Recipes

Meat Stuffed Pasta Shells

Get ready to stuff yourself with a mouthwatering meal of meaty pasta perfection. This recipe has a ton of meat, plus a nice amount of the traditional ricotta cheese and spinach.
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Course Pasta, Pasta, Rice & Grains
Cuisine Italian

Servings 8 servings
Calories 7848.15 kcal

Ingredients

  

  • 40 ounce(s) ground beef
  • 24 ounce(s) jumbo pasta shells
  • 3 1/4 cup(s) Prego spaghetti sauce, any variety
  • 1 box frozen spinach, thawed and squeezed of excess juice
  • 2 cup(s) ricotta cheese
  • 2 cup(s) shredded mozzarella cheese
  • 1/2 cup(s) grated parmesan cheese
  • 2 garlic cloves, minced
  • 1 small yellow onion, finely chopped
  • 5 tablespoon(s) Italian seasoning
  • 1 tablespoon(s) garlic pepper seasoning
  • 4 eggs, slightly beaten
  • 1/3 cup(s) milk
  • 1/3 cup(s) milk

Instructions

 

  • Brown ground beef and drain.
  • Return to pan.
  • Saute onions and garlic in pan with cooked meat for approximately 3 minutes.
  • Set aside.
  • Boil salted water to cook the pasta shells according to package al dente style.
  • Strain and set aside.
  • In a large bowl, mix ricotta, Parmesan, and 2/3 package of shredded mozzarella.
  • Add Italian seasoning, garlic pepper, eggs and milk and mix thoroughly.
  • Mix in meat and spinach.
  • In a large baking dish, pour enough sauce to cover the bottom of the pan lightly.
  • Fill each shell with large rounded tbsp of meat and cheese mixture, and place in pan.
  • Be sure to closely place the shells together so they don’t get hard while baking.
  • Pour remaining sauce evenly over all of the shells.
  • Sprinkle with remaining mozzarella cheese.
  • Cover tightly with aluminum foil, and bake at 375 degrees for 35-45 minutes.
  • Take foil off pan, and bake additional 10 minutes.
  • Ready in 1 hour 25 min prep.

Nutrition

Calories: 7848.15kcalCarbohydrates: 662.03gProtein: 520.33gFat: 332.55gSaturated Fat: 146.37gCholesterol: 2067.95mgSodium: 6836.34mgFiber: 63.6gSugar: 111.14g

Keyword Beef, Eggs, Fresh Spinach, Tomato, Vegetables
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