Monday, February 20, 2012

Stuffed Shells

Accompanied by a fresh tossed salad!
What you need:
  • 1/2 pound jumbo shells, cooked according to box (make sure to rinse them thoroughly to avoid sticking together)
  • 1 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 T milled flaxseed
  • 15 oz carton ricotta cheese
  • handful of chopped parsley
  • 1 cup chopped, fresh spinach
  • 1 egg
  • 1/2 cup mozzarella cheese, shredded
  • 1 jar pasta sauce, or use homemade if you have it!
  • 2 T pureed carrot
Make it:
  1. Brown the beef and drain grease thoroughly.  Place beef back into skillet and add onion and garlic, saute until onion is translucent. 
  2. Add flaxseed, parsley and spinach to skillet and stir until incorporated.  Remove from heat and let cool.
  3. While the meat mixture is cooling, beat the egg into the ricotta cheese.
  4. Combine meat mixture and ricotta mixture, set aside.
  5. Mix the carrot puree into the pasta sauce and spread a little in the bottom of a 9x13 pan.
  6. Stuff your cooked shells with your meat mixture and place in the pan.
  7. Top shells with remaining pasta sauce and sprinkle with mozzarella cheese.
  8. Bake, covered, at 350 for 20 to 30 minutes until heated through and cheese is melted.  If you like your cheese to be a little browned you can take the cover off for the last 5 minutes.
  9. When you serve the shells, top them with a little extra sauce from the pan and a little sprinkle of chopped parsley.  Enjoy!!
This recipe made approximately 16 shells for me.
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