Northern Italian Pasta Shell Stuffing Recipes

NORTHERN ITALIAN PASTA SHELL STUFFING

Steps:

• Preheat the oven to 350ºF.
• Place frozen spinach in strainer and run under hot water until thawed.
• Squeeze all the water out and place in large bowl.
• In large sauté pan,add in 1/2 olive oil, sauté onions & mushrooms, for at least 5 minutes or until tender.
• Add garlic and sauté for another minute.
• Remove from sauté pan and add ground round,oregano, Italian seasoning and 1 bay leaf, until browned.
• Drain meat and place in the same bowl with spinach.
• Stir in the cream cheese, onion mixture, meat and spinach until well combined.
• Add grated cheese, salt and pepper, to taste, and combine.
• Let mxiture cool and then add eggs; the filling can be made up to 1 day in advance and refrigerated until ready to use.
• Cook pasta shells, according to pkg directions.
• Drain and cool to the touch.
• Stuff the shells with the meat mixture.
• Place shells in large baking pan and cover with the tomato sauce.
• Cover with foil and bake for approximately 1 hour.
• Use some more more of the Parmiagiano-Reggiano and sprinkle over the top; place in oven again and cook for 1-3 minutes longer.
• Serve with a nice glass of red wine and a tossed green salad!