In this fourth episode of the meat sauce series, I show you how to make stuffed shells with spinach and meat sauce. The shells are stuffed with a delicious ricotta, Pecorino Romano, spinach, and mozzarella cheese filling. They are then baked with meat sauce on the top and bottom and covered with mozzarella cheese. I hope you enjoy these stuffed shells with meat sauce recipe!

USE THIS MEAT SAUCE    • Italian Meat Sauce with BEEF & PORK  

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INGREDIENTS:
34 cups meat sauce
1 box or bag of extra large pasta shells
CHEESE FILLING mix together until creamy
1 pound ricotta
1 pound mozzarella cheese shredded use half for filling and reserve half for topping
1/2 cup parsley minced
5 ounces baby spinach blanch and squeeze water out
1/2 cup Pecorino Romano cheese
2 large eggs beaten

INSTRUCTIONS:
1. In boiling salted water (2 tablespoons kosher salt per gallon water) add a drop of olive oil and cook pasta shells until very al dente. Stir frequently to avoid sticking.
2. Strain the shells and place on clean kitchen towels. Allow shells to cool before stuffing.
3. Mix cheese filling and place in a pastry or plastic bag. Cut off the tip of bag and squeeze the filling into each shell.
4. Lay a 1/2" thick layer of meat sauce into a large nonstick baking dish. Place all of the stuffed shells into the meat sauce lined baking dish.
5. Place a layer of sauce on top of the shells but do not completely cover the shells. Sprinkle the remaining half of mozzarella cheese on top of the shells.
6. Cover the stuffed shells with a layer of parchment paper then foil to avoid sticking or alternatively lightly oil the foil before placing on top. Bake the shells at 400f for 30 minutes, then removing covering and bake for 15 minutes more until bubbly and crispy. Enjoy!

NOTE: Serve with more meat sauce and grated Pecorino Romano or Parmigiano Reggiano.

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