Northern Italian Pasta Shell Stuffing Recipe

Name: Northern Italian Pasta Shell Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (10 ounce) packages frozen chopped spinach; 3 lbs ground round; 2 (8 ounce) packages cream cheese, softened; 1 -2 tablespoon olive oil; 2 large onions; 2 garlic cloves, minced; 6 ounces sliced mushrooms; 1/2 cup grated parmigiano-reggiano cheese, plus more for serving; salt & freshly ground black pepper, to taste; 1/4 teaspoon crushed red pepper flakes (optional); 1/4 teaspoon ground oregano; 1/4 - 1/2 teaspoon italian seasoning; 1 bay leaf; 2 large eggs; 1 (1 lb) package jumbo pasta shells; 2 cups tomato sauce (your own or ready made, I used Barilla Al Forno Sauce)

Servings: persons

3 (10 ounce) packages frozen chopped spinach
3 lbs ground round
2 (8 ounce) packages cream cheese, softened
1 -2 tablespoon olive oil
2 large onions
2 garlic cloves, minced
6 ounces sliced mushrooms
1/2 cup grated parmigiano-reggiano cheese, plus more for serving
salt & freshly ground black pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon ground oregano
1/4 - 1/2 teaspoon italian seasoning
1 bay leaf
2 large eggs
1 (1 lb) package jumbo pasta shells
2 cups tomato sauce (your own or ready made, I used Barilla Al Forno Sauce)

1
Preheat the oven to 350u00b0F.
2
Place frozen spinach in strainer and run under hot water until thawed.
3
Squeeze all the water out and place in large bowl.
4
In large saute pan,add in 1/2 olive oil, saute onions & mushrooms, for at least 5 minutes or until tender.
5
Add garlic and saute for another minute.
6
Remove from saute pan and add ground round,oregano, Italian seasoning and 1 bay leaf, until browned.
7
Drain meat and place in the same bowl with spinach.
8
Stir in the cream cheese, onion mixture, meat and spinach until well combined.
9
Add grated cheese, salt and pepper, to taste, and combine.
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
Cook pasta shells, according to pkg directions.
12
Drain and cool to the touch.
13
Stuff the shells with the meat mixture.
14
Place shells in large baking pan and cover with the tomato sauce.
15
Cover with foil and bake for approximately 1 hour.
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
Serve with a nice glass of red wine and a tossed green salad!

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 (10 ounce) packages frozen chopped spinach, 3 lbs ground round, 2 (8 ounce) packages cream cheese, softened, 1 -2 tablespoon olive oil, and more.

Yes, Northern Italian Pasta Shell Stuffing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Northern Italian Pasta Shell Stuffing

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