How to make it

  • Cook pasta shells according to package directions.
  • Drain and rinse; set aside. (Don’t worry if some shells
  • tear – you won’t need them all.)
  • Meanwhile, cook beef, onion, garlic and Italian
  • seasoning in large deep frypan over medium heat for
  • 10 minutes or until beef is thoroughly cooked and any
  • liquid has evaporated. Remove from heat. Stir in
  • ricotta, spinach, 1 cup (250 mL) of the mozzarella and
  • pepper; combine well. Spoon 2 tbsp (30 mL) into each
  • of about 32 shells.
  • Spread 1-1/3 cups (325 mL) pasta sauce into each of
  • 13 x 9-inch (3 L) baking dish and 9-inch (23 cm) glass
  • pie plate. Place 20 filled shells in baking dish and
  • 10 to 12 in pie plate. Top shells in baking dish with
  • remaining pasta sauce (none needed for pie plate).
  • Sprinkle Parmesan and remaining mozzarella over
  • shells in both pans. (Can be covered and refrigerated
  • or frozen.) Cover loosely with foil and bake in 350°F
  • (180°C) oven for 30 minutes. Uncover and bake for
  • 5 minutes.Makes: 10 servings

Reviews & Comments 4

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  • jabec 9 years ago
    I made this last night for my mother-in-law and she LOVED it! She even asked for the recipe which she has NEVER done. Thank you so much.
    Was this review helpful? Yes Flag
    " It was excellent "
    debwin ate it and said...
    I hear what you are saying about sneaking in the spinach...I do it all the time. Another great post.
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    oh yum bea could you make this for me lol lol
    Was this review helpful? Yes Flag
    " It was excellent "
    hoosiermom68 ate it and said...
    OMG-I haven't had these in years-but I loved em!!!
    Thanks for the recipe.I will add it to my faves-yum yum!
    Carrie :)
    Was this review helpful? Yes Flag

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