Beef & Veggie Stuffed Shells

Believe it or not I really just started exploring my cooking genes over the last few years. I have always been able to fend for myself but in college the one dish that I was popular for was my stuffed shells. Back then I made them with lots and lots of cheese but in an effort to expand the flavor pallet and shrink the waist line I am adding beef and spinach - believe me you won't regret this change to my original recipe as they are super filling and really tasty.

Beef & Veggie Stuffed Shells: Serves 4-6

12oz Jumbo Shell Pasta
1lb 93% Ground Beef
1C Onion - Diced
1C Green Pepper - Diced
2tsp Butter
2 Garlic Cloves - Minced
8oz Fresh Spinach
1C Ricotta Cheese - Whole Milk
1C Mozzarella Cheese - Part Skim
1/4C Shredded Parmesan Cheese
1tsp Oregano
1tsp Onion Powder
1/2tsp Parsley
1 Bay Leaf
1TB Sugar
Salt & Pepper
45oz Tomato Sauce (3 Cans)
6oz Tomato Paste

First lets get our sauce started! For this recipe I am making a simple tomato sauce as there is meat in the shells I figured we didn't need meat in the sauce! In the bottom of a sauce pot melt 1tsp butter, then add 1/2 of the onion, green pepper with some salt & pepper and stir frequently until the veggies start to soften. Add the garlic and stir for 30-40 seconds then add the tomato sauce, tomato paste, 1/2tsp of oregano & 1/2tsp onion powder, parsley, sugar and the bay leaf and bring to a low simmer. Stir every few minutes while you prepare the shells.

While the sauce is simmering set a large pot of salted water to boil. Once boiling add pasta with 1TB of Olive Oil (this will prevent the noodles from sticking together which is very important once you drain them). Stir carefully and cook until Al Dente (cooked but still firm), you still want the noodles to have a little bit of a bite to them because you will still be baking them where they will finish cooking. Drain and set to the side to cool so you can handle them once the stuffing is ready.

Now that the sauce and noodles are started we can get moving on the stuffing. In a large saute pan melt remaining tsp of butter and saute remaining onions and peppers with some salt and pepper until the veggies start to soften, add garlic and cook for another 30-40 seconds then place in a large bowl. Add the beef to the pan and brown with salt & pepper and remaining oregano and onion powder, drain once browned and set to the side with the veggies. Now add the spinach to the pan with 1/2C of the water from the pasta pot, salt and pepper and cook until wilted. Thoroughly drain the spinach, making sure to get the majority of the liquid out of it (I placed in a strainer then pushed on it with a fork to release the liquid.)

In a large bowl mix the veggies, beef, and spinach together with the 3 cheeses and stir to incorporate. Taste and add salt and pepper as needed.

Now it is time to assemble! You are almost there I promise. Put 2 Large ladle fulls of sauce into the bottom of a 13x9 pan, then grab a shell and place approx 2TB of the stuffing mix into the shell. Place the shell into the pan and repeat the process until you have used all the shells and stuffing (mine made 26 shells). Now gently spoon sauce over the top of the shells and place in a 350° oven for approximately 40-45 minutes. It is done and ready when the sauce is bubbling on the edges. Remove from the oven and let cool for a moment, then serve and enjoy!

Tips:
1. If you have extra stuffing you can put it in the fridge and mix with cooked pasta and sauce when ready to serve. It won't be as pretty but it will sure be tasty. Very much like a baked ziti!
2. If you are cooking for 1-2 you can split the recipe into (2) 9x9 or 8x8 pans and freeze one of them. You prepare the meal all the way up to the point of putting it in the oven, instead of the oven you put it in the freezer. When you are ready to eat it thaw it out then put it in the oven, it may take an additional 15 minutes to cook.
3. As any other dish this is even better the second day so if you can stand it you can make it the day before, stick it in the fridge then bake the next day when you are ready to eat.

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WW: 2.5 Points Plus / shell @ 26 shells. (1 shell - 2 points, 2 shells - 5 points, 3 shells - 7, 4 shells - 10)