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SKU
recipe_429_9869438
Slightly Spicy Stuffed Shells
Treat your taste buds to a surprise and enjoy extra helpings of this Middle Eastern spin on a classic pasta dish. Dress the stuffed pasta with a substantial serving of tomato sauce and we're sure you'll experience pasta nirvana!
Treat your taste buds to a surprise and enjoy extra helpings of this Middle Eastern spin on a classic pasta dish. Dress the stuffed pasta with a substantial serving of tomato sauce and we're sure you'll experience pasta nirvana!
1 oz. Moroccan Spice Blend
1/3 cup Herbs de Provence
1 Tbsp. Garlic - Minced
1/3 cup Herbs de Provence
1 Tbsp. Garlic - Minced
1 lb ground beef
1 box large pasta shells
5 oz. fresh baby spinach
16 oz. shredded Parmesan cheese
1 jar of tomato sauce
8 oz. ricotta cheese
1 cup shredded moz.zarella cheese
1 box large pasta shells
5 oz. fresh baby spinach
16 oz. shredded Parmesan cheese
1 jar of tomato sauce
8 oz. ricotta cheese
1 cup shredded moz.zarella cheese
Prep Time
15 mins.
Total Time
50 mins.
Cook Time
35 mins.
Yield
25-30 shells
PREHEAT oven to 325°F.
BROWN the ground beef, retaining a small amount of pan drippings. Add Moroccan Spice Blend. Mix thoroughly.
WHILE browning the meat, cook the pasta to al dente. Drain, rinse, and set aside.
SAUTÉ 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 Herbs de Provence.
INSIDE each shell, smear a spoonful of ricotta cheese, sprinkle with 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 Herbs de Provence and the moz.zarella cheese on top.
BAKE for 25 mins. Enjoy with a fresh salad and bread!
BROWN the ground beef, retaining a small amount of pan drippings. Add Moroccan Spice Blend. Mix thoroughly.
WHILE browning the meat, cook the pasta to al dente. Drain, rinse, and set aside.
SAUTÉ 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 Herbs de Provence.
INSIDE each shell, smear a spoonful of ricotta cheese, sprinkle with 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 Herbs de Provence and the moz.zarella cheese on top.
BAKE for 25 mins. Enjoy with a fresh salad and bread!
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