Meat and Cheese Stuffed Shells

• 1 TBSP olive oil, plus more for drizzling the pasta
• 1 pound ground beef
• 1 onion, chopped
• 1/2 tsp red pepper flakes
• 1/2 package frozen spinach (250g), defrosted and drained well
• 3 garlic cloves, pressed
• salt and freshly ground black pepper
• 1 package jumbo shells (14 oz)
• 1 container ricotta (15 oz)
• 3 cups shredded Mozzarella, divided
• 1 cup grated Parmesan, divided
• 2 TBSP Italian parsley, chopped, plus more for garnish
• 4 1/2 cups marinara sauce, plus more as needed (I often use two whole jars)

Instructions

1. 1

   Heat the oil in a heavy-bottomed skillet. Cook the onion, ground beef, and red pepper flakes until the meat is brown and the onion is translucent, about 5–6 minutes. Season liberally with salt and pepper. Add the drained spinach and cook for a minute. Add the garlic and cook for about 30 seconds until fragrant. Remove from heat and set aside to cool slightly.

2. 2

   Boil the jumbo shells in a pot of salted water for 1–2 minutes less than the package instructions. My jumbo shells called for 10 minutes of boiling uncovered for recipes that called for further baking, so that worked perfectly for an al dente consistency. Drain and rinse with cold water to prevent them from overcooking.

3. 3

   To the cooled beef mixture, add the ricotta, 1½ cups (360 ml) of mozzarella, ½ cup (50g) Parmesan, and parsley. Mix well.

4. 4

   Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking pan; I also grease another smaller 8x10 inch (20x25 cm) pan as I prefer layering my shells in a single layer. Spread 2½ cups (600 ml) marinara sauce on the bottom of the pan(s). Fill your shells with the beef mixture. I like doing this by using a small ice cream scoop—it makes the job easier and ensures the shells get filled evenly. Arrange the shells in a single layer and pour the remaining marinara sauce over the shells. Sprinkle the remaining 1½ cups (360 ml) mozzarella and ½ cup (50g) Parmesan over the shells. Drizzle lightly with olive oil. Bake in the preheated oven for about 35 minutes covered tightly with foil. Then remove the foil and bake for 20–25 minutes uncovered. The total baking time will be 55–60 minutes. I also like to broil the pasta for 2–3 minutes at the end. Let cool for 5–10 minutes, garnish with parsley, and serve.