Upside Down Ravioli - cooking recipe

Ingredients
    8 ounces jumbo pasta shells
    1 lb lean ground beef
    2 tablespoons extra virgin olive oil
    1 (6 ounce) bag Baby Spinach, chopped
    1 cup onion, finely chopped
    1 garlic clove, minced
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground nutmeg
    1 egg
    1/4 cup freshly grated parmesan cheese
    1 (26 ounce) jar spaghetti sauce (Barilla Tomato & Basil Sauce works well)
Preparation
    Preheat oven to 350 degrees.
    Cook jumbo shells according to package directions, reserving 1/2 cup pasta water.
    While pasta is cooking, cook ground beef in large skillet over medium-high heat 4 minutes or until no longer pink, stirring occasionally.
    Drain grease.
    Stir in oil, spinach, onion and garlic; add some of the reserved pasta water until blended, adding more water as needed; continue cooking 10 minutes, stirring occasionally.
    Remove from heat; add seasonings and blend well.
    Let mixture cool.
    Stir in egg and Parmesan cheese.
    Pour 1 cup of tomato and basil sauce into 13x9-inch baking dish.
    Fill shells with meat mixture; place in dish.
    Pour remaining sauce over shells; cover with foil.
    Bake for 30 minutes or until thoroughly heated.

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