SPINACH, PESTO, AND BEEF STUFFED SHELLS

Spinach, Pesto, and Beef Stuffed Shells image

Provided by Penny Stettinius

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces manicotti, 12 pasta shells
1 1/2 lbs ground beef
1/3 cup pesto sauce
3 cups marinara sauce
2 (8 ounce) bags fresh spinach
8 ounces cream cheese
4 ounces provolone cheese, sliced and cut into 12 pieces
1/2 cup parmesan cheese, grated
2 cups mozzarella cheese, shredded
salt and pepper
olive oil

Steps:

Brown the ground meat and season well with salt and pepper.
Drain off the grease and put in a large bowl.
Boil the shells, drain and set aside.
Preheat the oven to 350 degrees.
In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
Top each shell with Provolone.
Pour remaining marinara over shells, top with shredded mozzarella.
Bake for 45-60 minutes, until hot and bubbly with the cheese all melted but not too browned.