Ingredients:

  • 12 oz Jumbo Pasta Shells
  • 1 tbsp Kosher salt
  • 1 lb Lean Ground Beef (90/10)
  • 1 tbsp Olive oil
  • 1 small Yellow onion, finely minced
  • 3 cloves Garlic, grated
  • 28 oz Crushed tomatoes
  • 1 tsp Dried oregano
  • 15 oz Whole milk ricotta cheese, drained
  • 2 cups Shredded mozzarella, divided
  • 0.5 cup Freshly grated Parmesan cheese
  • 10 oz Frozen spinach, thawed and squeezed dry
  • 1 large Egg, lightly beaten
  • 0.5 tsp Ground nutmeg
  • Salt and black pepper to taste

Instructions:

  1. Boil a large pot of heavily salted water. Cook the jumbo shells for 2 minutes less than the package instructions until pliable but firm.
  2. Drain and immediately rinse shells briefly (5 seconds) with cold water to stop cooking. Lay them flat on a parchment-lined baking sheet to prevent sticking.
  3. In a large skillet, brown the ground beef in olive oil until a dark crust forms. Add minced onions and garlic, sautéing until translucent.
  4. Stir in crushed tomatoes and oregano. Simmer the sauce on low for 10 minutes. Season with salt and pepper.
  5. In a medium bowl, combine the drained ricotta, 1 cup of mozzarella, Parmesan, squeezed-dry spinach, egg, and nutmeg. Mix until well combined.
  6. Transfer the cheese mixture to a large piping bag or zip-top bag with the corner cut off. Pipe the filling into each cooked shell.
  7. Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in the dish.
  8. Top with remaining meat sauce and the remaining 1 cup of mozzarella cheese.
  9. Bake at 350°F (180°C) for 35-45 minutes until the cheese is bubbly and slightly browned.