Florentine Beef and Cheese-Stuffed Shells - Restaurant Association of Nova Scotia

Ingredients

• 1 box (340 g) jumbo pasta shells (approx. 44 shells)
• 1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin
• 1 medium onion, finely chopped
• 2 to 3 large cloves garlic, minced
• 1 tsp (5 mL) dried Italian herb seasoning
• 1 pkg (454 g) light ricotta cheese
• 1 pkg (300 g) frozen chopped spinach, thawed, squeezed dry
• 1-∏ cups (375 mL) part-skim shredded mozzarella cheese
• ∏ tsp (2 mL) pepper
• 4 cups (1 L) fat and sodium-reduced pasta sauce
• π cup (50 mL) grated light Parmesan-style cheese