3 packages frozen, chopped spinach
3 pounds ground round
1 (8-ounce) packages cream cheese, softened
1 (8-ounce_ Ricotta Cheese
1 (16-ounce) grated Mozzarella cheese
2 large onions, chopped
Grated Parmesan
Salt and pepper
2 jumbo eggs
1 (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)
Directions
Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese, Ricotta and half the Mozzarella until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use.
Preheat the oven to 350 degrees F.
Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce and remaining mozzarella cheese. Cover with foil and bake for approximately 1 hour. Serve.
Northern Italian stuffed shells
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- The Man, The Myth, The Legend
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Northern Italian stuffed shells
Mike Wolfman
--To err is human; to really screw up requires root
--To err is human; to really screw up requires root
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Re: Northern Itailan stuffed shells
Best wishes,
Hans
Hans
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Re: Northern Itailan stuffed shells
Mike, this recipe sounds great, and I think it's going on this weekend's menu at Chez Samantha. But is there a specific reason why you sauté the onions separately, and not while you're browning the ground round?
Samantha
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Re: Northern Itailan stuffed shells
I guess you can but its easier to do them separately. You won't under/over cook anything. I always use the same pan I cooked the beef in for the onions, without cleaning it.Samantha wrote:Mike, this recipe sounds great, and I think it's going on this weekend's menu at Chez Samantha. But is there a specific reason why you sauté the onions separately, and not while you're browning the ground round?
Mike Wolfman
--To err is human; to really screw up requires root
--To err is human; to really screw up requires root
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Re: Northern Itailan stuffed shells
Is "Itailan" related to Italian in some way?
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Re: Northern Itailan stuffed shells
My shells have tails don't yours? Google "Itailan" and you'll find similarly inviting recipesGeoffW wrote:Is "Itailan" related to Italian in some way?
The combination of ricotta, cream cheese and spinach make this a shell-in
♫...Take a sad song and make it better . . .♫ |
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Re: Northern Itailan stuffed shells
"My Latin is not up to scratch."GeoffW wrote:Is "Itailan" related to Italian in some way?
He who plants a seed, plants life.
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Re: Northern Itailan stuffed shells
But do deep sea divers with chicken pox come up to scratch?
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Re: Northern Itailan stuffed shells
Mike, thanks for this. How did I manage to survive this long without finding out about pasta shells? (Trots off to local grocery store ....)mwolfman wrote:... pasta shells...
He who plants a seed, plants life.
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Re: Northern Itailan stuffed shells
They're too busy bendingGeoffW wrote:But do deep sea divers with chicken pox come up to scratch?
♫...Take a sad song and make it better . . .♫ |
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Re: Northern Itailan stuffed shells
( though it did make me laugh!)Hey Jude wrote:They're too busy bendingGeoffW wrote:But do deep sea divers with chicken pox come up to scratch?
Love...
KT Wolfman
KT Wolfman
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