Russell and I are finally getting settled into our new home in Georgia. During the month of October we were busy transitioning between Texas and Georgia. While this was a wonderful opportunity to see our families, I am glad to get settled back into some what of a routine. I have missed cooking & baking and have several yummy recipes I cannot wait to share with you! This is one of them. I have had this recipe bookmarked for awhile, but just now got around to making it. It is so simple to make and taste wonderful. This recipe makes plenty for a family of four. I froze half of the recipe since it is just Russell and I.
- 12 oz Jumbo Shells
- 1/2 white onion, chopped
- 2 garlic cloves, chopped
- 1 tsp olive oil
- 1 lb ground beef
- 32 oz can crushed tomatoes
- 1 tbsp basil
- Italian seasonings (optional)
- 2 cups part skim ricotta
- 2 cups mozzarella cheese, shredded
- 1 egg
- 10 oz package frozen spinach, thawed and drained (can substitute chopped fresh spinach)
- 1/4 cup parmesan cheese, shredded
Boil water and cook pasta shells according to directions on the package, make sure to cook them al dente.
While pasta is cooking, saute onion, garlic, and italian seasonings in oil. Add ground beef and brown until cooked, breaking up into small pieces. Add salt, pepper, basil, and crushed tomatoes. Cover and let simmer on low.
Preheat oven to 375 degrees F.
In a large bowl, combine ricotta, egg, spinach, mozzarella cheese, and parmesan cheese.
Once shells are cooked and cooled, fill shells with ricotta mixture and place in a baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover and bake for 40 minutes, remove foil and bake another 5 minutes.
Top with remaining sauce. Enjoy!