Northern Italian Pasta Shell Stuffing

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Place frozen spinach in strainer and run under hot water until thawed.

3. 3

   Squeeze all the water out and place in large bowl.

4. 4

   In large saute pan,add in 1/2 olive oil, saute onions & mushrooms, for at least 5 minutes or until tender.

5. 5

   Add garlic and saute for another minute.

6. 6

   Remove from saute pan and add ground round,oregano, Italian seasoning and 1 bay leaf, until browned.

7. 7

   Drain meat and place in the same bowl with spinach.

8. 8

   Stir in the cream cheese, onion mixture, meat and spinach until well combined.

9. 9

   Add grated cheese, salt and pepper, to taste, and combine.

10. 10

    Let mxiture cool and then add eggs; the filling can be made up to 1 day in advance and refrigerated until ready to use.

11. 11

    Cook pasta shells, according to pkg directions.

12. 12

    Drain and cool to the touch.

13. 13

    Stuff the shells with the meat mixture.

14. 14

    Place shells in large baking pan and cover with the tomato sauce.

15. 15

    Cover with foil and bake for approximately 1 hour.

16. 16

    Use some more more of the Parmiagiano-Reggiano and sprinkle over the top; place in oven again and cook for 1-3 minutes longer.

17. 17

    Serve with a nice glass of red wine and a tossed green salad!

* Per serving · 4 servings · Values may vary.