Homemade Italian Stuffed Shells

Ingredients:

• 1 peeled small diced yellow onion
• 2 finely minced cloves of garlic
• 12 ounce box of jumbo conchiglie rigate
• 2 tablespoons olive oil
• 8 ounces ground beef 85/15
• 5 ounces roughly chopped baby spinach
• 8 ounces loose Italian sausage
• 1 pound small diced fresh mozzarella
• 16 ounces whole milk ricotta cheese
• 2 tablespoons chopped fresh basil
• 1 ½ cups grated parmesan cheese
• 1/3 pomodoro sauce recipe
• 1 large egg
• 1 bechamel sauce recipe
• Salt and pepper to taste

Instructions:

• First preheat the oven to 425°.
• Then boil the conchiglie pasta until al dente in a large pot of boiling salted water, which takes about 8-9 minutes while gently stirring.
• However Remove the noodles from the water, chill in an ice bath and then spread out on a sheet tray lined with parchment paper and set to the side.
• Add the olive oil to a large rondeau pot over medium heat and cook the onions until lightly browned, which takes about 10 minutes.
• Then Add in the garlic and cook for 1 minute.
• Add in the Italian sausage and ground beef and cook until lightly browned and cooked through. Make sure to cut it down into small pieces.
• We mix in the baby spinach just until wilted and then transfer the mixture to a large plate and slightly spread everything out and chill in the refrigerator for about 30 minutes.
• Once cool transfer to a large bowl along with the basil, ½ the amount of small diced mozzarella, ricotta, 1 cup of parmesan cheese, large egg, and salt and pepper, and mix until completely combined.
• We use a small spoon stuffed with the meat and cheese filling, stuff each shell until they are completely full. We were able to get 28 stuffed shells.
• Evenly pour the pomodoro sauce into the bottom of a 13×9 casserole dish until it is coated.
• Then randomly bour ¾ of the bechamel sauce on top of the tomato sauce.
• Line up as many stuffed shells as possible over the sauces.
• You need to cook some in a separate dish if they all do not fit.
• Sprinkle on remaining small diced mozzarella and ½ cup of grated parmesan all over the top and bake at 425° for 25-30 minutes or until browned on top.
• Finaly Garnish with optional chopped parsley or basil.
• Serve and Enjoy!