Beef And Spinach Stuffed Shells

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 1/2 cups Baby spinach
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1 Parsley
  • 1/3 cup Sun dried tomatoes

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Basil pesto [i used classico
  • 2 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 15 oz] box Pasta shells, jumbo

• Baking & Spices

  • 1 1/2 tbsp Italian seasoning
  • 1 tsp Red pepper flakes
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 cups Italian cheese blend
  • 1 24 oz] jar Marinara sauce [i used bertolli five cheese
  • 1/3 cup Parmesan cheese, grated
  • 1/2 cup Ricotta cheese
  • 4 oz Whipped cream cheese, light

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 [15 oz] box jumbo pasta shells
• 1 medium onion, diced
• olive oil
• salt and black pepper
• 1 lb lean ground beef
• ⅓ cup sun dried tomatoes, rinsed
• 1 Tbsp basil pesto [I used Classico]
• 2 Tbsp Worcestershire sauce
• 1½ Tbsp Italian seasoning
• 1 tsp crushed red pepper flakes
• 3 cloves garlic, minced
• 4 oz light whipped cream cheese
• ½ cup ricotta cheese
• 1½ cups baby spinach
• 1 large egg
• 2 cups shredded Italian cheese blend, divided
• ⅓ cup grated Parmesan cheese
• 1 [24 oz] jar marinara sauce [I used Bertolli Five Cheese]
• chopped parsley for garnish

Directions

• Preheat the oven to 350°F. Spray a 9 x 13 inch glass baking dish with cooking spray.
• Cook the shells per the instructions on the box in salted water until al dente, then drain and cool slightly.
• In a stove top pan, saute the chopped onion in a couple of tablespoons of olive oil, until translucent.
• Add the ground beef to the pan and cook until no pink remains. Season with salt and pepper to taste.
• Drain any excess fat from the pan, then add the sun dried tomatoes, basil pesto, Worcestershire sauce, minced garlic, Italian seasoning, and red pepper flakes to the ground beef. Stir until combined.
• Add the whipped cream cheese and ricotta cheese. Simmer on low heat just until melted.
• Add the spinach to wilt. Taste and season with salt and black pepper to your taste. Remove from the heat.
• Add 1 beaten egg, 1 cup of Italian cheese blend and ⅓ cup of grated Parmesan cheese. Stir thoroughly.
• To fill the shells: After draining the shells, let them cool slightly so theyll be easier to handle. Using a tablespoon, fill each shell and place them seam side up in the dish.
• Drizzle the tops with the marinara sauce.
• Bake for 35-40 minutes until bubbly. Place the remainder of the shredded cheese on top five minutes before the end of baking. Sprinkle with Italian parsley to garnish.