Northern Italian Pasta Shell Stuffing

Ingredients

3 packages frozen, chopped spinach

3 pounds ground round

2 (8-ounce) packages cream cheese, softened

2 large onions, chopped

Grated Parmesan

Salt and pepper

2 jumbo eggs

1 (1-pound) package jumbo pasta shells

2 cups tomato sauce (your own or ready-made)

Directions

·         Place frozen spinach in a strainer and run under hot water until thawed.

·         Squeeze all of the water out and place in a large bowl.

·          In a large saute pan, cook the ground round until browned.

·         Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach.

·         Stir in the cream cheese until blended with the meat and spinach.

·          Saute the chopped onions in the reserved meat fat until transparent.

·         Transfer onions to the bowl with the other ingredients and stir to combine.

·         Add grated cheese, salt, and pepper, to taste, and combine.

·         Let mixture cool and then add the eggs.

·         The filling can be made up to 1 day in advance and refrigerated until ready to use.

 

Preheat the oven to 350 degrees F. 

·         Cook pasta shells in boiling, salted water until al dente.

·         Drain and cool to the touch.

·          Stuff the shells with the meat mixture.

·         Place shells in a large baking pan and cover with tomato sauce.

·          Cover with foil and bake for approximately 1 hour. Serve.