UA Recipe Collection

Northern Italian Pasta Shell Stuffing


10 Servings
SourceJulie Whitt, Main Library (2008)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes


pkgs. frozen spinach, chopped
3 lb
ground round
16 oz
cream cheese, softened
large onions, chopped (large! )
Parmesan cheese, grated
Salt and pepper
1 lb
pkg. jumbo pasta shells
2 c
tomato sauce (homemade or store-bought)


Place frozen spinach in a strainer and run under hot water until thawed. Squeeze out all of the water and place in a large bowl. In a large sauté 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. Sauté the onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add Parmesan, salt and pepper; combine. Let mixture cool, then add eggs. This filling can be make up to 1 day in advance and refrigerated until ready to use.

Preheat oven to 350º. 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.