Stuffed Shells Two Ways With Tomato Rose Sauce

Made This Recipe? Add Your Photo

Total Time
1hr
Prep 15 mins
Cook 45 mins

Half the pasta shells are filled with a ricotta filling, the other half are filled with spinach and meat in a lovely tomato rosé sauce (marinara sauce with cream added). Delicious! Slightly adapted from Anna's Table.

Ingredients Nutrition

Directions

  1. Make the Ricotta Filling: In a bowl, whisk together the cheeses and the egg until well combined. Set aside.
  2. Heat the olive oil in a medium skillet over medium to medium-high heat. Saute the onion, garlic, carrot, celery and parsley for 2-3 minutes.
  3. Stir in the ground beef and cook, stirring occasionally, until meat is cooked through (about 7-8 minutes).
  4. Add the chopped spinach to meat and cook for an additional minute (you can reserve about 4 tablespoons of spinach for the topping).
  5. Remove from heat and add the shredded cheese; season to taste with salt and pepper.
  6. Make the Rosé Sauce: Stir together the marinara sauce with the cream and red wine.
  7. Spread about 1 cup of the rosé sauce evenly in the bottom of a 13x9-inch baking dish.
  8. Use a teaspoon to fill half the pasta shells with the Ricotta Filling; fill the remaining pasta shells with the Meat and Spinach Filling.
  9. Arrange filled shells in a single layer in the prepared baking dish.
  10. Pour rosé sauce over the pasta shells and top with grated Parmesan cheese (and the reserved spinach, if desired).
  11. Cover with aluminum foil and bake in a 350 degree F oven for 35 minutes.