Cheesy Stuffed Shells


Meat Sauce
1 pound lean ground beef (grass-fed ground beef is a healthier choice) or ground turkey
1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
2 (28-ounce) cans crushed tomatoes
1 teaspoon Italian seaoning
Salt and pepper to taste


1 tablespoon olive oil
1/2 cup chopped onion
2 cloves minced garlic
1 10 oz pkg. frozen spinach, defrosted and squeezed dry
1 15 oz. container of ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese, divided
1 box large pasta shells


Prepare Meat Sauce:

Brown beef in a large saucepan. Drain on paper towels to remove fat. Add 1 tablespoon olive oil to the same pan and saute onion and garlic.
Add tomato paste and Italian seasoning; cook for one minute. Return beef to the pan and add crushed tomatoes and salt and pepper. Simmer 30-40 minutes until thickened.

Prepare Filling:

Saute 1/2 cup onions and 2 minced garlic in 1 tablespoon olive oil. Add spinach and cook two minutes. Put mixture into a mixing bowl and set aside to cool.
Combine cooled spinach mixture with mozzarella cheese and ¼ cup Parmesan cheese.
Boil the pasta shells in salted water until al dente, drain and set aside on clean kitchen towels.
Spoon filling into shells and place in a greased 9×13 inch baking pan.
Top with meat sauce and remaining Parmesan cheese.
Bake in a 350 degree F. oven for 30 minutes or until heated through and the sauce is bubbling.

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