Jumbo Stuffed Shells

I'm going to jump the gun and go ahead and paste the recipe before I make it (got everything ready to go).

I acutally got the basic recipe on the back of the Barilla box, but made several adaptions and it came out hella better.  

Tonight I got hot Italian sausage for the meat.  I will post how it turned out.

And prep time is actually a little longer, but worth the time, tasty dish in the end.

Stuffed Jumbo Shells

Prep time: 20 min  Cook time: 44 min

Ingredients

1 box Barilla Jumbo Shells

1 lb ground beef (or Italian sausage)

2 tbsp extra virgin olive oil

1 bag (6 oz) baby spinach, chopped

1 cup finely chopped onion

1 clove garlic, minced

1 teaspoon salt

¼ tsp freshly ground black pepper

1/8 teaspoon ground nutmeg

1 egg

¼ cup freshly grated Parmigiano cheese

1 jar Tomato and Basil sauce

1 1/2 cup shredded mozzarella cheese

1 lb Ricotta cheese

Directions

Preheat oven to 350°F.

Cook jumbo shells according to package directions, drain.

Cook ground beef in a large skillet over medium high heat 4 minutes or until no longer pink, stirring occasionally.  Drain grease.

Add oil, spinach, onion, garlic, continue cooking for 10 minutes, stirring occasionally.  Remove from heat.

Add seasonings and blend well.  Let mixture cool.

Stir in egg and Parmigiano cheese and Ricotta cheese.

Pour 1 cup of sauce into bottom of 13”x9” baking dish.

Fill jumbo shells with meat and cheese mixture.  Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil.

Bake for 30 min or until thoroughly heated.

I also got some bread and a great jar of bruchetta topping.  Also fresh mozzarella pearls.  Bake on a cookie sheet until golden brown. 

I use Gia Russa brand, I think it tastes the best.  I use the tomato Bruchetta topping and the Tomato Basil Sauce for the shells.

*The hot Italian sausage was great.  Really added nice flavor.  The ricotta tones down the spice for those worried it is too spicy!