Stuffed Shells

Ingredients 

Shells

• 12 ounce Jumbo Pasta Shells
• 28 ounce Ricotta
• 2 cup Mozzarella (or 8 ounce)
• 1/2 cup Parsley, diced
• 1/4 cup Basil, chopped
• 5 ounce Spinach, wilted
• 3 ounce Parmesan, grated
• 2 Egg
• 5 clove Garlic, minced 
• 1/4 teaspoon Salt
• 1/2 teaspoon Black Pepper

Sauce

• 1-1/2 pound Ground Beef
• 1 cup Onion, diced
• 5 clove Garlic, minced
• 2 cup Bell Pepper, diced
• 8 ounce Mushrooms, sliced 
• 4 cup Tomatoes, diced
• 1-1/2 cup Pasta Water 
• 1 ounce Parmesan Rind
• 1-1/2 Tablespoon Dried Basil
• 1/2 Tablespoon Fennel Seed
• 2 teaspoon Dried Oregano
• 1-1/2 teaspoon Salt
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Marjoram 
• 1 teaspoon Sugar
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Red Pepper Flakes
• 6 ounce Tomato Paste
• 1 ounce Parmesan, grated 

Directions

Shells

1. Cook pasta shells per package instructions, reserving 1-1/2 cup of the pasta water before straining. 
2. To create the filling, mix together the ricotta, mozzarella, parsley, basil, spinach, parmesan, egg, garlic, salt, and black pepper. Fill each shell will the filling. 

Sauce

1. In a large pot, cook and brown the ground beef. Add the onion and garlic, saute 3 minutes. Stir in the bell pepper and mushrooms cooking another 2 minutes. 
2. Add the tomatoes, pasta water, parmesan rind, and the remaining spices. Simmer the sauce on for 1 hour, stirring occasionally. 

Assembly

1. Place a couple ladles of sauce at the bottom of a baking dish. Place shells in a single layer in the dish and top with remaining sauce. If the baking dish is not big enough you may need more than one. Top with grated parmesan cheese. 
2. Bake in a 350°F oven for 1 hour. 
3. Serve with Garlic Bread and enjoy!

Nutrition

Servings: 8

Calories: 643

Fat: 24.8

Carbs: 45.7

Fiber: 4.1

Protein: 61.1