1 pound ground beef
1/2 cup wilted spinach, fresh or frozen
1 can (24 ounces) marinara sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning, split
24 pieces jumbo pasta shells
24 ounces ricotta cheese
2 cups freshly shredded mozzarella cheese
1 egg, beaten
In a large pot over medium heat, add ground beef and cook, stirring and breaking apart with the back of a spoon, until lightly browned and releases fat. With a slotted spoon, remove meat from pan and set aside. Discard grease except for about 1 tablespoon..
Add meat and o marinara sauce. Stir to combine. Bring to a boil.
Add salt, pepper, and Italian seasoning.
Lower heat, cover, and simmer, stirring occasionally, for 20 to 25 minutes or until meat is cooked.
Meanwhile, in a pot of boiling water, cook jumbo shells about 1 minute shy of package directions. Drain, layer on a sheet pan, and allow to cool.
In a bowl, combine ricotta cheese, spinach, 1/2 cup of the mozzarella cheese, 1/2 tsp Italian seasoning , and egg.
Using a small scoop or tablespoon, stuff pasta shells with cheese mixture.
In a greased baking dish, add half of the meat sauce. and spread to cover the bottom of the pan.
Arrange stuffed shells open side up in a single layer. Cover with remaining sauce and sprinkle top with the remaining 1 1/2 cups mozzarella cheese.
Cover with foil and bake in a 400 F oven for about 30 minutes or until hot and bubbly and cheese is melted. Serve hot.
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