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Stuffed Shells Recipe

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This recipe for Stuffed Shells, by , is from All in the Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marisa Johnson


1 package of large pasta shells, cooked
10 oz package of frozen chapped spinach, thawed
4 cups tomato juice without salt
6 cans tomator paste
2 tsp Italian seasoning
3 cloves garlic, minced
1 lb. ground beef
cup chopped fresh mushrooms
1 clove garlic minced
⅛ tsp pepper
8 oz softened cream cheese
1 cup mozzarella cheese, divided

Drain thawed spinach, squeeze out excess moisture and set aside.

Combine tomato juice and next 4 ingredients, stirring well. Spread 2 cups of tomato mixutre in a 13 X 9 X 2 baking dish that's been coated with cooking spray. Set aside remaining tomato mixture.

Combine meat, mushrooms, onion, garlic and pepper in a large skillet and cook over medium heat until meat is browned, stirring to crumble. Drain and set aside.

Beat cream cheese and eggs until smooth. Stir in Spinach, meat mixture and 1/2 cup of mozzarella. Stuff the shells and place in baking dish.

Top with remaining sauce. Cover and bake at 350 fpr 30-40 minutes. Uncover, sprinkle with remaining cheese and keep in oven until cheese melts. Then take it out, recover it and let it stand for 10 minutes before serving.




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