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Italian Pasta Stuffing

Date added: March 6, 2008

Make a big batch and stuff into shells, manicotti, even lasagna. Great time saver for all you moms...

When I stayed at home on maternity leave with my daughter, the Food Network was my friend. While I was breastfeeding, napping– it didn't matter, it was my white noise. Paula Deen is one of my favorites on that channel because she made everything extra rich and tasty. At the time, I only had very little experience in cooking anything Italian (does pasta sauce in a can count?), but this recipe was real easy for me to execute correctly and deliciously. Over time, I developed my own version of this Italian Pasta Stuffing. Let me tell you, make a big batch of this and all neighbors will come knocking (at least mine did). And if its just you +1, pack it up because this freezes really well, too.

  • Servings: 10 change
  • Calories per serving: 735
  • Prep time: 60
  • Cook time: 60

Ingredients

  • 2 packages frozen spinach chopped
  • 3 pound lean ground beef
  • 8 ounces cream cheese softened
  • 8 ounces mascarpone cheese
  • 8 ounces ricotta cheese
  • 3 cup onions chopped
  • 8 ounces cheddar cheese shredded, or any cheese you like
  • to taste salt
  • to taste black pepper
  • 2 tsp italian seasoning
  • 2 eggs
  • 1 pound jumbo dry pasta shells
  • 2 cans italian style canned diced tomatoes

Recipe Method

Preheat the oven to 350 degrees F.

1- 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.

2- In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach.

3- Stir in the cream cheese until blended with the meat and spinach. Wait until the cream cheese is melted before adding the ricotta. Repeat step for the mascarpone cheese.

4- Saute 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 1 day in advance and refrigerated until ready to use.

5- Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch.

6- 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 1 hour. Serve.

Nutritional Facts

Per serving% Daily Value*
Calories 73537%
Fat 35g53%
Cholesterol 203mg68%
Sodium 1,000mg 42%
Carbohydrates 52g37%

More facts...

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