Lasagna Stuffed Shells

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Italian sausage, ground

• Produce

  • 2 cloves Garlic
  • 1 Onion, small
  • 1 1/2 cups Spinach or chopped kale
  • 1 (14.5-ounce can Tomatoes

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 (6oz can Tomato paste

• Condiments

  • 2 (8oz cans Tomato sauce

• Pasta & Grains

  • 1 box Shells, jumbo

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1 Salt and pepper

• Dairy

  • 2 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 cup Ricotta cheese

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 box jumbo shells (about 24 shells)
• 1/2 lb ground beef
• 1/2 lb ground italian sausage
• salt and pepper
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 1/2 cups spinach or chopped kale
• 2 (8oz) cans tomato sauce
• 1 (6oz) can tomato paste
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
• 1 cup ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, divided
• 1/2 cup freshly grated parmesan cheese, , divided

Directions

• In a large skillet over medium high heat brown the beef and sausage. Drain grease. Season with salt and pepper. Add garlic and onions and cook for 2-3 minutes. Place everything in a food processor and pulse 2-3 times until the meat is crumbled really small. Set aside.
• Add tomato sauce, and tomato paste to the pan and stir well to combine. Add diced tomatoes and seasonings. Cover and let simmer for 20-30 minutes on medium-low heat. 
• Meanwhile, cook the jumbo pasta shells according to package instructions, until al-dente. Drain from water and lay out on a large dish to cool, so that they dont stick together.
• Add the ricotta cheese, egg, 1 cup mozzarella, and 1/2 cup parmesan cheese to a large mixing bowl and mix well to combine.
• Add meat mixture and chopped spinach to the tomato sauce and stir to combine. Pour about 1/2 of the tomato sauce mixture into the bowl with the ricotta (you want to save the other half for pouring on top of the stuffed shells). Stir to combine.
• Spoon some of the reserved tomato sauce into the bottom of a 9x13 pan. Stuff each cooked shell with a heaping 2 tablespoons of the ricotta/tomato mixture and set them face up in the pan. (I fit 4 shells wide and 6 shells long.)
• Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese.
• Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for 10 more minutes. Enjoy!