Stuffed Shells with Beef, Spinach, and Ricotta
Carlene Thomas RDN
October 18, 2021
This classic weeknight dinner makes use of the Anova Precision Oven to steam fresh spinach, cook ground beef, then keep the stuffed shells moist with a partial steam cook before finishing it all off in a hot, dry oven to brown the cheese.
Note: This recipe uses a perforated pan to cook the ground beef. You can now purchase a perforated pan on the Anova website. If you would rather not use one, you can substitute a solid sheet pan, but you will need to drain the fat off of the beef after it has cooked.
Serves
8
Prep Time
00:40
Cook Time
00:40
5 (1)
483
Ingredients
Kosher salt
12 oz
jumbo pasta shells
Extra-virgin olive oil
1 lb
80% lean ground beef
8 oz
baby spinach
1 cup
diced white onion
3 cloves
garlic, minced
15 oz
ricotta cheese
8 oz
low-moisture mozzarella cheese, grated, divided
½ cup
freshly grated Parmesan cheese
1 tsp
dried basil
1 tsp
dried oregano
1 tsp
red pepper flakes
Freshly ground black pepper
1 large
egg
2.25 cups
jarred marinara sauce, such as Rao’s, plus more for serving
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
2. Boil Pasta
In a large pot of boiling salted water, cook the pasta until just al denté (1 to 2 minutes before fully cooked). Drain well, transfer to a baking dish or large bowl, and drizzle with olive oil.
3. Prepare Beef
Press the beef into a single layer on a perforated pan (see note). Set over a solid sheet pan to catch drippings.
4. Cook Beef
Rack
Transfer to the oven and cook until the beef is no longer pink, about 8 minutes. Remove from the oven, transfer the beef to a medium bowl, and discard the fat from the solid sheet pan.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
00:08 Timer
5. Cook Spinach
Rack
Place the spinach on the now-clean sheet pan. Transfer to the oven and cook until wilted, about 4 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
00:04 Timer
6. Sauté Garlic and Onions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and garlic. Cook, stirring, until the onions are translucent and garlic is fragrant, 5 to 7 minutes. Add to the bowl with the beef and stir to combine.
7. Make Cheese Filling
Transfer the spinach to a large food processor with the ricotta, Parmesan, and half of the mozzarella, along with the basil, oregano, pepper flakes, 1 1/2 teaspoons of salt, and a few grinds of black pepper. Pulse to combine.
Add the egg and pulse until uniform.
8. Adjust the Oven for the Shells
Rack
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
9. Fill Shells
Pour a thin layer of marinara sauce across the bottom of an 11- by 13-inch baking dish.
Fill each shell with a spoonful of the beef and onion mixture, then top with the spinach and cheese mixture. Transfer to the prepared baking dish and repeat until all of the shells have been filled.
Dollop the remaining marinara sauce over the filled shells.
10. Top with Cheese
Sprinkle the remaining mozzarella over the top of the shells.
11. Bake
Rack
Transfer to the oven and bake for 20 minutes.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Rear
00:20 Timer
12. Broil
Rack
Leave the shells in the oven as the oven adjusts for broiling. If using a Precision Oven 1.0, open the oven door for 5 seconds to let off steam. If using a Precision Oven 2.0, the oven will vent automatically. Cook until browned, about 5 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 350.006°F
Heat: Top, Rear
00:05 Timer
13. Serve
Serve hot with additional sauce and fresh basil.
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