A delightful twist on classic stuffed pasta shells, combining rich flavors of cheese, spinach, and beef for a satisfying meal.
Cook the ground beef in a skillet until browned, then drain excess fat.
Use a wooden spoon to break up the beef into small pieces for even cooking.
Add the diced onion and minced garlic to the skillet with the beef and sauté until softened.
Cook on medium heat to avoid burning the garlic.
Boil the pasta shells in salted water until al dente, then drain and set aside.
Stir occasionally to prevent the shells from sticking together.
In a mixing bowl, combine ricotta, parmesan, mozzarella, egg, milk, and cooked spinach.
Ensure the spinach is well-drained to avoid a watery filling.
Mix the cooked beef mixture into the cheese mixture until well combined.
Let the beef cool slightly before mixing to prevent cooking the egg.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Spread a layer of marinara sauce on the bottom of a baking dish.
This prevents the shells from sticking to the dish.
Fill each pasta shell with the cheese and beef mixture and arrange them in the baking dish.
Use a spoon to neatly fill the shells without overstuffing.
Pour the remaining marinara sauce over the shells and sprinkle with additional mozzarella cheese.
Cover the shells evenly to ensure they stay moist during baking.
Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
Removing the foil allows the cheese to brown slightly for a golden finish.
Serve the stuffed shells warm, garnished with fresh basil if desired.
Pair with a side salad or garlic bread for a complete meal.
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