Ingredients:

  • 12 oz Jumbo Pasta Shells
  • 2 tbsp Kosher salt
  • 1 lb Lean Ground Beef (90/10)
  • 2 cloves Garlic, minced
  • 5 oz Fresh baby spinach
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Freshly cracked black pepper
  • 15 oz Part-skim Ricotta cheese
  • 1 cup Shredded low-moisture Mozzarella
  • 1/2 cup Freshly grated Parmesan cheese
  • 1 Large egg, lightly beaten
  • 2 tbsp Fresh parsley, minced
  • 24 oz Marinara sauce
  • 1/2 tsp Red pepper flakes

Instructions:

  1. Bring a large pot of water to a boil with 2 tablespoons of Kosher salt. Cook the 12 oz jumbo shells in water with 2 tbsp salt for 2 minutes less than the package directions.
  2. Sizzle the 1 lb ground beef in a large skillet over medium high heat until no longer pink and slightly browned.
  3. Toss in the 2 cloves minced garlic and 1/2 tsp red pepper flakes, cooking for 1 minute until the garlic fragrance hits you.
  4. Stir the 5 oz baby spinach into the hot beef. The residual heat is enough to wilt it without overcooking.
  5. In a medium bowl, combine 15 oz ricotta, 1/2 cup mozzarella, 1/2 cup parmesan, 1 egg, 1/2 tsp nutmeg, 1/2 tsp pepper, and 2 tbsp parsley.
  6. Fold the beef and spinach mixture into the cheese bowl until the colors are marbled and uniform.
  7. Spread 1 cup of the 24 oz marinara sauce on the bottom of a 9x13 baking dish.
  8. Spoon about 2 tablespoons of filling into each shell and place them open side up in the dish until the pan is tightly packed.
  9. Pour the remaining sauce over the shells and sprinkle with the remaining 1/2 cup mozzarella. Cover tightly with foil.
  10. Bake at 375°F (190°C) for 20 minutes, then uncover and bake another 10-15 minutes until the cheese is golden and bubbling.