Creamy 4-cheese beef and spinache stuffed shells with pink sauce

 Cheese sauce:

8 ozs each: 

whole milk low moisture Ricotta cheese

softened cream cheese 

plain Greek yogurt

shredded parmesan cheese

grated parmesan cheese 

cooked baby spinach- with all juices squeezed out

2 cups crumbled ground meat cooked until no longer pink ONLY

2 room temperature large eggs-scrambled 

seasonings you desire.

Directions: 

In a large bowl, mix all cheeses, yogurt, spinach and ground meat until well blended then add your scrambled uncooked eggs and blend until all yolks are mixed well into your cheese blend. Set in fridge to firm up while you boil the pasta and make the sauce.

PREHEAT oven to 375 degrees (F)

Start water for shell pasta to boil

Sauce: 

24 oz your preferred pasta sauce

22-24 oz alfredo sauce

6 oz tomato paste

12.5 oz fire-roasted diced tomatoes

2 c broth of your choice

1 Tbs each:

onion powder, granulated garlic, Italin seasoning

1 tspn each: kosher salt, black pepper and crushed red pepper flakes

**You will aslo need approximately 2 cups of shredded cheese of your choice for top of shells and 1/2 c grated Paremesan cheese for top of shells**

Directions:

In large stock pot, dump your pasta sauce into the pot then add 1 cup broth in the jar, put the lid back on and shake well.

Next, add all the rest of the ingredients EXCEPT the remaining 1 cup broth and the alfredo sauce.

Bring contents in pot to a boil, stirring well so it doesnt burn, then lower to a slow simmer for 15 minutes.  

By now, your pasta water should be boiling and ready for you to add pasta- do that now then turn to medium low heat and boil according to directions on box.

Taste the sauce in the pot to make sure it is seasoned to your preference and add any additional spices desired.

Add alfredo to saucce in pot then put remaining broth in the alfredo jar and close lid tightly before shaking well to get all of the alfredo sauce out of the jar and add it to the pot of sauce.

Stir well for 5 minutes until the sauce is evenly blended and a lovely pink. Turn off sauce and remove from heat so it doesnt scald.

Directions:

Once shells have cooked for appropriate time, remove from heat and drain water into another bowl to cool-do NOT discard this valuable resource. Using tongs or a fork, gently separate all noodles and allow to cool enough that you can hold them to stuff cheese blend inside.

Generously grease the sides of a 9 x 13 baking, lasagna or casserole dish then lightly grease the bottom of same dish. 

Add approximately 1/2 c of sauce to the entire bottom of your baking dish. Lay the stuffed shells closely together in the baking dish until you run out of room. Cover with approximately 1 cup of pink sauce and a layer of the cheese mix then cover with aluminum foil and place on middle rack in rthe preheated oven for 30 minutes. 

After 30 minutes, remove the stuffed shells from oven and remove aluminum foil. 

Cover with shredded white cheese of your choice and 1/2 cup of grated parmesan. Return to oven UNCOVERED for 20 minutes or until cheese on top is fully melted and slightly brown.

When outer cheese is to your preferred brownness, remove from oven and allow to set uncut for 5-10 minutes until all bubbling has stopped. Serve warm with a salad or fresh hot garlic bread and ENJOY!