Receta Spinach Beef and Bacon Stuffed Shells
Spinach Beef and Bacon Stuffed Shells
This recipe is great for a week night meal, full of nutrients and relatively easy to make. Considering on-hand ingredients, it is easy on the wallet as well. The filling boasts a healthy dose of spinach and three cheeses, including Cottage, Mozzarella and Parmesan. A small amount of cooked crumbled bacon adds depth to the flavor profile as well as subtle smokiness. The sauce can be home made or store bought, depending on your time constraints and it can be prepped ahead of time and baked when ready. The family received this recipe well, including my nephew and his little girl, Saniah, she is 9 months old! My 8 year old Bronwyn loved them too.
Recipe:
- 1 12 oz. box jumbo shells
- 1 lb.ground beef
- 1/3 c. chopped onion
- 1 clove garlic, finely minced
- 1 10 oz. chopped spinach, thawed, squeezed of excess moisture
- 3 tbsp. cooked and chopped bacon or turkey bacon
- 1 c. cottage cheese
- 1 c. Mozzarella cheese, divided
- 2/3 c. Parmesan cheese, divided
- 1 egg, slightly beaten
- 1 24 oz. can Roasted Garlic and Onion spaghetti sauce
- 1 15 oz. can your choice spaghetti sauce
- sugar to taste, optional
- parsley for garnish, optional
- Sharp White Cheddar for garnish, if desired
- Olive oil for drizzling
SPST
Preheat oven to 375*F.
Prepare pasta in salted water, according to instructions, cooking until just short of al dente, about 6 minutes.
Rinse and stop cooking process under cold running water.
Drain and set aside.
Meanwhile, brown beef with onion over medium high heat until no longer pink, about 5 minutes.
Add garlic. SPST.
Drain beef mixture and set aside to cool slightly.
While mixture is cooling, combine spaghetti sauces and sugar to taste in medium pot and bring up to temperature.
In a medium bowl, fold together beef, spinach, bacon, cottage cheese, 1/2 Mozzarella and 1/2 of Parmesan and egg.
While sauce is heating, use a teaspoon to fill shells with beef mixture.
Divide heated sauce among two spacious baking dishes, and nestle shells evenly among the two.
Drizzle with olive oil.
Cover tightly with foil and bake for about 25 minutes or until shells are heated through and internal temperature reaches 180*F.
Remove foil and sprinkle with remaining cheeses and return to oven until cheese melts, about 5 minutes.
Let stand for several minutes before serving.
Garnish with white Cheddar.
Makes 8 to 10 servings.