Jumbo Stuffed Pasta Shells
Ingredients
- 1 Tablespoon Butter ⓘ
- 1/2 whole Large Onion, Chopped ⓘ
- 1 cup Mushrooms, Chopped ⓘ
- 1 teaspoon Minced Garlic ⓘ
- 2 cans (15 Oz. Size) Tomato Sauce ⓘ
- 1- 1/2 teaspoon Salt, Divided ⓘ
- 1/2 teaspoons Sugar ⓘ
- 1 pound Ground Beef ⓘ
- 1 cup Cooked Spinach
- 2 whole Eggs
- 15 ounces, weight Low Fat Ricotta Cheese ⓘ
- 2 cups Mozzarella Cheese, Shreddd ⓘ
- 1/2 cups Parmesan Cheese, Plus More For Sprinkling On Top ⓘ
- 1 teaspoon Parsley Flakes ⓘ
- 1/2 teaspoons Pepper ⓘ
Instructions
- Preheat oven to 350 degrees F.
- Heat butter in large saute pan over medium heat.
- Add onions and mushrooms and cook until tender.
- Add garlic, tomato sauce, 1 teaspoon salt and sugar and simmer for 10 minutes.
- In another saute pan cook ground beef until brown and drain juices.
- Add the cooked spinach to the beef and stir.
- In a large bowl add eggs and ricotta cheese and mix with hand blender until smooth.
- Stir in the mozzarella, Parmesan cheese, remaining 1/2 teaspoon salt, parsley and pepper.
- Add the meat and cheese stuffing together and mix well.
- Pour 1/2 tomato sauce in bottom of casserole dish.
- Stuff each jumbo shell and place side by side in dish.
- Pour the rest of the tomato sauce over the top of shells.
- Bake for 30 minutes uncovered and in the last 5 minutes, sprinkle Parmesan cheese over shells.
- Tip: Place cooked noodles in cold water right before use to prevent noodles from sticking to each other.
Nutrition & Diet Analysis (per serving)
793
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).