Northern Italian Pasta Shell Stuffing
Recipe Courtesy of Barbara Plutoni
Based on 21 Reviews
Cook Time: 1 hour 25 min
Difficulty: Moderate
Ingredients Add to grocery list
3 packages frozen, chopped spinach
3 pounds ground round
2 (8-ounce) packages cream cheese, softened
2 large onions, chopped
Grated Parmesan
Salt and pepper
2 jumbo eggs
1 (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)
Directions
Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use.
Preheat the oven to 350 degrees F.
Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. Serve.
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Reader Comments:
A few months ago i bought the set of Paula deen pans [[red]] i liked them so well especially the padded handles, i bought both my daughters a set for Xmas, an they love them,my best friend has a birthday coming up an i will also buy her a set as a b/d gift,I watch your cooking show everyday,an have made several of your recipes,also congrats to Bobby on his new show, Sincerely Lorraine-Boisclair
By Lorraine-Boisclair on January 09, 2012
instead of using frozen spinich try replacing with fresh spinich. I use 1 bag of fresh spinich for a halved receipe. Just before the onions are done I throw in the chopped fresh spinich and cook down.
By Kevin on December 20, 2011
Excellant! Takes a while to make but well worth it. My family loves this dish.
By Stacy on November 26, 2011
I have been making this recipe for some time and my family just loves it and keeps asking for more. Thank you Paula Deen for a great recipe!
By Lillian Alexander on September 22, 2011
I love love Northern Italian Pasta Shell Stuffing. This recipe is great for people do not like spinach. My Husband loves this recipe. I also used manicotti that was also great.
By Darline on September 05, 2011
This is a great recipe. For those of you who dont like leftovers try reducing this recipe by half, this makes engough food for about 8-10 people. I used 1/2 ground beef, and 1/2 mild Italian sausage!! I have made this several times and it gets rave reviews.!!
By M. Keating on July 11, 2011
This was DELICIOUS. The stuffing was creamy and was so much better than I could have imagined. I had my doubts while I was preparing it, but in the end it all came together. It is an impressive dish. Also, note that the boxes of shells sold are almost always 12 ozs not a lb. I made a half recipe of the stuffing with only one box of spinach instead of 1 and 1/2 and it was PERFECT. It made about 30 shells in a 9x13 pan. Each adult ate about 5-6 shells for dinner. However, I had leftovers for lunch and could only really eat 2. I hope that helps!
By tricia tacquard on May 23, 2011
DE-LI-CIOUS!!!!! Notice that the box of pasta is 12 ozs and not a pound. That is why you have WAY too much stuffing left over. I made half a recipe with only one box of spinach since I couldn't break one in half for the half recipe and it was really much better than I could have expected. It was nice and creamy tasting. I was in a pasta coma for the rest of the night. It made one 9x13 pan of about 30 shells-FYI. Each person had about 5-6 shells a piece. My 9 yr old daughter had 3 shells. I just want to help you figure out how much you will need.
By tricia tacquard on May 23, 2011
this is such a great recipe! so easy to make and absolutely delicious! my boyfriend raves about this dish, he says its just as good as anything in an upscale Italian restaurant
By Jillian on April 19, 2011
Love this recipe....Yummy cant even describe it...
By karla on February 16, 2011
This is a wonderful recipe. I make it when we have company because it feeds a lot of people. I have even put Sun Dried Alfredo sauce in place of the Tomato Sauce.
By Dana on January 03, 2011
By Anonymous on December 03, 2010
This is delicious! It does make a lot though, so I halved the recipe. I added fresh garlic to the meat mixture too. I also use the meat mixture to stuff bell peppers...Big hit!
By Anonymous on August 16, 2010
Delicious!!!
By Anonymous on August 05, 2010
I love pasta and this recipe does not dissapoint! Loved it:)
By Anonymous on July 14, 2010
I have made this recipe several times for family and friends. I have made a few substitutions with great results. I substitute half of the ground round with italian sausage. I also use canned spaghetti sauce or canned alfredo sauce for the tomatoe sauce. I have to admit that the alfredo sauce is my favorite! 5 stars!!!!!
By Anonymous on June 17, 2010
Im 17 and made this recipe on my own, and my whole family loved it! It makes ALOT, so if you're only serving a few, I would cut it in half. Besides that, simple and easy and delicious.
By Anonymous on May 09, 2010
Just made this recipe..cut it in half...this was the best shells ever..Familia loved it..It's a keeper
By eangelgod on January 10, 2010
This has become a family & friend favorite, when we go to our cottage I get calls ahead of time asking me to bring this dish.
By juliemst1 on June 17, 2009
My husband loved it. I thought it was very good, just needs a few more italian spices to it. We make stuffed shells using ricotta cheese & hamburger and it is good, but this is very good as well. I served it with garlic texas toast and lemonade. Very good.
By kellyb66 on March 30, 2009
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