Recipe of the month

Stuffed Jumbo Shells

24 Jumbo Shells from Gragnano
500gr ground beef
2 tablespoons olive oil
1/2 cup finely chopped onion
1 cup finely chopped fresh mushrooms
1 clove garlic, minced
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1 egg
450 gr ricotta cheese, drain excess liquid
1/4 cup grated parmesan cheese
250gr frozen spinach, chopped, thawed, well drained.
450gr tomato sauce with basil

1. Preheat oven to 180 ° C 2. Cook jumbo shells according to package directions; drain, run cold water over noodles to cool; drain. 3. Cook ground beef over medium heat until no longer pink, add olive oil, onions, mushrooms, garlic and spices. Cook until onions become transparent. 4. Add egg, ricotta cheese, parmesan cheese, and spinach to beef mixture. Mix well. 5. pour 1/2 cup of tomato sauce into bottom of 13×9 inch baking dish. 6. Fill jumbo shells with meat mixture; place in dish. 7. Pour remaining tomato sauce over top of shells. Sprinkle with parmesan cheese. Cover with foil. 8. Bake for 20 minutes or until thoroughly heated.