Serving Size: 10 to 12 Servings
Preparation Time: 1 Hour and 45 Minutes
Ingredient List : The Supreb Lasagna Stuffed Shells
24 jumbo pasta shells
½ lb. of beef, lean and ground
½ lb. of Italian sausage, ground
Dash of salt and black pepper
2 cloves of garlic, minced
1 onion, chopped
1 ½ cups of spinach
8 oz. cans of tomato sauce
6 oz. can of tomato paste
14.5 oz. can of tomatoes, diced and undrained
2 teaspoons of Italian seasoning
1 cup of ricotta cheese
1 egg, large
2 cups of mozzarella cheese, shredded and evenly divided
½ cup of parmesan cheese, grated and evenly divided
Instructions : The Supreb Lasagna Stuffed Shells
Preheat the oven to 350°F.
In a large skillet, over medium-high heat, add the ground beef
and sausage and cook for 10 to 15 minutes or until browned.
Season this mixture with a dash of salt and black pepper.
Add the garlic and onions and stir to mix and cook for 2 to 3
Transfer the mixture to a food processor and pulse on high until
crumbled finely. Set aside.In the same skillet, add the tomato
sauce and tomato paste and stir well until evenly blended. Add
the tomatoes and Italian seasoning. Cover and allow it to
simmer for 20 to 30 minutes over low heat.
Fill a large pot with salted water and bring to a boil. Once
boiling, add the pasta shells and cook for 10 to 15 minutes or
until soft. Drain the noodles.
In a large bowl, add the ricotta cheese, egg, mozzarella cheese,
and ½ a cup of parmesan cheese and mix well.
Add the meat mixture and spinach to the tomato sauce mixture
and mix well.
Pour ½ of the tomato mixture to the cheese mixture and mix.
Spoon the reserved tomato sauce in a large baking dish.
Stuff each pasta shell with the ricotta cheese mixture, place in
the baking dish, and repeat with the remaining shells. Spoon
the remaining sauce over the top of the stuffed shells.
Sprinkle the remaining mozzarella cheese and parmesan cheese
Cover with aluminum foil and place in the oven to bake for 20
minutes. Remove the foil and bake for an additional 10
Remove from the oven and set aside to cool for 10 minutes