These plump and tasty shells, with their flavourful filling and chunky beef sauce, make a popular Canadian Living classic.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2008
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 1001 mg
- Protein 39 g
- Calories 621.0
- Total fat 30 g
- Cholesterol 146 mg
- Saturated fat 16 g
- Total carbohydrate 48 g
- Iron 40.0
- Folate 67.0
- Calcium 52.0
- Vitamin A 41.0
- Vitamin C 38.0