Northern Italian Pasta Shells
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 (10 ounce) packages frozen chopped spinach
- 3 lbs ground round
- 2 (8 ounce) packages cream cheese, softened
- 2 large onions, chopped
- grated parmesan cheese
- salt and pepper
- 2 eggs
- 1 (1 lb) package jumbo pasta shells
- 2 cups tomato sauce (your own or ready-made)
directions
- Place frozen spinach in a strainer and run under hot water until thawed.
- Squeeze all of the water out and place in a large bowl.
- In a large saute pan, cook the ground round until browned.
- Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach.
- Stir in the cream cheese until blended with the meat and spinach (I used my hands).
- Saute the chopped onions in the reserved meat fat until transparent.
- Transfer onions to the bowl with the other ingredients and stir to combine.
- Add grated cheese, salt, and pepper, to taste, and combine.
- Let mixture cool and then add the eggs.
- The filling can be made up to 1 day in advance and refrigerated until ready to use.
- When you're ready to make the shells, preheat the oven to 350 degrees F.
- Cook pasta shells in boiling, salted water until al dente.
- Drain and cool to the touch.
- Stuff the shells with the meat mixture.
- Place shells in a large baking pan and cover with tomato sauce.
- Cover with foil and bake for approximately 1 hour.
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RECIPE SUBMITTED BY
HappyMommy1422
Mandeville, Louisiana