Hey everyone! Sorry about the delay. Christopher and I are almost finished moving into our new house and I’m back in the kitchen! Yay! I made Stuffed Shells a few weeks ago for a work function. Hubby asked if we could have them at home sometime. I haven’t been able to find a good soy ricotta cheese. So, I was very excited to see this recipe, on the Barilla website, that only calls for a small amount of Parmesan cheese. These were really good. We’ll definitely be making them again.
1 Box Jumbo Shells
2C of your favorite Pasta Sauce
1Lb. Ground beef or Italian Sausage
2T. Extra virgin olive oil
1 Bag baby spinach, chopped
1C. Chopped onion
1 Clove garlic, minced
1/4t. Freshly ground black pepper
1/4C. Parmesan cheese
Preheat oven to 350.
Cook shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water.
Brown ground beef or sausage in a large skillet over medium-high heat 5 minutes or until no longer pink, stirring occasionally. Drain grease.
Add oil, spinach, onion, garlic, reserved pasta water; continue cooking 10 minutes, stirring occasionally. Remove from heat. Add seasonings and blend well. Let mixture cool.
Stir in egg and cheese.
Pour 1C of the tomato sauce into a baking dish.
Fill shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.
Bake for 30 minutes or until thoroughly heated.