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Prep Time: 20 Minutes Cook Time: 44 Minutes |
Ready In: 64 Minutes Servings: 6 |
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You could substitute Italian sausage for the ground beef. Recipe is from Barilla. Ingredients:
8 ounces jumbo pasta shells |
1 lb lean ground beef |
2 tablespoons extra virgin olive oil |
1 (6 ounce) bag baby spinach, chopped |
1 cup onion, finely chopped |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground nutmeg |
1 egg |
1/4 cup freshly grated parmesan cheese |
1 (26 ounce) jar spaghetti sauce (barilla tomato & basil sauce works well) |
Directions:
1. Preheat oven to 350 degrees.
2. Cook jumbo shells according to package directions, reserving 1/2 cup pasta water.
3. While pasta is cooking, cook ground beef in large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally.
4. Drain grease.
5. Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally.
6. Remove from heat; add seasonings and blend well.
7. Let mixture cool.
8. Stir in egg and Parmesan cheese.
9. Pour 1 cup of tomato and basil sauce into 13x9-inch baking dish.
10. Fill shells with meat mixture; place in dish.
11. Pour remaining sauce over shells; cover with foil.
12. Bake for 30 minutes or until thoroughly heated.
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