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Beef And Spinach Stuffed Shells

Course Main Course
Cuisine Italian
Keyword beef-and-spinach-stuffed-shells
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Author Melissa Sperka

Ingredients

  • 1 15 oz box jumbo pasta shells
  • 1 medium onion diced
  • olive oil
  • salt and black pepper
  • 1 lb lean ground beef
  • 1/3 cup sun dried tomatoes rinsed
  • 1 Tbsp prepared basil pesto
  • 2 Tbsp Worcestershire sauce
  • 1 1/2 Tbsp Italian seasoning
  • 1 tsp crushed red pepper flakes
  • 3 cloves garlic minced
  • 4 oz light whipped cream cheese
  • 1/2 cup ricotta cheese
  • 1 1/2 cups baby spinach
  • 1 large egg
  • 2 cups shredded Italian cheese blend divided
  • 1/3 cup grated Parmesan cheese
  • 1 24 oz jar marinara sauce i.e. Bertolli 5 Cheese
  • 1 Tbsp chopped parsley for garnishing

Instructions

  • 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 excess fat from the pan. Add the sun dried tomatoes, pesto, Worcestershire sauce, minced garlic, Italian seasoning, and red pepper flakes to the ground beef. Stir until combined.
  • Add the whipped cream cheese, ricotta cheese spinach Simmer on low heat for 2 minute or just until melted. Taste and adjust salt and black pepper to your taste. Remove from the heat.
  • Add egg, 1 cup of Italian cheese blend and 1/3 cup of grated Parmesan cheese. Stir thoroughly.
  • Fill shells using a tablespoon then place side by side, seam side up in the dish. Drizzle the tops with the marinara sauce.
  • Bake for 35-40 minutes or until heated through and bubbly. Place the remaining shredded cheese on top five minutes before the end of baking. 
  • Serve immediately garnished with parsley.