Saturday, October 11, 2014

Spinach and Ground Beef Stuffed Shells

Recipe and photos courtesy of Layla Atik
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Serves: 4
  • 6 ounces jumbo pasta shells (about 12-14 shells)
  • 2 cups loosely packed spinach
  • ½ lb ground beef
  • 1 cup marinara sauce
  • 1 cup shredded shredded mozzarella cheese
  • 1 cup shredded parmesan cheese, shredded
  • 2 teaspoons tomato paste
  • ½ cup diced onions
  • 2 teaspoons minced garlic
  • 1 teaspoons basil
  • 1 teaspoons garlic powder
  • 1 teaspoon oregano
  • salt+pepper to taste
  1. Preheat oven to 400 degrees F. In a big pot boil 6 cups of water and cook shells al dente style (according to package), add salt and pepper to taste.
  2. While the shells are boiling Heat a large pan or skillet. Add the ground beef (no oil needed) and brown for 2-3 minutes. Add the chopped onions, garlic, basil, oregano, tomato paste and salt + pepper to taste. Simmer for 2 minutes then add the spinach and simmer for 2 more minutes.
  3. After the shells are cooked (be careful not to overcook because they will start to break apart) and the meat sauce is ready put the mixture in the shells like a tablespoon and half into each one line them up in across a 13x19 casserole dish. Pour the marinara sauce over the top, sprinkle with mozzarella cheese and Parmesan cheese and cook for 15 minutes at 400°F.
1. I switched out the ground beef for ground turkey, and I used a whole pound instead of half.
2. Next time I will chop the spinach up a bit, so pieces of it are mixed more evenly throughout.
3. I also decided to put about a cup of marinara sauce in the bottom of the casserole dish first, so the shells wouldn't stick.
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