Lasagna Stuffed Shells
"These beef and ricotta stuffed pasta shells were inspired by my favorite lasagna recipe. This is quicker and easier than making lasagna but it's still just as satisfying! This recipe makes 24 stuffed shells. Shells will fit in a 9x13 pan (6 rows long by 4 rows across) or you can split them up into smaller baking dishes if you want to freeze half for later or deliver some to family or friends...."
INGREDIENTS
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2 Tbsp olive oil
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1 lb lean ground beef
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1/2 medium onion, finely chopped (about 1/2 cup)
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2 garlic cloves, pressed
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1/2 tsp salt and ⅛ tsp pepper, or to taste
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1/4 cup red wine (any kind), optional
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25 oz jar of marinara sauce, divided
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5 oz package of fresh spinach, chopped
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16 oz reduced fat ricotta cheese
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8 oz (2 cups) shredded mozzarella cheese, divided
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2 large eggs
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2 Tbsp chopped fresh parsley
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2/3 of a 12 oz box jumbo pasta shells (you need 24 shells plus a couple extra in case any break while boiling).
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