Shredded Beef-Spinach Stuffed Pasta Shells
Pasta should not be avoided because you want to lose weight. Instead make pasta fit into your diet. The key is to eat pasta in moderation.
For this recipe, I ate two pasta shells with a fresh side salad, I did not gain weight at all because I ate my portion size. Also, this recipe is for those busy nights, which is the reason I used store bought marinara sauce and pre-cooked shredded beef, but this does not lack any flavor.
2 Jumbo Pasta Shell Packs
1 Pack Shredded Beef
1 bag spinach
2 Garlic Cloves
1 Small red Onion
1 15oz. Ricotta Cheese
2 Cups Shredded mozzarella cheese
1/2 Cup grated Parmesan cheese
Ground black pepper
2 Packs of crimini mushrooms
Preheat the oven to 375F.
In a large pot, fill half way with water, add a generous pinch of salt and bring to a boil.
In a small bowl dice onion and garlic, set aside. In another small bowl add diced mushrooms, set aside too.
Over medium-high heat, add 2 tablespoon Olive Oil, kosher salt, pepper, diced onions and minced garlic. Cook onion and garlic until the onion translucent. Stir occasionally to ensure you do not burn the garlic.
Add mushroom, stir together. Cook mushrooms for 2 minutes. Add spinach and let the spinach wilt. This takes about 2 minutes. Season with more salt and pepper, if needed. Set side.
The water should be boiled, add the pasta shells and cook according to the box.
In a large bowl, add ricotta, shredded mozzarella, grated parmesan cheese and egg. Mix together. Add the precooked shredded beef and spinach mixture into ricotta mixture, Mix together again. Season with salt and pepper, if needed.
Drain the pasta shells and place the shells into a single layer on a baking sheet, let the shells cool.
In a rimmed baking sheet, spoon in 1/2 cup of marinara sauce to the bottom of the sheet. This will help prevent the shells from sticking to the sheet.
Once the shells are cooled, begin to stuff your shells with the shredded beef mixture. I used a small spoon to spoon in the mixture into the pasta. This process takes a bit of time but be patient. You may put the mixture onto a Ziploc bag and pip the mixture into the shell, but I found the spoon method easier.
Repeat the stuffing process until all the shells are filled or until you are out of shredded beef mixture.
Place all stuffed shells in a single layer on the sheet you poured the marinara sauce. Pour another 1-2 cups of marinara sauce over the stuffed pasta and Sprinkle one cup of shredded mozzarella cheese over the top.
Cover the baking sheet with aluminum foil and place in the oven. Bake for 25 minutes. Then take off the aluminum foil and bake for another 10-12 minutes until the cheese browns and the marinara sauce bubbles.
Take the sheet out of the oven and garnish with parsley.
All Photos by me.