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Stuffed Jumbo Shells (Conchiglioni Ripieni)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 44 minutes

Servings: 1-3

Regions: 

Wine pairing: Red

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Ingredients

1 box (12 ounces)BARILLA Jumbo Shells
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
1 jarBARILLA Tomato & Basil Sauce


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.


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