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, which is the key. Carbohydrates are essential for a balanced diet. To show you how you can incorporate carbohydrates into your diet in a delicious way with these stuffed pasta shells.
In addition to carbohydrates being an essential, this recipe is time efficient perfect for those busy nights. To help with the time efficiency, I used store bought marinara sauce and pre-cooked shredded beef, but this does not lack any flavor. The filling is still packed with flavor and nutrients. The spinach, mushrooms and beef provide the nutrients to this pasta dish, so enjoy making and eating the Shredded Beef- Spinach Stuffed Pasta Shells.
Start to finish: 40 minutes
two 12-ounce jumbo pasta shell packs
15-ounce Shredded Beef pack
1 bag spinach
2 garlic cloves, minced
1 small red onion, diced
One 15-ounce ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup grated parmesan cheese, grated
Ground black pepper
Two 8-ounce cremini mushrooms packages, diced
Preheat the oven to 375 F.
In a large pot, fill half way with water, bring to a boil. Once the water boiled, add a generous pinch of salt. Do not add salt before the boil before the salt can ruin your pot.
In a small bowl, add 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 onions are 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 pan. This will help prevent the shells from sticking to the sheet pan.
Once the shells are cooled, begin to stuff your shells with the shredded beef mixture. I used a small spoon to spoon the mixture into the pasta. This process takes a bit of time but be patient. You may put the mixture into a plastic food storage 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 pan 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 remove the aluminum foil and bake for another 10-12 minutes until the cheese browns and the marinara sauce bubbles.
Take the sheet pan out of the oven and garnish with parsley.