Spinach, Pesto, and Beef Stuffed Shells |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a light, cheesy and very easy manicotti. Use whatever shell type pasta you like. I have homemade pesto and tomato sauce in the freezer but this is fine with store bought. This recipe makes a large amount so we have enough for two dinners and a lunch for three people. Enjoy! Ingredients:
8 ounces manicotti, 12 pasta shells |
1 1/2 lbs ground beef |
1/3 cup pesto sauce |
3 cups marinara sauce |
2 (8 ounce) bags fresh spinach |
8 ounces cream cheese |
4 ounces provolone cheese, sliced and cut into 12 pieces |
1/2 cup parmesan cheese, grated |
2 cups mozzarella cheese, shredded |
salt and pepper |
olive oil |
Directions:
1. Brown the ground meat and season well with salt and pepper.
2. Drain off the grease and put in a large bowl.
3. Boil the shells, drain and set aside.
4. Preheat the oven to 350 degrees.
5. In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
6. Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
7. Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
8. Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
9. Top each shell with Provolone.
10. Pour remaining marinara over shells, top with shredded mozzarella.
11. Bake for 45-60 minutes, until hot and bubbly with the cheese all melted but not too browned.
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