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Makes
Serves: 6
Level
very easy
Prep Time
10
Total Time
75

Ingredients

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

Method

Step 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.
Step 2
Meanwhile, cook pasta shells as per package directions. Drain, cool in cold water and drain again. Set aside.
Step 3
Mix marinara sauce and broth in 9 x 13-in. (3 L) baking dish.
Step 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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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/20 of the recipe):
Calories:
430
Saturated Fat:
8 g
Carbs:
38 g
Protein:
25 g
Cholesterol:
120 mg
Fiber:
5 g
Sodium:
920 mg