You know those recipes they have on back of soup labels or pasta boxes? I always used to toss them out, never thinking twice about actually using it. I don’t know why I did that. After all these recipes were made by professional recipe makers in big food industries. So why not try it?
Serving Size: 6-8
- 1 box (12 ounces) Barilla Jumbo Shells
- 1 lb ground beef
- 2 tbsp extra virgin olive oil
- 1 bag (6 oz) baby spinach, chopped
- 2 tbsp onion powder
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
- 1 egg, scrambled
- 1/4 cup parmesan cheese
- 1 jar Barilla Tomato & Basil Sauce
- 1 cup shredded mozzarella cheese
- 3 tsp fresh oregano, chopped
- handful of fresh basil, chopped
Preheat oven to 350 degrees F.
Cook Jumbo Shells according to package directions. Drain and reserve 1/3 cup of the pasta cooking water.
Cook ground beef in a large skillet over medium-high heat until the meat is no longer pink. Stir occasionally. Drain grease.
Add oil, spinach, onion powder, garlic, and reserved pasta water. Continue cooking for 10 min. Stir occasionally. Remove from heat.
Add salt, pepper, and nutmeg.Let mixture cool for 5 minutes.
Stir in egg and parmesan cheese.
Pour 1 cup of Tomato & Basil sauce into 13×9 inch baking dish. Sprinkle fresh basil and oregano on top.
Place jumbo shells in dish and fill shells with meat mixture. Pour remaining sauce over shells; sprinkle mozarella cheese on top.
Bake for 30 minutes.