Sunday, June 3, 2007

Spinach Stuffed Shells

1 box Jumbo Shells
1 lb hamburger meat
1 (8 oz.) block cream cheese, softened
1 pkg. frozen chopped spinach, thawed and drained
Garlic salt, Italian seasoning and pepper to taste
1 jar spaghetti sauce
1 pkg shredded Italian blend cheese

Brown hamburger meat and season with garlic salt, Italian seasoning and pepper to taste. When meat is browned, drain and return to pan. Add cream cheese and stir until melted. Add spinach and stir until uniformly mixed. (Fresh spinach can also be used. Just heat in the meat mixture until wilted.)
Prepare Jumbo Shells according to box directions. Spoon a portion of meat mixture into each shell and place shells in a 9"x13" casserole dish. When completed, pour spaghetti sauce over the shells. Sprinkle with cheese (approx. 2 cups) Sprinkle Italian seasoning on top of cheese.
Bake at 350 for 30 minutes or until browned and bubbly.

Rachel Stacy


Traca said...

I found that it's much quicker, easier, and tastier to use a bag of fresh baby spinach rather than frozen. Just heat until wilted and thoroughly mixed!

This dish also freezes well.

Traca said...

I've made a few more changes for the sake of time.
Instead of stuffing shells, I just cook about 4 servings of Rotini (spirals) pasta and dump it in a 9X13 dish. I add the meat/spinach/cream cheese mixture, then the sauce, top with cheese and bake! Much faster than stuffing all those shells and lining them up in the pan!

Ginny also discovered that it's not good to use fat-free cream cheese - it gets too sticky! Reduced fat works OK, especially if you splash a little Marsala cooking wine into the mixture as you are melting the cream cheese. The cooking wine helps it to melt better and makes it super yummy!