Spinach, Pesto, and Beef Stuffed Shells

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown the ground meat and season well with salt and pepper.
  • Drain off the grease and put in a large bowl.
  • Boil the shells, drain and set aside.
  • Preheat the oven to 350 degrees.
  • In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
  • Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
  • Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
  • Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
  • Top each shell with Provolone.
  • Pour remaining marinara over shells, top with shredded mozzarella.
  • Bake for 45-60 minutes, until hot and bubbly with the cheese all melted but not too browned.
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