Spinach Ricotta Beef Stuffed Pasta Shells

Spinach Ricotta Beef Stuffed Pasta Shells

Ingredients

• 1 can crushed tomatoes

• 1 packet Sunset Gourmet Bruschetta Seasoning

• 3/4 cup broth of choice (beef, chicken, or vegetable)

• 1/2 lb ground beef

• Sunset Gourmet Onion, Garlic & Herb seasoning, to taste

Stuffed Pasta Shells

Ingredients

• 1 box large pasta shells

• 12 oz skim ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 large egg

• 1 heaping tbsp Sunset Gourmet Italian Rustico Seasoning

• 2 cups fresh spinach leaves, roughly chopped

• 1 tsp YGY Easy Eats Roasted Garlic Aioli

DIRECTIONS - Easy Bolognese Sauce.

1. Heat a skillet over medium heat. Add ground beef and season with onion, garlic, and herb seasoning.

2. Cook until fully browned. Drain excess fat if needed.

3. Stir in crushed tomatoes, bruschetta seasoning, and broth.

4. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.

5. Remove from heat and set aside.

   DIRECTIONS -Stuffed Pasta Shells

   Preheat oven to 375°F (190°C).

1. Cook pasta shells according to package directions until al dente. Drain and set aside.

2. In a skillet, add chopped spinach and roasted garlic aioli. Cook 2–3 minutes, just until spinach wilts. Remove from heat and let cool slightly.

3. In a large bowl, combine ricotta, mozzarella, Parmesan, egg, Italian Rustico seasoning, and cooled spinach. Mix until well combined.

4. Spread 3/4 cup of the beef marinara sauce evenly over the bottom of an 8×8 baking dish or pie plate.

5. Stuff each pasta shell generously with the ricotta mixture and arrange over the sauce.

6. Spoon the remaining beef marinara sauce evenly over the shells.

7. Cover tightly with foil and bake for 25 minutes.

8. Remove foil and bake an additional 10–15 minutes, until bubbly and lightly browned on top.

Enjoy!

Serving Suggestion

Serve hot with a crisp green salad or roasted vegetables for a balanced, satisfying meal.

Make-Ahead & Storage Tips

• Assemble up to 24 hours in advance and refrigerate before baking

• Freeze unbaked shells for up to 2 months

• Reheat covered at 350°F until warmed through