1 author: FoodNetwork2006
2 directions: 'Place frozen spinach in a strainer and run under hot water until thawed. Squeeze
3 all of the water out and place in a large bowl. In a large sauté pan, cook the
4 ground round until browned. Drain meat, reserving 2 T. fat in the pan, and place
5 meat in the same bowl with the spinach. Stir in the cream cheese until blended
6 with the meat and spinach. Sauté the chopped onions in the reserved meat fat
7 until transparent. Transfer onions to the bowl with the other ingredients and
8 stir to combine. Add the grated cheese, salt, and pepper, to taste, and combine. Let
9 mixture cool and then add the eggs. The filling can be made up to 1 day in advance
10 and refrigerated until ready to use.
16 Cook pasta shells in boiling, salted water until al dente. Drain and cool to
17 the touch. Stuff the shells with the meat mixture (1 9x13” + 1 8x11”). Place
18 shells in a large baking pan and cover with tomato sauce. Cover with foil and
19 bake approximately 1 hour. Serve.'
27 name: Frozen, Chopped Spinach
41 name: (2 8 oz. pkgs.) cream cheese, softened
69 name: Eggs (or 3 Large)
76 name: Jumbo Pasta Shells
83 name: Tomato Sauce (your own or ready made)
86 name: Northern Italian Pasta Shell Stuffing