Northern Italian Stuffed Shells

Teresa Ambra

Northern Italian Stuffed Shells are awesome. This amazing Paula Deen recipe is irresistible. Jumbo shells are stuffed with ground beef, spinach, cream cheese, parmesan cheese, eggs and onions. Then the pasta is baked in your favorite spaghetti sauce. Another sprinkling of Parmesan cheese tops off this wonderful Italian pasta dish. It's terrific for company or family dinners.

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Prep Time 45

Cook Time 1

Total Time 1 45

Course Beef, Main Dish, Pasta

Cuisine Italian

Servings

Calories 510 kcal

Equipment

1 strainer or colander
1 large sauce pan
1 hamburger chopper
1 skillet
1 mixing bowl
1 electric mixer
1 wooden spoon
measuring cups
measuring spoons
1 sharp knife to cut vegetables
1 large stock pot to cook pasta
waxed paper for the cooked pasta shells to drain on
2 9x13" glass baking dishes

Ingredients

30 oz. pkg. chopped spinach frozen (3 ten-ounce packages)
3 lbs. lean ground beef
16 oz. pkg. cream cheese softened, (2 blocks cream cheese)
2 large onions chopped
8 oz. package Parmesan cheese shredded (not the stuff in a can)
1 tsp. salt
1/2 tsp. ground black pepper
2 jumbo eggs
32 oz. pkg. jumbo pasta shells
32 oz. jar Spaghetti sauce
1/2 cup parmesan cheese grated, for garnish
1 tbsp. parsley for garnish

Instructions

Place frozen spinach in a strainer and run under hot water until thawed.
Squeeze all of the water out and place in a large bowl. Set aside.
In a large sauté pan, cook the ground beef until browned.
Use a hamburger chopper (if you have one) to break the meat up into small pieces
Drain meat, reserving the fat in the pan, and set meat aside.
Cream the cream cheese with an electric mixer until blended.
Add eggs, salt, pepper and spinach to the mixer and blend again to distribute the spinach evenly.
Add meat to the spinach mixture.
Sauté the chopped onions in the reserved meat fat until tender--about 5 minutes.
Transfer onions to the bowl with the other ingredients.
Add grated parmesan cheese and stir ingredients to combine.
Preheat the oven to 350˚.
Cook pasta shells in boiling, salted water until al denté—about 10 minutes.
Do not overcook or the shells will break up.
Drain the shells and place on waxed paper to cool and drain more.
Stuff the shells with the beef/spinach mixture.
Spray two 9x13" glass baking dishes with olive oil cooking spray.
Layer shells in pans.
Cover with spaghetti sauce.
Layer remaining shells over top of the sauce.
Cover shells again with remaining spaghetti sauce.
Cover with foil and bake for approximately 1 hour.
Garnish shells with more parmesan cheese and fresh, torn parsley if desired.

Notes

NOTE FROM CYNTHIA: I make 2 boxes (1 pound) jumbo pasta shells. Some break when you boil them. Coat shells with lots of sauce so the shells don't get burnt or dry out.

NOTE: It is imperative that you get as much water out of the spinach as possible. Otherwise, the recipe will get soupy.

NOTE: This recipe makes two large 9x13" lasagna-size casserole dishes.

NOTE: It is easier to cream the cream cheese, then add seasonings, spinach and eggs, and finally the beef and other ingredients. The original directions made stirring much more difficult than this. My pictures reflect the original instructions rather than this easier method.

NOTE: Be sure to cook the pasta until al dente - at least 4 minutes before the directions say they should be cooked through. Otherwise, the shells will break apart too easily during handling.

Recipe source: adapted from Paula Deen.

Nutrition

Calories: 510kcalCarbohydrates: 57gProtein: 42gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 107mgSodium: 1068mgPotassium: 991mgFiber: 5gSugar: 7gVitamin A: 7216IUVitamin C: 10mgCalcium: 383mgIron: 5mg

Keyword beef, cream cheese, parmesan cheese, pasta, spinach, stuffed shells

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