Recipe by MJALOVE
"Great left over meal if there is some left. Freezes well, too. Try it with ground turkey."
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medium seashell pasta
1 (10 ounce) package
frozen chopped spinach
lean ground beef
2 (26 ounce) jars
shredded Cheddar cheese, divided
We really enjoyed this, we've been eating on it all week and I'm freezing the rest today (a pound makes quite a bit!). I think this will be as good as the sauce you use for it. I'd recommend a traditional thick sauce. I made the sauce myself to get the taste I wanted. The recipe says to reserve 2 cups of sauce for the top which we thought was odd at the time but soon realized it was a good idea because it prevents the pasta from absorbing the sauce so much. My husband said, "This is great! You've really outdone yourself this time." Both of my children enjoyed it and didn't even know they were eating spinach! This tastes a lot like ravioli (which is great because I'm never ever going to stuff little pieces of pasta!) Simple ingredients -- nice change from traditonal pasta dishes.
I agree with another viewer, a step is left out but you work around it... Even though I added extra spices, oregano, basil, etc. it was still bland. It needed more "umph." It wasn't the rave I read about.
I cooked half an onion and 2 stalks of celery with the ground beef, as well as adding 2 cloves of garlic, fresh basil, fresh parsley, fresh grated parmesan cheese and dried oregano to the mix. I also only kept it in the oven long enough to melt the cheese- not brown it. It was delicious- even my kids ate it up. With some added ingredients, it is a 5 star recipe. Will make again.
Better than I expected. I used one can of spaghetti sauce and one can of crushed tomatoes. I also used more spinach than recommended and we couldn't even taste it. Next time I would saute a small onion and some garlic and add that to this recipe. But even with out it, it was pretty good (not amazing or anything though) and we did end up eating it all.
We thought this was very good. It sure is easy to throw together, too. I used fresh spinach, I just added it to the pasta sauce, meat combo and simmered it a bit, til wilted.
I found the directions a little hard to follow. It seems that maybe a step had been left out. My family liked it better with parmesan cheese replacing cheddar in the recipe. We'll definitely have it again!
Made some changes which I think makes this great. A meal my mom made as I was growing up....this recipe was very similar but lacking some of her ingredients. I subbed the beef for extra lean ground chicken, used fresh baby spinach instead of frozen, I also used some of my homemade marinara sauce instead of jarred, and 1/2 lb cubed 2% Velveeta cheese. I first sauteed a large onion and a green pepper diced, added a pk of fresh mushrooms that I chunked and let that cook for about 5 minutes, added the ground chicken and cooked through with salt, pepper and garlic powder for flavor. Added the sauce to the meat and veggies and folded that into the cooked shells and added the cheese and spinach. Baked in a large cassrole dish, this makes a lot.....leftovers tonight. I also made one more "better for you" option and that was to use a bit of olive oil to brown some plain bread crumbs instead of the buttered crumbs that my mom once used to top the casserole. A very hearty, full of veggies and lean meat dinner. Family loved it. My point here was to have this great casserole but use lean chicken, amp up the veggie factor and still be somewhat fat/calorie conscious while not eliminating flavor. Thanks!
This is one of my favorite easy meals. I make this when my kids have friends over because it is so easy to make, everyone likes it and it's a fun food but cheaper than pizza! I usually sub. Italian sausage for the ground beef if I have it, and whatever cheese I have on hand-usually co-jack. It is considered by my family to be "birthday quality" which is their highest praise. Thanks Mary for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Inside Out Ravioli II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 283
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