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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This tastes like a spinach and cheese quiche in a pasta shell. Grated carrot ads color to this creamy casserole.Del Mason, Martensville, Saskatchewan Ingredients:
1 pound ground beef |
1 large onion, chopped |
1 package (10 ounces) frozen chopped spinach, thawed and well drained |
1 cup (8 ounces) 4% cottage cheese |
3/4 cup grated parmesan cheese |
1 large carrot, grated |
1/2 teaspoon creole or cajun seasoning |
1/2 teaspoon seasoned salt |
1/4 teaspoon pepper |
36 jumbo pasta shells, cooked and drained |
1/4 cup butter, cubed |
3 tablespoons king arthur unbleached all-purpose flour |
2-1/4 cups milk |
1/2 teaspoon salt |
1/2 cup shredded mozzarella cheese |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Remove from the heat. Stir in the spinach, cottage cheese, Parmesan cheese, carrot and seasonings; mix well. Stuff into pasta shells. Arrange in a greased 13-in. x 9-in. baking dish; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually add milk and salt; bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over shells; sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes or until heated through. Uncover and bake 5 minutes longer or until browned. Yield: 8-10 servings.
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