Beef Stuffed Pasta Shells in Marinara Sauce
Prep Time
Serves
Cooking Mode
10 oz lean ground beef
20 jumbo pasta shells
1 jar marinara sauce (see Note)
½ cup beef broth
1 tub ricotta cheese
1 pkg frozen chopped spinach, thawed, squeezed of moisture
2 eggs, beaten
2 tbsp pesto
salt and black pepper to taste
¼ cup grated Parmesan cheese
10 oz lean ground beef
20 jumbo pasta shells
1 jar marinara sauce (see Note)
½ cup beef broth
1 tub ricotta cheese
1 pkg frozen chopped spinach, thawed, squeezed of moisture
2 eggs, beaten
2 tbsp pesto
salt and black pepper to taste
¼ cup grated Parmesan cheese
Directions
1Preheat 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.
2Meanwhile, cook pasta shells as per package directions. Drain, cool in cold water and drain again. Set aside.
3Mix marinara sauce and broth in 9 x 13-in. (3 L) baking dish.
4In 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.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note