Spinach-Stuffed Shells

Name: Spinach-Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8-10 servings.
Cuisine: Cajun Dinner Recipes, Cajun Recipes
Ingredients: 1 pound ground beef; 1 large onion, chopped; 1 package (10 ounces) frozen chopped spinach, thawed and well drained; 1 cup 4% cottage cheese; 3/4 cup grated Parmesan cheese; 1 large carrot, grated; 1/2 teaspoon Creole or Cajun seasoning; 1/2 teaspoon seasoned salt; 1/4 teaspoon pepper; 36 jumbo pasta shells, cooked and drained; 1/4 cup butter, cubed; 3 tablespoons all-purpose flour; 2-1/4 cups whole milk; 1/2 teaspoon salt; 1/2 cup shredded mozzarella cheese

This tastes like a spinach and cheese quiche in a pasta shell. Grated carrot ads color to this creamy casserole.—Del Mason, Martensville, Saskatchewan

Ingredients

1 pound ground beef
1 large onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup 4% cottage cheese
3/4 cup grated Parmesan cheese
1 large carrot, grated
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
36 jumbo pasta shells, cooked and drained
1/4 cup butter, cubed
3 tablespoons all-purpose flour
2-1/4 cups whole milk
1/2 teaspoon salt
1/2 cup shredded mozzarella cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Remove from the heat. Stir in the spinach, cottage cheese, Parmesan cheese, carrot and seasonings; mix well. Stuff into pasta shells. Arrange in a greased 13x9-in. baking dish; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually add milk and salt; bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over shells; sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes or until heated through. Uncover and bake 5 minutes longer or until browned.

Round out rich servings of Spinach-Stuffed Shells with a light, refreshing dessert. Put fresh sliced strawberries in small bowls; top with whipped cream. Sprinkle with toasted almonds and drizzle with chocolate syrup.

Originally published as Spinach-Stuffed Shells in Taste of Home Ground Beef Cookbook-Book