Pesto Beef & Spinach Stuffed Shells with Whipped Ricotta
These pesto beef and spinach stuffed shells are a cozy, high-protein twist on a classic baked pasta dinner. Made with whipped ricotta, cottage cheese, ground beef, spinach, basil pesto, and marinara, they’re hearty, flavorful, and naturally gluten-free with GF shells. Perfect for weeknights, meal prep, or make-ahead family dinners—and even better as leftovers.
Servings 5 - 7
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 9x13 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
Swaps & Substitutions:
- 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.