Missy's StoryThis is a filling dish. This was orginally a stuffed manicotti recipe, however I made a few adjustments, and then stuffed shells. You can use this recipe for stuffed shells or stuffed manicotti. My family loved this, it goes great with a salad and garlic bread. Or great to take to a potluck or office party.
green pepper, chopped
tomato sauce (29 ounces)
dry red wine (if you do not want to use wine, you can sub for water)
1 1/2 lb
onion, chopped finely
frozen chopped spinach, (10 ounces), if you do not have frozen you can use fresh spinach, you will just need to saute it first)
parmesan cheese, divided
eggs, slightly beaten
pasta shells (i used the ones that once cooked hold about 1/2 - 3/4 inside)
mozzarella cheese, shredded
1In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook for abount 1 minute. Stir in remaining ingredients; and bring to a boil. Reduce heat; cover and simmer for about an hour, stirring occationally. Uncover, and simmer for 10-15 minutes or until thickened.
2While that is cooking, for the stuffing; brown the beef and onion in a skillet. Then add garlic; and cook for another minute. Drain and cool slightly.
3Squeeze spinach to remove excess water; add to skillet with 1/2 cup Parmesan cheese, eggs oregano, salt & pepper. Mix well. The sauce makes about 4 cups, you will only need about 2 1/2-3 cups for this recipe. You can save the reaminder for another recipe (you can also freeze for a starter sauce).
4You will take some of the sauce, a cup or so and into a 13 8 9 baking dish. Stuff the shells with the meat filling, arrange over the sauce. Pour another 1 1/2-2 cups of sauce over the stuffed shells. Sprinkle with the mozzarella and the remaining Parmesan cheese.
5Bake uncovered at 350 degrees for 25-30 minutes.