Ingredients
- 2 tablespoons extra-virgin olive oil (can substitute vegetable oil)
- 1 lb lean ground beef
- 2 onions
- finely chopped
- 4 garlic cloves
- minced
- 1 12 teaspoons dried basil
- 1 12 teaspoons dried oregano
- 1 pinch salt and pepper
- 1 pinch hot pepper flakes
- 1 (28 ounce) can tomato puree
- 1 (14 ounce) can tomato sauce
- 1 (340 g) box jumbo pasta shells
- 1 cup shredded mozzarella cheese
- 14 cup grated parmesan cheese
- 1 (300 g) package frozen chopped spinach
- thawed and squeezed dry
- 1 (475 g) container ricotta cheese
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 14 cup chopped fresh parsley
- 2 green onions
- chopped
- 2 eggs
- beaten
- 1 teaspoon basil
- 14 teaspoon ground nutmeg
- 14 teaspoon pepper
Instructions
- In shallow Dutch oven, heat half of the oil over medium-high heat; cook beef, breaking up with spoon, for 5 minutes or until no longer pink.
- With slotted spoon, transfer to bowl.
- Drain any fat from pan.
- Add remaining oil to pan; saute onions and garlic for 5 minutes.
- Add basil, oregano, hot pepper flakes, salt, pepper, tomatoes and tomato sauce.
- Return beef to pan; bring to boil.
- Reduce heat and simmer, stirring often, for 20 to 25 minutes or until thickened.
- Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until tender but firm.
- Drain and rinse under cold water; drain well and place on damp tea towel.
- Filling: Meanwhile, in bowl, combine spinach, ricotta, 1 cup Parmesan, 1 cup mozzarella, parsley, onions, eggs, basil, nutmeg, and pepper.
- Pour half of the beef and tomato sauce into 13- x 9-inch (3 L) glass baking dish.
- Spoon heaping 1 tbsp (15 mL) filling into each pasta shell.
- Arrange snugly, stuffed side up, in dish.
- Spoon remaining sauce over top; sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan cheeses.
- Cover with foil.
- Bake in 350F (180C) oven for 30 minutes.
- Uncover and bake for 20 minutes or until heated through.
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