Spinach Stuffed Shells and Italian Meatballs

  

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Ingredients

Meatballs

1 pound grass-fed ground beef

1 pound pasture-raised ground pork

1 onion, finely chopped

2 garlic cloves, minced

1 cup dried Italian seasoned bread crumbs

½ cup water

1/3 cup grated Parmigiano-Reggiano cheese

1/4 cup chopped fresh, flat-leaf parsley

2 large eggs, lightly beaten

1 teaspoon each salt and black pepper

2 cups Marinara Sauce

Stuffed Shells

16 Jumbo pasta shells

1 bag (10 – 16 oz.) fresh baby spinach, chopped OR 1 c. frozen chopped spinach, defrosted and with all the moisture squeezed out

2 Tablespoons  olive oil

1 large garlic clove, minced

1 lb. ricotta cheese (about 2 cups)

1/2 cup shredded Mozzarella cheese

3 tablespoons grated Parmesan cheese 

Salt and pepper to taste

2 cups Marinara sauce 

Directions

For the Meatballs

Place the meat in a large bowl. Add the water to the bread crumbs, mix well, and let sit for a few minutes. Add the onion, garlic, cheese, and parsley to the meat. In a small bowl, beat the egg with the salt and pepper; add to the meat mixture. add the moistened bread crumbs. Mix the ingredients with your hands until the consistency is moist and the meat holds together well. Using your hands, roll the meatballs into 1 1/2-inch balls. Place the meatballs in a 13x9-inch baking dish.

Bake for about 20 minutes, or until browned, turning them over after 10 minutes. Pour the Marinara sauce over the meatballs. Set aside in the refrigerator while you prepare the pasta.

For the stuffed shells

Preheat oven to 375 degrees F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. If using fresh spinach, add it in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.

Combine ricotta, Parmesan, and mozzarella cheese in a bowl; mix well. Add the reserved spinach and season with salt and pepper. 

Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining Marinara sauce and sprinkle 

With additional shredded mozzarella cheese.

ake until the top is golden and the shells are heated for about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.

Place the baking dish with the meatballs in the oven with the stuffed shells.