Stuffed Shells

Missy Wimpelberg Recipe

By Missy Wimpelberg MWimpelberg

This 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.


Recipe Rating:
 3 Ratings
Serves:
7-8
Prep Time:
Cook Time:

Ingredients

SPAGHETTI SAUCE
1 medium
onion, chopped
1/2
green pepper, chopped
3 Tbsp
olive oil
2 clove
garlic, minced
1 can(s)
tomato sauce (29 ounces)
3/4 c
water
3/4 c
dry red wine (if you do not want to use wine, you can sub for water)
1 tsp
dried oregano
1/2 tsp
dried basil
1/2 tsp
salt
1/4 tsp
pepper
MEAT STUFFING
1 1/2 lb
ground beef
1/2 medium
onion, chopped finely
2 clove
garlic, minced
1 pkg
frozen chopped spinach, (10 ounces), if you do not have frozen you can use fresh spinach, you will just need to saute it first)
3/4 c
parmesan cheese, divided
3
eggs, slightly beaten
1 tsp
dried oregano
1/2 tsp
salt
1/4 tsp
pepper
1 box
pasta shells (i used the ones that once cooked hold about 1/2 - 3/4 inside)
3/4 c
mozzarella cheese, shredded
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
In 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.
2
While 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.
3
Squeeze 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).
4
You 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.
5
Bake uncovered at 350 degrees for 25-30 minutes.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian