Stuffed Shells
This is one where not too much measuring happens and it’s all based on taste. You don’t have to add the burger meat if you don’t want to, I just find it heartier. - Christyn
1 Box Dry Pasta Shells
1 Container Ricotta Cheese
Grated Parmesan Cheese
1 Pkg Raw Spinach
1 Package diced mushrooms
½ Onion
½ lb turkey or hamburger
1-2 Jars of Pasta Sauce (my preference is Classico)
Shredded Mozzarella
Garlic Powder, Onion Powder, Oregano, Salt & Pepper to taste
Preheat oven to 375. Brown meat and add half of the pasta sauce to it. Sauté onions, mushrooms and spinach with a bit of olive oil until it is all cooked down. Let cool. Meanwhile begin to boil pasta - I will usually make two per person - to al dente (want it to be firm enough to stuff without falling apart). Follow the directions on the box. Mix ricotta, parmesan, and additional spices to taste. Once the spinach mixture is cooled mix that into the ricotta mixture as well (you may not need all of it). Spoon out a thin layer of pasta sauce on the bottom of the baking dish. Begin stuffing the pasta shells and placing them on the baking dish. Once complete, pour meat sauce and any additional pasta sauce over the top. Top with as much mozzarella as you desire. Bake 30-40 minutes or until cheese is nice and bubbly.
