Recipes, Etc.

Bring a little of Italy into your home by trying this great recipe!

Northern Italian Pasta Shell Stuffing 3 packages frozen spinach, chopped 3 lbs. ground round 2 (8-oz) packages cream cheese, softened 2 large onions, chopped Parmesan cheese, grated 2 jumbo eggs 1 (1 lb) package jumbo pasta shells 2 cups tomato sauce, your own or ready-made

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 sauté pan, cook the ground round until browned. Drain well, reserving two 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. Sauté 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 one day in advance and refrigerated until ready to use.

Cook pasta in boiling, salted water until al dente, according to package directions. 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 hour. Serve.

Etc. — Takes a little while to prepare, but worth it! The jumbo shells come in 12 oz. boxes not 1 lb. I used 2 lbs. ground round (or a better hamburger), 2 boxes frozen spinach. If you would like to use fresh spinach, go ahead - just before onions are done, add the washed spinach and cook down.

The dish can be topped off with Mozzarella cheese. If you think that 2 cups of tomato sauce are not enough, add more. “Buon appetito – Delizioso”

Recent Headlines

© 2016 by The New Carlisle Gazette