You’ll love these jumbo pasta shells stuffed with a rich filling of cheese, spinach and ground venison.
These stuffed shells are a delicious way to highlight ground venison in a comforting, family-style pasta bake. The lean, gamey meat pairs beautifully with creamy ricotta and melted mozzarella, while spinach and lemon zest brighten the filling. If you prefer, substitute ground beef or pork — the recipe adapts well.
This dish is ideal for making ahead: stuff the shells, arrange them in the baking dish, then refrigerate until you’re ready to bake. You can also freeze assembled pans and bake directly from frozen, adding a little extra time in the oven.
Stuffed Shells with Ricotta, Spinach & Venison
4.5 from 2 reviews
- Author: Jess Pryles
Ingredients
12 oz jumbo pasta shells (about 30 shells)
1 tablespoon olive oil
1 lb ground venison
2 teaspoons Hardcore Carnivore Red seasoning (or your preferred seasoning)
2 cups packed frozen spinach, thawed and squeezed dry
1 cup ricotta cheese
3/4 cup shredded mozzarella
1 egg, beaten
2 teaspoons nutmeg
zest of one lemon
24 oz marinara sauce
2–3 tablespoons grated parmesan cheese
salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the jumbo shells 2–4 minutes less than the package recommendation so they remain slightly underdone (they finish in the oven). Drain and set aside to cool enough to handle.
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a skillet over medium-high heat. Brown the ground venison, seasoning with salt and the Hardcore Carnivore Red (or your chosen seasoning). Work in batches if necessary to avoid crowding the pan. Remove from heat and let cool slightly.
- In a large bowl, combine the squeezed spinach, ricotta, beaten egg, mozzarella, nutmeg, lemon zest and seasoning. Taste and add salt as needed. Fold in the cooled venison until evenly distributed.
- Spoon 1 cup of marinara sauce across the bottom of a baking dish, spreading it to cover the base.
- Use a spoon to fill each cooked shell with roughly 1–2 tablespoons of the ricotta-venison mixture, then nestle the filled shells snugly in the baking dish. Continue until all shells are filled. Spoon the remaining marinara between and over the shells.
- Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle grated parmesan over the top, and bake an additional 15 minutes, until the cheese is bubbling and golden. Serve warm.