Cheesy Ground Beef and Spinach Stuffed Shells with Tomato Basil Cream Sauce

Preheat your oven to 375°F. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.

In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula, and cook until browned, about 7-10 minutes.

Stir in 2 cups of fresh spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and mix in 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/2 teaspoon of garlic powder.

Season with salt and pepper to taste. Stuff each cooked pasta shell with the beef and cheese mixture, placing them in a greased 9x13 inch baking dish.

In a separate bowl, combine 1 can (15 ounces) of crushed tomatoes, 1/2 cup of heavy cream, 1 teaspoon of dried basil, and 1/2 teaspoon of salt.

Pour the tomato basil cream sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves for an extra touch of flavor and presentation.