Best Northern Italian Pasta Shell Stuffing Recipes

Northern Italian Pasta Shell Stuffing image

Provided by Manami

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 (10 ounce) packages frozen chopped spinach
3 lbs ground round
2 (8 ounce) packages cream cheese, softened
1 -2 tablespoon olive oil
2 large onions
2 garlic cloves, minced
6 ounces sliced mushrooms
1/2 cup grated parmigiano-reggiano cheese, plus more for serving
salt & freshly ground black pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon ground oregano
1/4-1/2 teaspoon italian seasoning
1 bay leaf
2 large eggs
1 (1 lb) package jumbo pasta shells
2 cups tomato sauce (your own or ready made, I used Barilla Al Forno Sauce)

Steps:

Preheat the oven to 350ºF.
Place frozen spinach in strainer and run under hot water until thawed.
Squeeze all the water out and place in large bowl.
In large sauté pan,add in 1/2 olive oil, sauté onions & mushrooms, for at least 5 minutes or until tender.
Add garlic and sauté for another minute.
Remove from sauté pan and add ground round,oregano, Italian seasoning and 1 bay leaf, until browned.
Drain meat and place in the same bowl with spinach.
Stir in the cream cheese, onion mixture, meat and spinach until well combined.
Add grated cheese, salt and pepper, to taste, and combine.
Let mxiture cool and then add eggs; the filling can be made up to 1 day in advance and refrigerated until ready to use.
Cook pasta shells, according to pkg directions.
Drain and cool to the touch.
Stuff the shells with the meat mixture.
Place shells in large baking pan and cover with the tomato sauce.
Cover with foil and bake for approximately 1 hour.
Use some more more of the Parmiagiano-Reggiano and sprinkle over the top; place in oven again and cook for 1-3 minutes longer.
Serve with a nice glass of red wine and a tossed green salad!

Nutrition Facts : Calories 1293.1, Fat 80, SaturatedFat 36.7, Cholesterol 319.5, Sodium 1052.1, Carbohydrate 77.7, Fiber 9.1, Sugar 8.9, Protein 67.3

Northern Italian Pasta Shell Stuffing image

Provided by @MakeItYours

Number Of Ingredients 9

3 packages frozen, chopped spinach
3 pounds ground round
2 (8-ounce) packages cream cheese, softened
2 large onions, chopped
Grated Parmesan
Salt and pepper
2 jumbo eggs
1 (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)

Steps:

Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use.
Preheat the oven to 350 degrees F.
Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. Serve.