Stuffed Shells Two Ways With Tomato Rose Sauce

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READY IN: 1hr
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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