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cheesy stuff shells

STUFFED PASTA SHELLS

Jumbo shells stuffed with a creamy spinach-ricotta filling, nestled in a rich, spiced meat sauce and baked until bubbly. Comfort food, no fuss.
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Ingredients
  

MEAT SAUCE
  • 1 lb ground beef
  • preferred spices, to taste
  • ¼ onion, diced
  • ½ tomato, diced
  • 2 garlic cloves, minced
  • 14 oz marinara
SPINACH-RICOTTA FILLING
  • 15 oz ricotta cheese
  • 5 oz spinach
  • 1 egg
  • Fresh parsley, chopped
  • Preferred spices
  • Mozzarella & Monterey Jack, shredded
TO ASSEMBLE
  • 25 jumbo pasta shells
  • Extra mozzarella & Monterey Jack, for topping
  • Fresh parsley, chopped, for garnish

Method
 

Make the meat sauce
  1. In a hot pan, cook the ground beef until browned.
  2. Mix in the spices, onion, tomato, and garlic, and cook until the onion softens.
  3. Add the marinara, stir to combine, cover, and simmer on medium-low heat for 20 minutes.
Make the spinach-ricotta filling
  1. Boil the spinach for 3–5 minutes, then strain very well and chop it finely.
  2. In a bowl, combine the spinach with the ricotta, egg, parsley, spices, and shredded cheeses. Mix well.
  3. Transfer the mixture to a piping bag, if using.
Assemble and bake
  1. Boil the jumbo pasta shells until al dente.
  2. Cover the bottom of a deep dish or pan with half of the meat sauce.
  3. Stuff the shells with the ricotta mixture and arrange them on top of the sauce.
  4. Cover with the remaining meat sauce and cheese. Cover with foil and bake at 375°F/190°C for 20 minutes.
  5. Sprinkle with fresh chopped parsley once out of the oven.

Notes

Seasonings I used in the meat sauce are: salt, pepper, garlic powder, Cajun seasoning, paprika, smoked paprika, cayenne, chili powder, dried oregano. SEASON TO YOUR LIKING.
DO NOT USE A SPRINGFORM PAN. IT WILL LEAK