Ingredients
1 box (12 oz.) Barilla Jumbo Shells
1 pound ground beef
2 tablespoons extra virgin olive oil
1 bag (6 oz.) baby spinach, chopped
1 cup finely chopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 egg
1/4 cup freshly grated parmigiana cheese
1 jar Barilla tomato and basil sauce
1 cup shredded mozzarella cheese
Preparation
Preheat oven to 350. Cook jumbo shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water. Cook ground beef in a large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally. Drain grease. Add oil, spinach, onion, garlic, reserved pasta water; continue cooking 10 minutes, stirring occasionally. Remove from heat. Add seasonings and blend well. Let mixture cool. Stir in egg and parmigiana cheese. Pour 1 cup of the tomato and basil sauce into a 13x9 inch baking dish. Fill jumbo shells with meat mixture; place in dish. Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil. Bake for 30 minutes or until thoroughly heated.
