Sausage, Spinach and Cheese Stuffed Shells

• Meat

  • 3/4 lb Sweet italian sausage, bulk

• Produce

  • 2 cloves Garlic
  • 1/2 cup Onion
  • 1 box Spinach, frozen dry
  • 1 jar Tomato sauce with basil

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 1 package Pasta shells, jumbo

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/2 tsp Pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Mozzarella, fresh grated
  • 3/4 cup Parmesan cheese, grated
  • 15 oz Ricotta cheese, whole or part skim

Found on tablespoon.com

Description

Ingredients

• 1 package (12 oz.) jumbo pasta shells
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 3/4 lb. bulk sweet Italian sausage
• 2 cloves garlic, minced
• 1 large egg
• 15 oz. whole or part-skim ricotta cheese
• 1 box (9 oz.) frozen chopped spinach, thawed and squeezed dry
• 3/4 cup grated Parmesan cheese, divided
• 4 oz. fresh mozzarella, grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 jar (32 oz.) tomato sauce with basil

Directions

• 1 Preheat oven to 350°F. Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain shells in a colander and rinse under cold water. Set on paper towels to try.
• 2 Heat olive oil in a large skillet on medium-high heat. Add onion and cook until softened, about 5 minutes. Add sausage and cook until no longer pink (about 5 minutes more), stirring frequently and breaking it into smaller pieces as you go. Add garlic and cook 1 minute longer. Remove pan from heat and allow sausage to cool.
• 3 In a small bowl, lightly beat egg. Add ricotta, spinach, 1/2 cup Parmesan cheese, mozzarella, salt, pepper and the cooled sausage mixture, and stir until blended.
• 4 Spread 1 cup of tomato sauce over the bottom of a 3-quart baking dish. Fill pasta shells with sausage-cheese mixture and arrange in a single layer. Spread remaining tomato sauce over stuffed shells. Cover dish with foil and bake until hot and bubbling, about 30 minutes.
• 5 Remove foil and sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

Nutrition