Stuffed Shells:
(from Katie at Good Things Catered)
Ingredients:
(makes approximately 25 stuffed shells - this was enough for dinner for 2-3 people with 2-3 extra meals to freeze and use for left overs)
1 box large pasta shells
1.5 ground lean beef or turkey
4 c. pasta sauce
4 c. mozzarella cheese, shredded
1 small sweet onion, diced
6 oz. small white mushrooms, diced
1 c. spinach, blanched and chopped
1 large clove garlic, minced or pressed
1 Tbsp. fresh parsley, minced
1/8 tsp. cayenne pepper
1/4 tsp. nutmeg
1 tsp. salt
1 tsp. black pepper
1 egg
Directions:
- Bring about 8 c. water to a boil and cook shells to al dente according to package instructions, reserving 1/8 cup pasta water.
- While the pasta is cooking, place ground meat in a hot pan to brown.
- Remove meat from pan and over medium-high heat cook onions until translucent (about 5 min).
- Add mushrooms to begin to brown (about 2 min).
- Add garlic and cook until just fragrant (about 30 sec).
- Stirring constantly add reserved pasta water to pan to release all flavor/brown bits from bottom of pan.
- Add meat back to the pan along with spinach and cook 3 min additional to reduce liquid.
- Remove from pan and let cool completely.
- Preheat the oven to 350 degrees.
- Spray the bottom of a large baking dish with cooking spray and spread 1 c. sauce on bottom to coat evenly.
- Once meat mixture is cooled completely, add parsley, cayenne, nutmeg, salt, pepper, and egg and mix to combine completely.
- Add 3 c. mozzarella and combine.
- Stuff each shell with as much as it can hold and place into baking dish.
- Once all shells are stuffed and set in pan, spoon extra sauce on top of each shell.
- Cover with foil and place in oven to cook for 30 mins.
- Remove foil, sprinkle remaining 1 c. of mozzarella evenly over each shell and place back into oven, uncovered to cook for 5 min.
- Remove from oven and serve!!
This is a great recipe. I served it with a fresh side salad and a nice glass of red wine!
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