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Spinach Stuffed Shells




Source of Recipe


Ronzoni


Recipe Introduction


Michael Izzo
Engine 34
Manhattan


List of Ingredients





2 medium onions diced (divided)
2 garlic cloves minced (divided)
½ cup of oil (divided)
2 (28 oz.) cans of crushed tomatoes
10 fresh basil leaves
1 lb. lean ground beef
10 oz. Fresh spinach
4 cup (16 oz.) Shredded mozzarella cheese
½ cup (2 oz.) Parmesan cheese
1 lb (16 oz) Ronzoni jumbo shells
4 eggs
2 cups Italian breadcrumbs
1/4 tsp salt and pepper (divided)


Recipe




(Sauce) Brown 1 onion, 1 clove of garlic in a pot with ¼ cup of oil. Add 2 cans of crushed tomatoes. Then add salt, pepper and basil. Cook for 30 minutes on low heat, stirring occasionally.
(Stuffing) Brown 1 onion, 1 clove of garlic in skillet with 1/4 cup of oil. Next, add ground beef and brown until no longer pink. In a medium pot boil 4-5 cups of water, add spinach, cook for approximately 5 minutes, drain. In large bowl, mix browned beef, onion, and garlic with spinach, let cool 10 minutes. Next add, parmesan cheese, mozzarella cheese, 2 eggs, salt and pepper, mix together well.
(Assembly) Meanwhile, cook pasta according to package directions, drain. Stuff the shells with beef & cheese mixture. In a separate bowl beat 2 eggs. Next, dip stuffed shells in egg then breadcrumbs, place in baking dish. Bake shells until golden brown in 350°f oven. Cover golden shells with sauce and bake, covered for 15 minutes.