Linda Toledo's Recipe

Stuffed Pasta Shells

Category: Recipes

3 pounds ground beef (ground round)
3 pkgs. frozen, chopped spinach
2 (8-ounce) packages cream cheese, softened
2 large onions, chopped
3-4 garlic cloves, chopped fine
1 cup grated parmesean cheese, add more to taste
salt and pepper to taste
3 eggs or 2 jumbo eggs
1 (1-pound) jumbo pasta shells
2-3 cups pasta sause (your own or ready-made)
1/2 cup shredded cheddar cheese (you can use more)
1/2 cup mozarella cheese (you can use more)

Preheat oven to 350 degreesF.


Let spinach thaw. Squeeze out all water from spinach and place in a large bowl. In a large saute pan, cook ground beef until browned. Drain meat reserving 2 tablespoons fat in the pan. Place meat in bowl with spinach. Stir in cream cheese with meat and spinach and blend well with meat and spinach. Saute the chopped onions and garlic until transparent. Transfer onions and garlic to cream chesse meat and spinach mixture.Add grated parmesean cheese, salt and pepper to taste.Let mixture cool and then add eggs. Cook pasta shells in boiling salted water until al dente.Drain and cool. Stuff shells with mixture. Place some pasta sauce on the bottom of backing pan.Place stuffed shells on top of sauce and cover with remaining sauce and cheddar and mozarella cheese. Cover with foil and bake for 1 hr. Remove foil after an hour and remove foil and let bake for another 10 minutes.