These Hearty Stuffed Shells are very easy to make and they freeze very well. I do a lot of “once a week” cooking. What I mean by that is I cook freezer foods on the weekend and then freeze to have meals during the week.
I think it’s much better for me than buying all the boxed stuff at the grocery. Kinda’ like my own TV dinners!
I was extremely excited to find this great recipe. I love Italian type foods and stuffed shells are one of my favorites. Well any pasta for that matter!
Whenever I need some for a meal I just take a few out the night before and let ’em thaw in the fridge. Come dinner time I just zap ’em in the microwave.
Dinner is served!
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A great Italian type dish to make on the weekend for a mid-week meal!
- 18 jumbo pasta shells
- 1 lb. ground beef
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3 oz. fresh baby spinach
- 24 oz. pasta sauce
- 1/2 C. whole milk ricotta cheese
- 1/4 C. small curd cottage cheese
- 1 large egg beaten
- 1/4 C. Parmesan cheese
- 4 oz. shredded mozzarella cheese
- Bring a pot of water to a boil, add a good pinch of salt and the shells and cook according to pkg. directions. Drain, rinse to cool, and set aside.
- Meanwhile, brown the ground beef in a skillet, drain the grease, stir in the onion and cook for 5-6 minutes till tender, stir in the garlic and spinach. Cook until spinach has wilted and add in all but 1 C. of the pasta sauce. Remove from heat.
- In a bowl, stir together the ricotta, cottage cheese, egg and Parmesan cheese.
- Spread the remaining cup of pasta sauce in the bottom of a casserole dish (I used individual serving size ones since I was freezing mine).
- Take each shell and fill with 1 T. of the ricotta mixture, then a good spoonful of the meat mixture, place in the casserole dish, repeat with remaining shells. Top with the mozzarella cheese and bake uncovered at 375 degrees for 25-30 minutes or until the cheese is golden brown and bubbly. 3 stuffed shells per serving.
Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.