Stuffed Shells Two Ways With Tomato Rose Sauce - cooking recipe

Ingredients

1/2 lb jumbo pasta shells, cooked (about 36 shells)
Ricotta Filling
1 cup ricotta cheese
1 egg
2 tablespoons parmesan cheese
Meat and Spinach Filling
1 lb ground beef
2 cups baby spinach leaves, finely chopped
2 tablespoons extra virgin olive oil
1/4 cup carrot, finely chopped (1/2 of a carrot)
1/4 cup celery, finely chopped (1/2 stalk of celery)
2 tablespoons finely chopped fresh Italian parsley
4 tablespoons onions, finely chopped (1/2 of a small onion)
1 garlic clove, finely chopped
1/2 cup shredded mozzarella cheese
salt and pepper
Rose Tomato Sauce
2 -3 cups marinara spaghetti sauce
1/4 cup cream
2 -3 tablespoons red wine (optional)
2 tablespoons grated parmesan cheese, for topping

Preparation

Make the Ricotta Filling: In a bowl, whisk together the cheeses and the egg until well combined. Set aside.
Heat the olive oil in a medium skillet over medium to medium-high heat. Saute the onion, garlic, carrot, celery and parsley for 2-3 minutes.
Stir in the ground beef and cook, stirring occasionally, until meat is cooked through (about 7-8 minutes).
Add the chopped spinach to meat and cook for an additional minute (you can reserve about 4 tablespoons of spinach for the topping).
Remove from heat and add the shredded cheese; season to taste with salt and pepper.
Make the Rose Sauce: Stir together the marinara sauce with the cream and red wine.
Spread about 1 cup of the rose sauce evenly in the bottom of a 13x9-inch baking dish.
Use a teaspoon to fill half the pasta shells with the Ricotta Filling; fill the remaining pasta shells with the Meat and Spinach Filling.
Arrange filled shells in a single layer in the prepared baking dish.
Pour rose sauce over the pasta shells and top with grated Parmesan cheese (and the reserved spinach, if desired).
Cover with aluminum foil and bake in a 350 degree F oven for 35 minutes.