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stuffed shells in tomato-cream sauce

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

You can also use the manicotti shells in this. I use the Jumbo sea shells because I think they're easier to stuff, they don't seem to break and tear as easily as manicotti. The tomato sauce and cream sauce swirl together when it is served and oh my, it really is delicious!

yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For stuffed shells in tomato-cream sauce

  • 12
    jumbo shells
  • 3 c
    tomato sauce
  • 3 Tbsp
    grated parmesan cheese
  • 1/4 c
    diced onion
  • 1 Tbsp
    minced garlic
  • 2 Tbsp
    olive oil
  • 1 pkg
    (10 oz.) package frozen chopped spinach, thawed and drained
  • 1 lb
    ground beef
  • 1/3 c
    grated parmesan cheese
  • 2 Tbsp
    whipping cream
  • 2
    eggs, slightly beaten
  • 1/2 tsp
    dried whole oregano
  • 1/4 c
    + 2 tbsp. butter
  • 1/4 c
    plus 2 tbsp. all purpose flour
  • 1 c
    1 cup milk
  • 1 c
    whipping cream
  • 1/4 tsp
    salt
  • 1/8 tsp
    white pepper
  • 2 Tbsp
    fresh, chopped parsley
  • 1 c
    shredded mozzarella cheese
  • 2 Tbsp
    butter

How To Make stuffed shells in tomato-cream sauce

  • 1
    Cook Canneloni shells according to package directions; drain and set aside. Combine tomato sauce and 3 Tbsp. parmesan cheese in a small saucepan; cook over medium heat, stirring constantly until mixture is heated. Spread 1 cup tomato mixture in a lightly greased 9x13 inch baking dish. Set aside remaining sauce.
  • 2
    Saute onion and garlic in olive oil in a large skillet until tender. Add spinach; cook, stirring often until the spinach is just tender. Remove spinach mixture, and set aside.
  • 3
    In a separate pan cook ground beef over medium heat until brown, stirring to crumble; drain. Discard drippings from skillet. Add spinach, 1/3 cup parmesan cheese, 2 Tbsp. whipping cream, eggs, and oregano; mix well. Stuff cannelloni shells with ground beef mixture and place on tomato mixture in baking dish; Sprinkle each shell with fresh parsley and top with Mozzarella cheese dividing evenly over each shell. set aside.
  • 4
    Melt 1/4 cup plus 2 Tbsp. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute and add 1 cup milk and whipping cream; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in pepper. Pour over cannelloni. Spoon remaining tomato mixture over cream sauce. Dot with 2 Tbsp. butter. Bake uncovered at 375 degrees for 25 minutes. Yield 6 servings.
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