I was trying to think of something different to make for dinner last night and came up with this recipe. I have been craving pasta with tomato sauce lately, but wanted something a little different from my regular linguini with tomato meat sauce, and came up with this recipe. If you want to make this a vegetarian dish, just substitute the hamburger with a pound of mushrooms, it would be just as delicious. This recipe makes a large amount of food, so make sure to invite a couple friends over to help you out, or throw a couple servings in the freezer for a rainy day.
Stuffed Pasta Shells
1 Pound Large Shell Pasta, cooked until just tender and drained
12 Ounces Fresh Spinach
3 Cloves Garlic, minced
1 Pound Lean Ground Beef
8 Ounces Reduced Fat Cream Cheese, at room temperature
15 Ounce Container Ricotta Cheese (I use skim milk ricotta)
2 Large Eggs
½ Cup Parmesan Cheese, Shredded
1 Teaspoon Salt & Pepper
1 Cup Cheddar Cheese, shredded
1 Jar Pasta Sauce (yes I totally cheated here!)
In a large heavy skillet over medium high heat add a tablespoon oil and spinach, sauté until wilted and add to a large mixing bowl. Next add the garlic and ground beef to the pan and cook until browned, breaking up the meat with a spoon. Drain any excess fat from the meat and add to the mixing bowl with the spinach. Next add the cream cheese, ricotta cheese, eggs, parmesan and salt & pepper, stir well to combine.
Lightly coat the bottom of a 9x12 inch baking pan with the pasta sauce. Next spoon heaping tablespoons of the filling into each shell and place into the baking dish continue until the pan is full. Pour remaining pasta sauce over the shells and sprinkle top with cheddar cheese.
Bake at 350 degrees for about 45 minutes, or until bubbling and cheese on top is melted and golden brown. Let rest for a few minutes and serve.