Cheese-Stuffed Shells

By The Canadian Living Test Kitchen

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Cheese-Stuffed Shells
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	621621 cal
pro	39 g39g pro
total fat	30 g30g total fat
sat. fat	16 g16g sat. fat
carb	48 g48g carb
fibre	5 g5g fibre
chol	146 mg146mg chol
sodium	1,001 mg1,001mg sodium
% RDI:	-
calcium	5252 calcium
iron	4040 iron
vit A	4141 vit A
vit C	3838 vit C
folate	6767 folate

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These plump and tasty shells, with their flavourful filling and chunky beef sauce, make a popular Canadian Living classic.

Ingredients

2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil or vegetable oil
1 lb lean ground beef 1 1lb lblean ground beef
2 onions , finely chopped2 2oniononions, finely chopped
4 cloves garlic , minced4 4cloves garlic, minced
1-1/2 tsp dried basil 1-1/2 1-1/2tsp tspdried basil
1-1/2 tsp oregano 1-1/2 1-1/2tsp tsporegano
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
1 can (28 oz/796 mL) tomatoes , puréed1 1can can(28 oz/796 mL) tomatotomatoes, puréed
1 can (14 oz/398 mL) tomato sauce 1 1can can(14 oz/398 mL) tomato sauce
1 box jumbo pasta shells 1 1box boxjumbo pasta shells
1 cup shredded mozzarella cheese 1 1cup cupshredded mozzarella cheese
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
Filling:
1 1frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese 1 1cup cupgrated Parmesan cheese
1 cup shredded mozzarella cheese 1 1cup cupshredded mozzarella cheese
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
2 green onions , chopped2 2green oniongreen onions, chopped
2 eggs , beaten2 2eggeggs, beaten
1 tsp dried basil 1 1tsp tspdried basil
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tub (475g) ricotta cheese 1 1tub (475g) tub (475g)ricotta cheese

Preparation

In shallow Dutch oven, heat half of the oil over medium-high heat; cook beef, breaking up with spoon, for 5 minutes or until no longer pink. With slotted spoon, transfer to bowl. Drain any fat from pan.

Add remaining oil to pan; saut?nions and garlic for 5 minutes. Add basil, oregano, hot pepper flakes, salt, pepper, tomatoes and tomato sauce. Return beef to pan; bring to boil. Reduce heat and simmer, stirring often, for 20 to 25 minutes or until thickened.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until tender but firm. Drain and rinse under cold water; drain well and place on damp tea towel.

Filling: Meanwhile, in bowl, combine spinach, ricotta, Parmesan, mozzarella, parsley, onions, eggs, basil, nutmeg, and pepper.

Pour half of the tomato sauce into 13- x 9-inch (3 L) glass baking dish. Spoon heaping 1 tbsp (15 mL) filling into each pasta shell. Arrange snugly, stuffed side up, in dish. Spoon remaining sauce over top; sprinkle with mozzarella and Parmesan cheeses. Cover with foil.

Bake in 350°F (180°C) oven for 30 minutes. Uncover and bake for 20 minutes or until heated through.

Additional information : Make-Ahead
Refrigerator: Arrange stuffed shells and sauce in dish; let cool. Cover and refrigerate for up to 24 hours. Bake as directed.

Freezer: Arrange stuffed shells and sauce in dish; let cool. Cover with plastic wrap and overwrap with foil; freeze for up to 2 weeks. Thaw in refrigerator for 24 hours. Unwrap dish and recover with foil. Bake as directed.

Source : Canadian Living Magazine: May 2008