Ingredients

The following ingredients have 5 Servings
  • 16 jumbo pasta shells (about 6 oz)
  • 1 tablespoon extra virgin olive oil*
  • 8 ounces lean ground beef
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 cup fresh baby spinach
  • 1 1/3 cups ricotta cheese
  • 1/2 cup chopped jarred roasted red peppers
  • 1 egg white
  • 3 tablespoons chopped fresh parsley, divided
  • 5 tablespoons shredded mozzarella cheese, divided

Instruction

  • Bring a large pot of water to a boil. Salt generously, then add the pasta and cook according to the package directions. Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water. Drain.
  • Meanwhile, heat the olive oil in a large oven-proof skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Reduce the heat to medium and add the crushed tomatoes and tomato paste, as well as 1 cup of the reserved pasta water. Season with salt and pepper, and allow the sauce to simmer for 5 minutes. If the sauce thickens up too much, add more of the cooking water. Stir in the spinach and cook just until wilted.
  • While the sauce is simmering, combine the ricotta, roasted red peppers, egg white, 2 tablespoons of the parsley and 3 tablespoons of the mozzarella in a bowl. Scoop about 1 tablespoon of the filling into each of the cooked shells.** Arrange the shells in the skillet with the sauce, open side up. Sprinkle the remaining 2 tablespoons of mozzarella over the top.
  • Turn the oven on to broil, and place the skillet in the oven under the broiler until the cheese is browned and bubbly, 5-10 minutes***. (Watch this carefully, as each oven is very different.) Top with the remaining 1 tablespoon of parsley and serve.