Cheese Stuffed Shells with Italian Sausage Sauce

• Meat

  • 1/2 lb Italian sausage, mild

• Produce

  • 1 tbsp Basil, fresh
  • 2 tsp Garlic, fresh
  • 1 clove Garlic
  • 1 tbsp Italian parsley, fresh
  • 4 cups Spinach, leaves
  • 28 oz Tomatoes
  • 1/2 cup Yellow onion

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 3 cups Marinara sauce

• Pasta & Grains

  • 16 Pasta shells, jumbo

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/8 tsp Black pepper
  • 1 3/4 tsp Kosher salt
  • 1 pinch Nutmeg, grated

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated
  • 12 oz Ricotta cheese

• Other

  • 1/2 teaspoon oregano (fresh or 1/4 teaspoon dried

Found on jessicagavin.com

Description

Directions

• In a medium-sized saute pan, heat 1 tablespoon olive oil over medium heat. Add sausage and break up into small pieces as it cooks, about 5 minutes or until the meat in no longer pink. Set aside.
• In a medium sized pot, heat 1 tablespoon of olive oil over medium heat. Add the onion to the pan and cook until for 2 minutes. Add the garlic and cook for another minute. Add the tomato paste and cook for one more minute. Add the crushed tomatoes and oregano and stir well to combine. Raise the heat and bring the sauce to a simmer. Add the cooked sausage to the sauce. Cover the pan, leaving a small opening for steam to escape, and lower the heat to low so that the sauce is just simmering, cook for 20 minutes. Add some water if the sauce starts to look dry. Season sauce with salt and pepper, more to taste.
• Preheat the oven to 400°F degrees. Bring 3 quarts of salted water to a boil in a large pot. Cook the pasta al dente, about 9 minutes, or according to package directions. Drain pasta and place shells on a sheet pan and set aside.
• Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the garlic and cook until fragrant but not browned, about one minute. Add the spinach and cook, occasionally stirring , until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. Remove from the heat and let cool.
• In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, parsley, basil, salt, pepper, and nutmeg until thoroughly combined. Pour the sausage marinara sauce into the bottom of a shallow baking dish that can hold 16 shells (8-inch by 8-inch or 7-inch by 11-inch works well). Transfer cheese filling into a large re-sealable plastic bag or piping bag. Cut off the edge of the bag, and pipe each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
• Cover the shells with aluminum foil and bake covered for 30 minutes. Remove the foil and continue cooking until the sauce begins the bubble, about 5 minutes. Serve warm with a sprinkling of Parmesan cheese.

Nutrition