Steak & Spinach Alfredo Stuffed Shells
These Steak & Spinach Alfredo Stuffed Shells are rich, creamy, and packed with tender steak and fresh spinach for a comforting Italian-inspired meal.
Servings: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound beef steak chopped into bite-sized pieces
- 2 cups fresh spinach chopped
- 2 cloves garlic minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup Alfredo sauce
- to taste Salt and pepper
- 1 teaspoon Italian seasoning
Instructions
- Bring a large pot of salted water to a boil. Add the 12 jumbo pasta shells and cook until al dente, about 9 to 11 minutes. Drain and set aside on a lightly oiled baking sheet to prevent sticking.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped beef steak seasoned with salt, pepper, and 1 teaspoon Italian seasoning. Cook until browned and cooked through, about 5 to 7 minutes. Add minced garlic and chopped spinach, cooking until spinach wilts, about 2 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine 1 cup ricotta cheese, ½ cup grated Parmesan cheese, and 1 cup shredded mozzarella cheese. Add the steak and spinach mixture and stir until combined. Adjust seasoning with salt and pepper as needed.
- Preheat the oven to 375°F (190°C). Using a spoon or small spatula, fill each cooked pasta shell with the steak, spinach, and cheese mixture. Arrange stuffed shells in a single layer in a baking dish.
- Pour 1 cup Alfredo sauce evenly over the stuffed shells. Optionally, sprinkle extra mozzarella or Parmesan cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until sauce is bubbly and cheese is melted and slightly browned.
- Remove from the oven and let rest for 5 minutes before serving. Serve with a fresh green salad or crusty bread.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking dish (approx. 9x13 inches)
- Slotted spoon or tongs
- Spoon or small spatula
Notes
- Boil pasta shells just until al dente to avoid overcooking during baking.
- If spinach mixture releases too much liquid, drain it well before mixing with cheeses.
- Cut steak into uniform small pieces and avoid overcooking for tender filling.
- Adjust Alfredo sauce thickness by adding milk or simmering longer before baking.
- Leftovers store well in the fridge for up to 3 days and can be frozen before baking for up to 2 months.