Preparation
PREHEAT oven to 325°F.
BROWN the ground beef, retaining a small amount of pan drippings. Add TSTE® Moroccan Spice Blend. Mix thoroughly.
WHILE browning the meat, cook the pasta to al dente. Drain, rinse, and set aside.
SAUTÈ the spinach over medium heat in the drippings, covering with the meat mixture.
SLOWLY incorporate the Parmesan cheese into the meat mixture in thirds, allowing the cheese time to melt into the mixture.
COVER the bottom of a 9"x13" baking pan with a thin layer of sauce. Sprinkle the sauce with half of the TSTE® Herbs de Provence.
INSIDE each shell, smear a spoonful of ricotta cheese, sprinkle with TSTE® Garlic - Minced, and fill with meat mixture. Place finished shells open-side-down in the baking pan.
TOP the completed shells with the rest of the sauce, sprinkling the rest of the TSTE® Herbs de Provence and the mozzarella cheese on top.
BAKE for 25 mins. Enjoy with a fresh salad and bread!
Yield: 25-30 shells
Total Time: 50 mins
Prep: 15 mins
Cook: 35 mins
