Northern Italian Stuffed Pasta Shells

Difficulty: EASY
Servings: 12
Nutrition Information
Calories: 590
Protein 52g; Carbohydrates 50g; Fiber 5g
Fat: Sat 10g; Polyunsaturated 0.2g; Monosaturated 2g

About This Recipe

---

Loaded with flavor, age-defying lycopene, and antioxidant-rich herbs, this dish is a favorite of young and old alike.  Note from the nutritional information that these shells are almost a perfect 40/40/20 split between Protein, Carbs and Fat. The recipe makes two (9x13) baking pans, each with 6 generous servings. Filled unbaked shells can be frozen for up to a month. I always make two pans and freeze one for a later date if not entertaining a crowd.

Ingredients

---

• 2 Tablespoons Extra Virgin Olive Oil
• 3 (10 oz.) Packages Frozen Chopped Spinach (thawed, and squeezed dry)
• 3 Pounds Ground Round (the leanest you can find)
• 1 (8 oz.) Package LIGHT Cream Cheese (Neufchatel)
• 1 (24 oz.) Carton Lowfat Cottage Cheese
• 2 Large Onions Diced
• 4 Large Garlic Cloves (finely minced or pressed)
• 3 teaspoons Italian Seasoning
• 2 teaspoons Ground Nutmeg
• 1/2 teaspoon Ground Cloves
• Salt and Fresh Ground Pepper to taste
• 2 (5 oz.) Packages Shredded Parmesan Cheese (or 10 oz. of Grated Parmesan Cheese)
• 3 Large Eggs
• 1-1/2 (12 oz.) Packages Jumbo Pasta Shells
• 6 Cups of Your Favorite Bottled Meatless Tomato Pasta Sauce (I like Classico, Tomato Basil--see Amazon link below)

Directions

---

1. In a dutch oven set over medium heat, saute onions and garlic in the EVOO until translucent. Remove to a bowl and set aside.
   
2. In the same pan, brown the ground round, breaking it up with a fork. Drain off any fat. Reduce heat to medium-low.
   
3. To the beef, add the spices, salt and pepper to taste, and mix thoroughly.
   
4. Next add the onions and garlic, cottage cheese, cream cheese, and 5 ounces (half) of the Parmesan cheese. Stir over medium-low heat until the cheeses are melted and the mixture is nice and creamy.
   
5. Add the thawed and drained spinach and mix until thoroughly incorporated.  Taste and adjust seasonings as desired.
   
6. Cool slightly, add the eggs, and mix well.
   
7. Cook pasta shells according to package directions until al dente. Drain and cool slightly.
   
8. Thoroughly spray TWO 9x13 baking dishes with nonstick cooking spray.
   
9. Preheat oven to 350 degrees F.
   
10. Evenly coat the bottom of each baking dish with 1.5 Cups (3 cups total) of the Pasta Sauce.
    
11. Stuff shells with the filling mixture and place half the shells into each pan, open side up.
    
12. Drizzle remaining pasta sauce over the shells and sprinkle remaining Parmesan cheese over both pans of shells.
    
13. Bake shells (covered with foil that has been sprayed with cooking spray) for 1 hour.

Northern Italian Spaghetti Sauce with Meat

 

About this Recipe

---

This recipe comes from a good friend Rosemary Andreozzi Schwenk, who's ancestors hail from Lucca.  This sauce, with a hint of cinnamon, nutmeg, and allspice is typical of the region.  Rosemary's original recipe used garlic salt (which some say is necessary for good sauce).  In this version, I use fresh garlic instead and add mushrooms which are a natural aromatase inhibitor.

Health Benefits of This Recipe

---

Cooked tomato products (spaghetti sauce, pizza sauce, tomato paste, tomato sauce, ketchup, etc.) contain high-concentrations of the antioxidant Lycopene.  Lycopene, perhaps best known for it's cancer preventative properties in prostate cancer, also helps neutralize free radicals in heart disease, helps break down LDL cholesterol, improves the health of the skin, helps reduce cancer, and even helps reduce the symptoms of age-related macular degeneration.  For more information on the benefits of Lycopene, click here.

Ingredients

---

• 4 lbs. lean ground beef
• 1/4 C. Extra Virgin Olive Oil
• 6 cloves garlic (peeled and pressed or minced)
• 1 bunch Italian or Curly Parsley (minced)

• 3 med. Onions
• 2 Organic Carrots
• 3 Ribs of celery
• 2 26-oz cartons Chicken Stock (divided)

• 1-2 Tablespoons Salt (depending on taste)
• 2 teaspoons Black Pepper (or more to taste)
• 1 teaspoon Nutmeg
• 3/4 teaspoon Allspice
• 1 teaspoon Cinnamon

• 1 15-oz can Tomato Sauce
• 2 12-oz cans Tomato Paste
• 2 7-oz cans Button Mushrooms (stems and pieces are fine)

Directions

---

1. Working in a large non-reactive roasting pan (with cover), brown the ground beef with the garlic and parsley on stove top in 1/4 C. olive oil.
   
2. Working in 2 or 3 batches, puree the onions, carrots, and celery in a food processor with 1/2 of one carton of chicken stock.
   
3. Add the pureed vegetable mixture to the browned meat and stir to thoroughly combine.  Cover the roaster and bake in a 425 degree oven for 15 minutes.
   
4. Remove the roaster from the oven and add the salt, pepper, nutmeg, allspice, cinnamon, and the remaining half of the first carton of chicken stock.  Stir until thoroughly incorporated and return the covered roaster to the oven for another 15 minutes.
   
5. Remove the roaster from the oven and add the tomato sauce, tomato paste, and remaining carton of chicken stock.  Thoroughly stir to combine.  Add the mushrooms (juice and all) and stir again.  
   
6. Lower oven temperature to 350 degrees and roast again in the covered roaster for 1-1/2 to 2 hours WITHOUT STIRRING.  Use care to NOT scrape any burned sauce that has splashed on the sides of the roaster, as it will make the sauce bitter. Taste and adjust seasonings as desired.