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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place frozen spinach in a strainer and run under hot water until thawed. | 2. Squeeze all of the water out and place in a large bowl. | 3. In a large saute pan, cook the ground round until browned. | 4. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. | 5. Stir in the cream cheese until blended with the meat and spinach (I used my hands). | 6. Saute the chopped onions in the reserved meat fat until transparent. | 7. Transfer onions to the bowl with the other ingredients and stir to combine. | 8. Add grated cheese, salt, and pepper, to taste, and combine. | 9. Let mixture cool and then add the eggs. | 10. The filling can be made up to 1 day in advance and refrigerated until ready to use. | 11. When you're ready to make the shells, preheat the oven to 350 degrees F. | 12. Cook pasta shells in boiling, salted water until al dente. | 13. Drain and cool to the touch. | 14. Stuff the shells with the meat mixture. | 15. Place shells in a large baking pan and cover with tomato sauce. | 16. Cover with foil and bake for approximately 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	3	packages	chopped frozen	-	-	-	-
	3	lbs	ground	1210.4027	0.0	269.2806	6.8
cream cheese	2	packages	softened	-	-	-	-
onion	2		chopped	120.0	28.02	3.3	0.3
parmesan cheese			grated	-	-	-	-
salt pepper				1210.4027	0.0	269.2806	6.8
egg	2			143.0	0.72	12.56	9.51
jumbo pasta shell	1	package		1210.4027	0.0	269.2806	6.8
tomato sauce	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.