Beef Stuffed Pasta Shells in Marinara Sauce

Prep Time: 10 minutes
Total Time: 1 hour 15 minutes
Makes: 6


  1. 10 oz (300 g) lean ground beef
  2. 20 jumbo pasta shells
  3. 1 jar (24 fl oz/700 ml) marinara sauce (see Note)
  4. 1/2 cup beef broth
  5. 1 tub (8 oz/250 g) ricotta cheese
  6. 1 pkg (10 oz/300 g) frozen chopped spinach, thawed, squeezed of moisture
  7. 2 eggs, beaten
  8. 2 tbsp (30 mL) pesto
  9. salt and black pepper to taste
  10. 1/4 cup grated Parmesan cheese


  1. Preheat oven to 350°F (180°C). Place beef in skillet and cook over medium heat, breaking into crumbles, until cooked through. Discard excess fat. Transfer beef to bowl and cool to room temperature.
  2. Meanwhile, cook pasta shells as per package directions. Drain, cool in cold water and drain again. Set aside.
  3. Mix marinara sauce and broth in 9 x 13-in. (3 L) baking dish.
  4. In bowl, mix cooled beef with ricotta, spinach, eggs, pesto, salt and pepper. Stuff beef mixture into pasta shells and set in marinara mixture in baking dish. Sprinkle shells with Parmesan cheese. Cover with foil and bake 35 min. Uncover and bake another 10 min., or until tops of shells are golden and sauce is bubbling.