Cheesy Stuffed Shells

Ingredients:

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

Filling:

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

Directions:

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.