Stuffed Shells with Meat and Spinach over Homemade Tomato Sauce and Melted Mozzarella
By The Gourmet Farm Girl
12 Barilla Jumbo Shells (or your favorite brand)
1/2 lb Italian sausage
1/4 lb ground beef
1-2 tablespoons extra virgin olive oil
1 cup spinach leaves
5-6 scallions (chopped)
2 cloves garlic (minced)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
1 egg beaten
1/2 cup fresh grated Parmesan cheese
8 ounces fresh Mozzarella cheese (sliced)
Tomato Sauce
1 quart cooked tomatoes ( I used my canned tomatoes form last years garden)
or 1 qt stewed tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons dried parsley
1 teaspoon granulated garlic
Splash of Cabernet to taste (optional)
In a deep skillet add all the above and bring to boil; cover with a tilted lid; reduce heat and simmer for 45-50 minutes while preparing meat and shells; stir often.
Preheat oven to 350 degrees
In a large pot of salted water boil shells according to package directions; drain, reserving some of the pasta water; set aside
In a large skillet over medium heat brown the sausage and ground beef 5-6 minutes; drain any grease.
Add the olive oil, scallions, garlic, salt, pepper and seasonings with 1-2 tablespoons of the reserved pasta water; reduce heat and cook for 12-15 minutes stirring occasionally.
Lower heat to simmer and stir in grated Parmesan cheese and egg; remove from heat and let cool
Place several spinach leaves inside each shell then stuff with meat mixture. Pour sauce into a greased 9×9 inch glass casserole; position shells on top of sauce; lay the sliced mozzarella cheese on top of each stuffed shell. Cover with aluminum foil and bake for 40-45 minutes; remove foil and bake for an additional 2-3 minutes till cheese is completely melted.
Serves 4
ENJOY!
