Baked Shells With Beef, Sundried Tomatoes & Spinach Recipe
These stuffed pasta shells are a delightful combination of savory ground beef, spinach, and sundried tomatoes, enveloped in a creamy cottage cheese mixture. Baked to perfection in a bed of tomato sauce and topped with grated Parmesan cheese, each shell offers a burst of flavor in every bite. Enjoy this comforting and satisfying dish for a cozy meal with loved ones.
— Constant Cookbook
Ingredients
- 8 oz. large pasta shells
- Filling:
- 2 tsp olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1 1/2 cups (packed) roughly chopped fresh spinach
- 1/2 cup sundried tomatoes, chopped
- 12 oz. low-fat cottage cheese
- 1/2 tsp dried chile flakes
- 1/3 cup thinly sliced fresh basil
- 1/2 tsp kosher salt (to taste)
- 1/2 tsp freshly ground black pepper
- 2 3/4 cups tomato sauce
- 1/2 cup finely grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add pasta shells and cook until just tender.
- For the filling, heat olive oil in a large frying pan set over medium heat. Add onions and saute until soft, 4 to 5 minutes. Add garlic and saute for additional 30 seconds.
- Turn up the heat to medium-high. Add the ground beef and cook, breaking up with wooden spoon, until beef is cooked through. Put a lid on top (slightly askew) and pour any accumulated juice out of the pan. Transfer ground beef mixture to a large bowl.
- Stir in spinach and sun dried tomatoes until combined.
- Place the cottage cheese in the bowl of a food processor or blender and puree until smooth.
- Allow the beef mixture to cool, then stir in cottage cheese, dried chile flakes and basil. Season with salt and pepper to taste.
- Fill each shell with 2 tablespoons of the beef mixture.
- Prepare a 9- by 13-inch baking pan by spreading 1 cup tomato sauce on the bottom. Arrange pasta shells, opening-side up, in the pan. Spread additional 2 cups tomato sauce on top, and sprinkle with grated Parmesan cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for additional 5 minutes, or until cheese is melted. Remove from oven and let cool for 10 minutes before serving.
Yield
Serves 4 to 6 (about 24 shells total)
Nutrition
- Serving Size: 4 Stuffed Shells
- Calories: 395 kcal
- Carbohydrate Content: 44 g
- Protein Content: 35 g
- Fat Content: 9 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 56 mg
- Sodium Content: 1224 mg
- Fiber Content: 5 g
- Sugar Content: 12 g
Comments
No comments found.