Northern Italian Pasta Shell Stuffing

By Mimimidge

Ingredients

• 3 pkgs. frozen chopped spinach
• 3 lbs. ground round
• 2 pkgs. cream cheese softened
• 2 large onions chopped
• Grated Parmesean
• Pepper
• 2 eggs
• 1 lb. pkg. of jumbo pasta shells
• 2 cups of tomto sauce or your own homemade.

Details

Servings 6

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 saute pan, cook the ground round until brownned. Drain meat, and place meat in the same bowl with the spinacch. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions until transprent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, 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 refrigerate until ready to use.

Cook pasta shells in boiling water until al dente. Drain and cool to the touch. tuff the shells with the meat mixture. Place shells in a large baking dish and cover with tomatoe sauce. Cover with foil and bake for 1 hour. Serve.

this makes a lot 3 pans 9x13