Stuffed Shells

I had a busy day today.  I went to the city to see my daughter and grandson, and bring them their dinner.  I had a few errands on the way home, and then out to visit family for the evening.  I wanted a meal I could pop in the oven when I was in and out, yet still have a healthy, satisfying meal for all of us.  These Stuffed Shells were a great solution.

I compared a few recipes and decided on an Emeril Lagasse recipe that used ground veal (I subbed pork because I had it on hand) and spinach.  I made this recipe as it was written.  I was somewhat suspicious when it only called for 1/2 box (18-20)of Jumbo Shells; but that amount cut in half for 2 families was the quantity that would be perfect.  Well, after filling them, I then cooked the other half of the box and filled them (generously) as well.  Therefor I listed using the entire box of shells.

Stuffed Shells

salt
1 -12 oz. box of jumbo pasta shells, 36-40
1 T. olive oil
2 c. chopped onion
2 tsp. minced garlic
1 lb. ground meat of your choice
1 (10 oz) package frozen spinach, thawed and squeezed dry
15 oz. container of ricotta cheese
2 eggs
1 c. grated parmesan
2 c. shredded mozzarella, divided
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. black pepper
Pasta sauce

Cook the shells in salted water 10-12 minutes until al dente.  Drain and rinse with cold water.
In a medium skillet saute the onion and garlic in olive oil until soft.

Add the ground meat and cook through until brown and crumbled.

Add the squeezed spinach and cook for another 2-3 minutes.

Season with salt and pepper.
In a large bowl combine ricotta, eggs, parmesan, and 1 cup of the mozzarella.

Stir in the spices.

Add the meat and spinach mixture, stir all until well combined.

Brush a casserole with a bit of olive oil.
Spoon about 2 T. of filling into each shell. Line them in the casserole.

Pour sauce over the shells and sprinkle with the 1 c. reserved mozzarella.

In a 350 degree oven bake the shells uncovered for 20-30 minutes.  Let stand 5 minutes before serving.
I did not bake mine right away.  They went in the refrigerator until I got home in the evening.  I left the foil on for the first 10 minutes of baking, then baked uncovered for 20 minutes.