Wednesday, August 6, 2014

Stuffed pasta shells with Meat Filling!

My mom and mother in law made ravioli all the time with homemade pasta.  I take a short cut most times and use large pasta shells.  It's almost as good as making homemade ravioli (almost).  There is nothing like homemade pasta but this is a very good substitute. You must try it!! Your family will like the change.  

Happy Cooking from my kitchen to yours!

If making the day before I double wrap and when I put it in oven I remove the Cling wrap before baking.

1 1/2 lb ground beef, pork and veal(meatloaf mix) or any other combination
1 tsp. salt
pinch of pepper
1 small onion grated
 1 clove garlic minced optional
2 tablespoons canola or olive oil
1 egg beaten
1 pkg. 10 oz. chopped spinach(drained well)
1/2 c. breadcrumbs
2/3 c. grated cheese(Romano, Pecorino Romano)

Cook meat mixture with finely chopped or grated onion, salt and pepper and minced garlic in oil until lightly browned. Breaking up with spoon while it cooks into small pieces. While meat is cooking in a separate pot bring 1 pkg. chopped spinach to a boil separating while cooking..Take off burner and drain thoroughly..

After draining spinach add to meat mixture and stir until spinach is blended thorough..

Take off heat and add beaten egg, breadcrumbs and grated cheese(don't skimp on cheese) making sure to coat all of meat.

Place in bowl and let cool.  After cooling cover tightly and refrigerate until ready to use.  You can make mixture several days in advance.  Cook shells according to package directions fill and cover with red sauce and bake at 350 degrees for approximately 30 to 45 minutes depending on your oven.



*All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2012, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Post a Comment