Mega Meat-Stuffed Shells

Rachael Ray, 'Book of 10'

• Ready In: 42 mins
• Serves: 2

Ingredients

• 1 (10 ounce) box frozen chopped spinach
•  salt
• 8  jumbo pasta shells
• 2  tablespoons extra virgin olive oil, plus extra for drizzling
• 1  lb ground beef (or meatloaf mix-ground beef, ground pork, ground veal)
• 3  garlic cloves, two chopped, 1 crushed and halved
• 1  small onion, finely chopped
•  black pepper
• 1⁄8 teaspoon  freshly grated nutmeg
• 1  egg, beaten
• 1⁄4 cup  italian-style  breadcrumbs
• 1⁄2 cup  grated romano cheese or 1⁄2 cup parmigiano-reggiano cheese
• 1⁄4 teaspoon red pepper flakes
• 1 (8 ounce) can tomato sauce
•  basil leaves, torn (a few)

Directions

1. Place the frozen spinach on a plate and defrost in the microwave on HIGH for 6 minutes.
2. Wring the spinach dry in a clean towel.
3. While the spinach is in the microwave, preheat the oven to 425° and, in a large covered pot, bring the water to a boil for the shells.
4. Salt the boiling water and cook the shells for 6-7 minutes; they should still be firm at the center; drain.
5. Drizzle them with oil and set aside in a shallow baking dish.
6. While the pasta is working, brown the meat over medium to med-high heat in 1 tablespoon oil.
7. Add the chopped garlic and onions to the meat; season with salt, pepper, and nutmeg; and cook the mixture for 5 minutes more.
8. Transfer the meat to a bowl; add the spinach and mix them together.
9. Add the egg, bread crumbs, and half the cheese and combine.
10. Fill the shells with the meat mixture and sprinkle the rest of the cheese on top, then bake for 11-12 minutes to set the filling in the shells and crisp the pasta at the edges.
11. While the shells bake, heat the remaining tablespoon oil in a small pot over low heat with the halved garlic clove and cook for 3-4 minutes.
12. Remove the garlic, add the red pepper flakes, and cook for a minute more, then stir in the tomato sauce and simmer for 5 minutes.
13. Stir in the basil.
14. Pour 1/2 cup of sauce on each dinner plate and top it with 4 shells.