Home My Profile Contact Us Careers FAQ Site Map Foodservice Academia Barilla Online Store Barilla (Italy)
About Barilla
Recipes and Cooking
Stuffed Jumbo Shells
Conchiglioni Ripieni con Formaggio

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 44 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

zoom



Ingredients

1 box BARILLA Jumbo Shells
1 jar BARILLA Tomato & Basil Sauce
1 poundground beef
2 tablespoonsextra virgin olive oil
1 bag (6 ounces)baby spinach, chopped
1 cupfinely chopped onion
1 clovegarlic, minced
1 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
1/8 teaspoonground nutmeg
1egg
1/4 cupfreshly grated Parmigiano cheese


PREHEAT oven to 350 F.
COOK Shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water.
COOK ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease.
ADD oil, spinach, onion, garlic, reserved pasta water; continue cooking 10 minutes, stirring occasionally. Remove from heat.
ADD seasonings and blend well. Let mixture cool.
STIR in egg and Parmigiano cheese.
POUR 1 cup of the Tomato and Basil Sauce into a 13x9 inch baking dish.
FILL Shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.
BAKE for 30 minutes or until thoroughly heated.



Substitute Italian sausage for ground beef.


About Barilla | Our Products | Lifestyle and Entertaining | Pasta Meal Nutrition | Newsroom

Italian Pasta Recipes | E- Newsletter | Terms & Conditions | Privacy Policy

Academia Barilla

Copyright 2009 © 2009 Barilla