Stuffed Pasta Shells with Ground Beef, Ricotta and Spinach
Ingredients
- 1 large container(27 Shells) Pasta Shells, boiled to Al Dente
- 1 tsp Olive Oil
- 1 white Onion, diced
- 1 pound Ground Beef, lean
- 2 cloves Garlic, freshly minced
- 1 tsp Salt
- ½ tsp Black Pepper
- 1-28 ounce jar of your favorite Marinara Sauce or Spaghetti Sauce
- 1 egg
- 15 ounce container Ricotta Cheese
- 16 ounces Spinach, frozen, then thawed
- 2 cups Italian Cheese, or Mozzarella Cheese, shredded
- ½ cup Parmesan Cheese, freshly grated or shredded
Instructions
FIRST STEP:
Preheat the oven to 350*, lightly spray a 9×13 baking dish
Boil the Pasta Shells to just below Al Dente
Drain and rinse the Pasta
In a skillet over medium heat, add the Olive Oil and toss in the onions. Saute until soft.
Add the minced Garlic and Saute for another 30 seconds until fragrant
Add in the Ground Beef and cook until thoroughly done
Drain any excess grease from the skillet
Add in the Marinara Sauce and simmer for 5 minutes
Remove from the heat and set to the side
SECOND STEP:
In a large bowl combine the drained Spinach and the Ricotta Cheese, add the egg and combine well
Stir in 1 cup Italian or Mozzarella Cheese and ¼ cup of the Parmesan Cheese
Stir to combine until mixed well
Cover the bottom of your baking dish with half of the Marinara and meat sauce
THIRD STEP:
Place the shells open side up in your baking dish
Scoop about 2 large tablespoons of the Spinach mixture into each shell
Once the shells are filled, spoon the remaining Marinara and meat mixture over the tops of the shells
Sprinkle the remaining Shredded Cheeses over the top of the Marinara
Cover the baking dish with Aluminum Foil and place in the preheated oven
FOURTH STEP:
Bake for 40 minutes, remove the foil and bake an additional 5 minutes
Sprinkle with Parsley for garnish and serve immediately
Enjoy!
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