Beef Stuffed Pasta Shells in Marinara Sauce

6
Medium
Dinner

Characteristics

Without peanuts High Fibre

Nutritional Facts Per Serving

430
Calories
25 g
Protein
38 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 20
  • Amount For Serving % Daily Value
  • Calories 430
  • Lipides 20 g
    • Saturated fat  8 g
  • Cholesterol 120 mg
  • Sodium  920 mg
  • Carbs 38 g
    • fiber  5 g
  • Protein 25 g

Ingredients

  • 10 oz (300 g) lean ground beef
  • 20 jumbo pasta shells
  • 1 jar (24 fl oz/700 ml) marinara sauce (see Note)
  • 1/2 cup beef broth
  • 1 tub (8 oz/250 g) ricotta cheese
  • 1 pkg (10 oz/300 g) frozen chopped spinach, thawed, squeezed of moisture
  • 2 eggs, beaten
  • 2 tbsp (30 mL) pesto
  • salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese

Method

  1. Preheat oven to 350°F (180°C). Place beef in skillet and cook over medium heat, breaking into crumbles, until cooked through. Discard excess fat. Transfer beef to bowl and cool to room temperature.
  2. Meanwhile, cook pasta shells as per package directions. Drain, cool in cold water and drain again. Set aside.
  3. Mix marinara sauce and broth in 9 x 13-in. (3 L) baking dish.
  4. In bowl, mix cooled beef with ricotta, spinach, eggs, pesto, salt and pepper. Stuff beef mixture into pasta shells and set in marinara mixture in baking dish. Sprinkle shells with Parmesan cheese. Cover with foil and bake 35 min. Uncover and bake another 10 min., or until tops of shells are golden and sauce is bubbling.

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