Northern Italian Pasta Shell Stuffing |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is the recipe I have used as a launching pad, so to speak, which is originally Barbara Piatoni's recipe. 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) |
Directions:
1. Preheat the oven to 350ºF.
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 sauté pan,add in 1/2 olive oil, sauté onions & mushrooms, for at least 5 minutes or until tender.
5. Add garlic and sauté for another minute.
6. Remove from sauté 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!
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