Ground Beef and Spinach Stuffed Shells (Low-Sodium)

Large pasta shells filled with a savory mixture of ground beef, spinach, and ricotta cheese, baked in a low-sodium tomato sauce.

Ground Beef and Spinach Stuffed Shells (Low-Sodium)

Ingredients

Instructions

  1. Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
  2. In a large skillet, heat olive oil over medium heat. Add finely diced onion and cook until softened, about 5 minutes.
  3. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
  4. In a separate large bowl, combine ricotta cheese, thawed and squeezed dry spinach, egg, garlic powder, dried basil, dried oregano, Parmesan cheese, and fresh parsley. Mix well until fully combined.
  5. Carefully stuff each cooked pasta shell with the ground beef and spinach-ricotta mixture. Be gentle to avoid tearing the shells.
  6. Spread a thin layer of no-salt-added tomato sauce in the bottom of a 9x13 inch baking dish.
  7. Arrange the stuffed shells in the baking dish, seam-side up, in a single layer.
  8. Pour the remaining tomato sauce evenly over the stuffed shells, ensuring they are well covered.
  9. Sprinkle low-sodium mozzarella cheese evenly over the top.
  10. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  11. Let cool for about 10 minutes before serving. Garnish with extra fresh parsley, if desired.

Cuisine: Italian

Suitability: high protein,low sodium

Prep Time: 35 mins

Cook Time: 45 mins

Serving Size: 5

Meal Type: dinner