Pasta Shell Stuffing recipe

By Fleur de lis

Ingredients

• 3 packages frozen, chopped spinach
• 3 pounds ground round
• 2 , 8 oz. packs cream cheese, softened
• 2 large onions, chopped
• Grated Parmesan
• salt and papper to taste
• 2 jumbo eggs
• 1 (1 lb package) of large pasta shells
• 2 cups tomato sauce (your own or Prego)

Preparation

Step 1

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 bowl with 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 oven to 350 degrees F.

Cook pasta shells insalted boiling water until tender. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking dish and cover with tomato sauce. Cover with foil and bake for approx. 1 hour. Serve.