frozen chopped spinach, thawed, squeezed of moisture
10 oz/300 g
salt and black pepper to taste
grated Parmesan cheese
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.
Meanwhile, cook pasta shells as per package directions. Drain, cool in cold water and drain again. Set aside.
Mix marinara sauce and broth in 9 x 13-in. (3 L) baking dish.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More