Add these stuffed shells to your dinner rotation and save this recipe for later – you’ll be so glad you did. They’re everything you love about classic baked stuffed shells, but with a little more edge.
Instead of a traditional ricotta filling, these are layered with a creamy whipped ricotta and cottage cheese mixture, folded together with garlicky ground beef, wilted spinach, and basil pesto for a fresh, herby finish. It’s the kind of cozy, family-friendly dinner that feels comforting enough for Sunday night but is easy enough for a weeknight, and the leftovers might be even better the next day.
Why You’ll Love These Stuffed Shells
These baked stuffed shells are packed with protein thanks to the combination of grass-fed ground beef, cottage cheese, ricotta, and mozzarella, making them a satisfying meal that helps keep you full longer.
Spinach adds fiber and nutrients, while pesto brings fresh basil flavor that brightens every bite. I also use a no added sugar marinara sauce and gluten-free pasta shells, making this an easy gluten-free dinner that doesn’t sacrifice flavor.
Whether you’re feeding a family, meal prepping lunches, or looking for a make-ahead pasta dinner, this recipe checks every box.
A High-Protein Dinner That’s Perfect for Leftovers
One of my favorite things about this stuffed shells recipe is how well it reheats. You can assemble it ahead of time for busy evenings, bake it fresh when you’re ready, or freeze it for a future meal. It’s hearty, cheesy, saucy, and exactly the kind of high-protein dinner everyone comes back for seconds of.
Serve it with your favorite salad or roasted veggies, and you’ve got a balanced meal that’s as practical as it is delicious. I promise the whole family will love it. Tag me on IG when you make it; I love seeing your recreations!
Ingredients You’ll Need:
For the pasta:
- Gluten-free jumbo pasta shells
For the ground beef & spinach mixture:
- Grass-fed ground beef
- Olive oil
- Garlic cloves
- Italian seasoning
- Crushed red pepper flakes
- Kosher salt
- Black pepper
- Fresh spinach
For the pesto & whipped ricotta mixture:
- Whole milk ricotta (or dairy-free, like Kite Hill)
- Cottage cheese
- Egg
- Grated parmesan cheese
- Basil pesto (try my Homemade Pesto Recipe)
- Salt
- Black pepper
For baking:
- High-quality marinara sauce (no added sugar)
- Shredded mozzarella cheese
To garnish:
- Fresh basil
- Olive oil
How To Make Pesto Beef & Spinach Stuffed Shells with Whipped Ricotta
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
These pesto beef and spinach stuffed shells are packed with protein, loaded with creamy ricotta and melty cheese, and make the perfect cozy dinner for weeknights, meal prep, or sharing with family.
- Cook the pasta shells. Bring a large pot of salted water to a boil and cook the shells until just al dente. Drain and let them cool slightly so they’re easier to handle.
- Brown the beef. Sauté the garlic in olive oil until fragrant, then add the ground beef along with the Italian seasoning, red pepper flakes, salt, and pepper. Cook until browned before stirring in the spinach until just wilted.
- Blend the whipped ricotta. Add the ricotta, cottage cheese, egg, parmesan, pesto, salt, and pepper to a food processor or blender. Blend until smooth and creamy.
- Make the filling. Fold the cooked beef and spinach into the whipped ricotta mixture until everything is evenly combined.
- Assemble the stuffed shells. Spread a layer of marinara in the bottom of your baking dish, then carefully fill each shell with the beef and ricotta mixture and arrange them in the dish.
- Top with sauce and cheese. Spoon the remaining marinara over the shells, then finish with an even layer of shredded mozzarella.
- Bake until bubbly. Bake for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
- Finish and serve. Let the stuffed shells cool for a few minutes, then garnish with fresh basil and a drizzle of olive oil before serving.
Recipe Substitutions & Questions
Here are a few easy substitutions and swaps to help you customize these stuffed shells based on what you have on hand or your dietary needs.
- Make it dairy-free: Use your favorite dairy-free ricotta, like Kite Hill, and swap in dairy-free mozzarella and parmesan-style cheese.
- Use a different protein: Ground turkey or ground chicken work well in place of the ground beef for a lighter option.
- Swap the spinach: Chopped kale can be used instead of spinach—just sauté it a few extra minutes until tender.
- Use your favorite pesto: Homemade or store-bought basil pesto both work here. If you need this recipe to be dairy-free, choose a dairy-free pesto.
- Choose your favorite marinara: Any high-quality marinara works—look for one with simple ingredients and no added sugar if possible.
- Need a gluten-free option? Simply use your favorite gluten-free jumbo pasta shells. Traditional jumbo shells work just as well if you don’t need the recipe to be gluten-free.
- No cottage cheese? You can replace it with an equal amount of whole milk ricotta, though the filling will be slightly less protein-packed.
- Adjust the heat: Omit the crushed red pepper flakes for a milder flavor, or add a little extra if you like more spice.
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FAQs
What goes well with stuffed shells?
These stuffed shells pair really well with simple, balanced sides like a green salad, roasted broccoli (or broccolini), asparagus, or green beans. If you want to make it more of a comfort-style dinner, garlic bread or crusty sourdough is always a great option for soaking up the extra sauce.
Can I make stuffed shells ahead of time?
Yes—this is actually one of the best make-ahead dinners. You can fully assemble the stuffed shells up to 24 hours in advance, cover tightly, and refrigerate until ready to bake. If baking straight from the fridge, just add an extra 5–10 minutes of cook time.
Can I freeze stuffed shells before or after baking?
Yes, both work well. For best results, freeze them assembled but unbaked for the freshest texture. You can also freeze baked leftovers. Just wrap tightly and freeze for up to 2–3 months, then thaw overnight in the fridge before reheating or baking.
How do you make stuffed shells gluten-free?
It’s an easy swap—just use your favorite gluten-free jumbo pasta shells. The filling and sauce are naturally gluten-free, so this is the only adjustment needed. The texture stays just as comforting and satisfying once baked.
Can I substitute the ground beef in stuffed shells?
Yes, ground turkey or ground chicken both work well here. They keep the recipe high-protein while giving you a slightly lighter flavor profile. Just be sure to fully season and brown the meat so you still build that deep savory base.
Why do you use both cottage cheese and ricotta in stuffed shells?
I love this combination because it gives you the best of both textures and nutrition. Ricotta brings that classic creamy, rich flavor, while cottage cheese adds extra protein and creates a lighter, whipped texture once blended. Together, they make the filling extra smooth, flavorful, and satisfying without feeling heavy.
More High-Protein Pasta Recipes You’ll Love
- Lemon Garlic Chicken Carbonara Pasta
- Spicy Penne Alla Vodka With Meatballs
- Easy Baked Ziti (Freezer-Friendly)
- The Best Beef Bolognese
- Italian Meatballs in Homemade Marinara
- Protein-Packed Beef & Zucchini Lasagna
- High-Protein Smoky Andouille Sausage Pasta
- Crockpot Chicken Bolognese
Click here to watch the reel I made of this recipe 🙂
Pesto Beef & Spinach Stuffed Shells with Whipped Ricotta
Ingredients
For the pasta:
- 8-9 oz gluten-free jumbo pasta shells, (~30 pasta shells)
For the ground beef & spinach mixture:
- 1 lb. grass-fed ground beef
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups fresh spinach, roughly chopped
For the pesto & whipped ricotta mixture:
- 1 cup whole milk ricotta, (or dairy-free, like Kite Hill)
- 1 cup cottage cheese
- 1 large egg
- ½ cup grated parmesan cheese
- ¼ cup basil pesto, (try my Homemade Pesto)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For baking:
- 2 cups high-quality marinara sauce, (no added sugar)
- 1 cup shredded mozzarella cheese
To garnish:
- Fresh basil
- Olive oil
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil and cook the pasta shells until just al dente. Drain and set aside to cool slightly.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it up with a spoon. Stir in Italian seasoning, red pepper flakes, salt, and pepper. Cook until browned and fully cooked through.
- Add the chopped spinach directly to the skillet and cook for 1–2 minutes, until wilted. Remove from heat and let cool slightly.
- In a food processor or high-speed blender, combine ricotta, cottage cheese, egg, parmesan, pesto, salt, and pepper. Blend until smooth and creamy.
- Transfer mixture to a bowl and fold in the beef and spinach mixture.
- Spread about 1 cup of marinara sauce on the bottom of a 9×13 baking dish.
- Using a paper towel to protect your hand from the heat, gently hold each shell and fill with the beef and cheese mixture. Arrange in the baking dish, then spoon remaining marinara sauce over the top.
- Sprinkle evenly with mozzarella cheese.
- Bake for 20–25 minutes, until bubbly and lightly golden on top.
- Remove from the oven and let cool for a few minutes. Finish with fresh basil and a drizzle of olive oil before serving. Enjoy!
To Prep Ahead, Store & Reheat:
- To prep ahead: You can fully assemble these stuffed shells up to 24 hours in advance. Assemble the shells in the baking dish, cover tightly, and store in the refrigerator. When ready to bake, remove from the fridge while the oven preheats and bake as directed, adding an extra 5–10 minutes if baking cold from the fridge.
- To store leftovers: Store cooled stuffed shells in an airtight container in the refrigerator for up to 4 days.
- To freeze: These freeze well either baked or unbaked. Wrap tightly and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating or baking.
- To reheat: Reheat individual portions in themicrowave for 1–2 minutes or warm in a 350°F oven for 15–20 minutes untilheated through.
Notes
- Ground beef: Substitute with ground turkey or ground chicken.
- Gluten-free jumbo pasta shells: Use regular jumbo shells if you don’t need the recipe to be gluten-free.
- Ricotta: Use dairy-free ricotta (I like Kite Hill) if needed.
- Cottage cheese: Replace with an equal amount of whole milk ricotta.
- Parmesan & mozzarella: Use dairy-free alternatives if needed.
- Spinach: Substitute with chopped kale.
- Basil pesto: Homemade or store-bought both work; use dairy-free if needed.
- Marinara: Any high-quality marinara works (I prefer no added sugar).
- Crushed red pepper flakes: Omit for less heat or add more to taste.
