Jumbo Stuffed Pasta Shells

• 1 Tablespoon Butter
• 1/2 whole Large Onion, Chopped
• 1 cup Mushrooms, Chopped
• 1 teaspoon Minced Garlic
• 2 cans (15 Oz. Size) Tomato Sauce
• 1- 1/2 teaspoon Salt, Divided
• 1/2 teaspoons Sugar
• 1 pound Ground Beef
• 1 cup Cooked Spinach
• 2 whole Eggs
• 15 ounces, weight Low Fat Ricotta Cheese
• 2 cups Mozzarella Cheese, Shreddd
• 1/2 cups Parmesan Cheese, Plus More For Sprinkling On Top
• 1 teaspoon Parsley Flakes
• 1/2 teaspoons Pepper
• 12 ounces, weight Jumbo Shells, Cooked According To Package Directions

1. Preheat oven to 350 degrees F.
2. Heat butter in large saute pan over medium heat.
3. Add onions and mushrooms and cook until tender.
4. Add garlic, tomato sauce, 1 teaspoon salt and sugar and simmer for 10 minutes.
5. In another saute pan cook ground beef until brown and drain juices.
6. Add the cooked spinach to the beef and stir.
7. In a large bowl add eggs and ricotta cheese and mix with hand blender until smooth.
8. Stir in the mozzarella, Parmesan cheese, remaining 1/2 teaspoon salt, parsley and pepper.
9. Add the meat and cheese stuffing together and mix well.
10. Pour 1/2 tomato sauce in bottom of casserole dish.
11. Stuff each jumbo shell and place side by side in dish.
12. Pour the rest of the tomato sauce over the top of shells.
13. Bake for 30 minutes uncovered and in the last 5 minutes, sprinkle Parmesan cheese over shells.
14. Tip: Place cooked noodles in cold water right before use to prevent noodles from sticking to each other.

butter, onion, mushrooms, garlic, tomato sauce, salt, sugar, ground beef, eggs, ricotta cheese, mozzarella cheese, parmesan cheese, parsley flakes, pepper, directions

Taken from tastykitchen.com/recipes/main-courses/jumbo-stuffed-pasta-shells/ (may not work)