Florentine Beef and Cheese-stuffed Shells |
Although this recipe may seem a bit fussy, it makes two pans, so you can bake one for the kids right away and refrigerate the other to bake for your date night dinner. Makes 10 servings.
Prep time: 30 minutes
Cook time: 45 minutes
Ingredients
- 1 box (340 g) jumbo pasta shells (approx. 44 shells)
- 1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin
- 1 medium onion, finely chopped
- 2 to 3 large cloves garlic, minced
- 1 tsp (5 mL) dried Italian herb seasoning
- 1 pkg (454 g) light ricotta cheese
- 1 pkg (300 g) frozen chopped spinach, thawed, squeezed dry
- 1-½ cups (375 mL) part-skim shredded mozzarella cheese
- ½ tsp (2 mL) pepper
- 4 cups (1 L) fat and sodium-reduced pasta sauce
- ¼ cup (50 mL) grated light Parmesan-style cheese
Directions
1. 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).
2. Meanwhile, cookbeef, onion, garlic and Italian seasoning in large, deep frying pan over medium heat for 10 minutes, or until beef is thoroughly cooked and any liquid has evaporated. Remove from heat.
3. 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.
4. Spread 1-1/3 cups (325 mL) pasta sauce into each of 13 x 9-inch (3L) baking dish and 9-inch (23 cm) glass pie plate. Place 20 filled shells in baking dish, and 10 to 12 in pie plate.
5. 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).
6. Cover loosely with foil and bake in 350°F (180°C) oven for 30 minutes.
7. Uncover and bake for 5 minutes.
Nutrients per serving (made with extra lean ground sirloin): 420 calories, 27 g protein, 14 g fat, 6 g saturates, 47 g carbohydrates, 5 g fibre, 350 mg sodium. Good source of iron (24% DV) and excellent source of zinc (44% DV)
Recipe courtesy of the Beef Information Centr. For more recipes, visit www.beefinfo.org/
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JA | March 22, 2011 at 3:57 pm - §
Can these be frozen either before or after cooking? It seems like a great thing to have in the freezer to pull out (especially since the recipe makes so much!).
Stephanie Grant | March 23, 2011 at 7:18 pm - §
Excellent dinner. I split the recipe in 2 and froze one dish's worth. I did not manage to stuff 32 shells, more like 24. Very tasty!