As we head into October, recipes with a "comfort food vibe" are always at the top of the list. Our friends at the Prairie Research Kitchen came up with this tasty stuffed pasta recipe for us when we first launched, and it has been a tried and true gem. Noodles, marinara sauce, basil, and of course Bump Plant Enhanced Ground Beef; what more could you want in a dish?!
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Ingredients
For the Pasta and Filling
- 1 pound Bump Plant Enhanced Ground Beef
- 20-24 large pasta shells
- 1 ½ tbsp canola oil
- 1 cup low fat ricotta cheese
- ½ cup parmesan cheese
- 1 cup yellow onion, small dice
- 5 cloves garlic, minced
- ½ large eggplant, peeled and small diced
- 2 cups white mushrooms, sliced
- 1 cup spinach, chopped
- 1 egg
- ½ tsp sea salt
- 20-24 large pasta shells
- 1 ½ tbsp canola oil
- 1 cup low fat ricotta cheese
- ½ cup parmesan cheese
- 1 cup yellow onion, small dice
- 5 cloves garlic, minced
- ½ large eggplant, peeled and small diced
- 2 cups white mushrooms, sliced
- 1 cup spinach, chopped
- 1 egg
- ½ tsp sea salt
- ¼ tsp black pepper, ground
For the Marinara Sauce
- 1 can (796 ml) canned whole tomatoes
- 1 tbsp basil, fresh chopped
- 1 tbsp oregano, dried
- 1 tsp sea salt
- ½ tsp pepper
Preparation
Filling
- Heat oil in a large sauté pan over medium-high heat. Add onion and sauté, stirring occasionally until the onions become translucent. Add Bump Plant Enhanced Ground Beef, and garlic, stirring to break up into small pieces. Cook until Bump is well browned.
- Add the eggplant, mushrooms, salt, and pepper, cook for 5 minutes or until the eggplant is soft and tender.
- Remove pan from heat and transfer the mixture into a large bowl. Allow to cool slightly before adding the ricotta cheese, parmesan, and egg. Thoroughly mix, cover, and refrigerate until ready for use.
Marinara Sauce
- In a medium sized saucepan, add canned tomatoes, chopped spinach, basil, oregano, salt, and pepper.
- Cook on medium-low heat for 5 minutes.
- Using an immersion blender, puree the sauce until smooth.
- Cook an additional 20 minutes until sauce slightly thickens.
Assembly
- Preheat oven to 175 Celsius (350 Fahrenheit).
- Cook pasta shells according to box instructions and chill under cold running water.
- Pour sauce evenly over the bottom of a medium casserole dish. (Reserve some sauce for pouring over top of the pasta if preferred).
- Fill each pasta shell with ¼ cup of chilled meat filling.
- Place stuffed pasta shells into the sauce with the stuffing facing up. Bake for 35 minutes or until beef begins to brown and sauce is bubbling.
- Garnish the finished dish with grated parmesan and fresh basil.
     
Let us know if you create this, and make sure to tag us in all your photos at EatBump. We love all kinds of feedback! Use code OCT20 for 20% off your online order - valid September 29th - October 7th. .
