Betty's Cheese & Spinach Stuffed Pasta Shells in Basil Tomato Sauce

Bettyskitchen's picture

Aug. 14, 2014

Betty demonstrates how to make Cheese Spinach Stuffed Pasta Shells in Basil Tomato Sauce. This is an Italian-style dish that makes a wonderful main course.


For pasta
Jumbo pasta shells 6 Ounce (I used a 12
Salt 1 Teaspoon (Boiled in salt water)
For tomato and meat sauce
Lean ground beef 1/2 Pound
Italian sausage 1/2 Pound
Onion 1 Medium , finely chopped
Garlic cloves 4 , mince
Canned crushed tomato 56 Ounce ((2) 28
Sweet basil 1/3 Cup (5.33 tbs) , finely chopped
Frozen chopped spinach 10 Ounce
For filling
Low fat ricotta cheese 2 Cup (32 tbs)
Mozzarella cheese 1/2 Cup (8 tbs) , finely shredded
Parmesan cheese 1/4 Cup (4 tbs) , finely shredded
Egg 1 , beaten
Other ingredient
Mozzarella cheese 1/2 Cup (8 tbs) , finely shredded
Parmesan cheese 1/4 Cup (4 tbs) , finely shredded



1. Cook spinach for 8 minutes or as per package instruction, drain and squeeze until fairly dried.



For Tomato and Meat Sauce:

2. Place a deep skillet over medium flame and brown ground beef and sausage for about 5 minutes, stirring constantly. Drain off any excess fat and discard.

3. Add onion and cook for 5 minutes or until clear. Add garlic and cook for another minute or until softened, stirring constantly.

4. Add crushed tomatoes. Return to a boil over medium heat and simmer, uncovered for 20 minutes.

5. Stir in basil and cook for 2 minutes, stirring occasionally.

For Pasta:

6. Meanwhile, in a large pot of boiling water add 1 teaspoon of salt, add pasta and cook for about 9 minutes or as per package instruction. Drain, rinse under cold water, and set aside.

For Filling:

7. In a large bowl, combine cooked spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Mix well.

8. Preheat oven to 350 degree F.



9. Into 13-inch by 9-inch by 2-inch baking dish, pour meat sauce (about 1 cup) and spread to cover the bottom.

10. Place 1 heaping tablespoon of filling mixture into each of the cooked shells and place in baking dish. Pour remaining meat and tomato sauce on top.

11. Sprinkle mozzarella cheese and Parmesan cheese evenly over top. Cover with aluminum foil.

12. Pop the baking dish in oven and bake for 25 minutes. Remove aluminum foil and cook for an additional 10 minutes or until top is browned and bubbly.

13. Remove from oven and let rest for 5 minutes.



14. Serve hot with salad and toasted Italian bread.

Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 465Calories from Fat 197

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 767 mg31.96%

Total Carbohydrates 39 g13%

Dietary Fiber 5 g20%

Sugars 2 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet