Recipes - BEEF-FILLED PASTA SHELLS

BEEF-FILLED PASTA SHELLS

BY PASCALE PEREZ-RUBIN, THE JERUSALEM POST  OCTOBER 23, 2019 

HTTPS://WWW.JPOST.COM/ISRAEL-NEWS/EASY-DISHES-FOR-AFTER-THE-CHAGIM-605587

BEEF-FILLED PASTA SHELLS (Credit: PASCALE PEREZ-RUBIN)

BEEF-FILLED PASTA SHELLS
Use a 23 cm. x 30 cm. pan.



Ingredients:

Filling:
2 Tbsp. olive oil
1 large onion, chopped finely
500 g. ground beef
1 egg, beaten
3 sprigs of parsley, chopped finely
3 sprigs of cilantro, chopped finely
4 sprigs of basil, chopped finely
2 cloves of garlic
Salt and pepper to taste
500 g. pasta shells

Lining of pan:
2 tomatoes, sliced
1 cup spinach leaves

Sauce:
2 Tbsp. olive oil
1 onion, chopped finely
3 Tbsp. tomato paste
4 cloves of garlic, crushed
1-1½ cups water
¼ tsp. sugar
3 basil leaves, chopped finely
½ tsp. spicy red pepper
1 Tbsp. sweet paprika
Salt and pepper to taste


Directions:

Heat the olive oil in a pan and sauté onion until golden brown. Add the meat and sauté until it’s all broken up and turned gray.
Transfer to a medium bowl and add the egg and mix. Add the parsley, cilantro, basil, garlic, salt and pepper. Mix and adjust seasoning. Fill the shells with the mixture.

Grease a pan and line it with tomatoes and spinach. Arrange the shells so that they’re tightly fitted into the pan.

To make the sauce, heat a pan with oil and sauté the onions until they are golden brown. Add the tomato paste and the rest of the ingredients and mix. Bring to a boil and cook over a low flame for 2-3 minutes.

Pour the sauce over the stuffed shells. Make sure all the shells are covered. Cover with aluminum foil and bake in an oven that has been preheated to 180°C (355°F) for 30 minutes. Serve hot.


Level of difficulty: Medium.
Time: 60 minutes.
Status: Meat.

Tipascale
You can swap the beef for ground chicken if you prefer.
You can use different herbs.
You can swap the spinach for thin slices of light green squash.

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