Skillet Lasagna

• Meat

  • 1 links cut into pieces 1 lb. turkey italian sausage

• Produce

  • 2 Garlic cloves
  • 1 Onion, small
  • 1 package Spinach, frozen

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 6 oz can Tomato paste

• Condiments

  • 2 15 oz. cans Tomato sauce

• Pasta & Grains

  • 12 oz Shells, medium-size

• Baking & Spices

  • 1 Italian seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Mozzarella cheese
  • 8 oz Ricotta cheese

• Beer, Wine & Liquor

  • 1/4 cup Of red wine

Found on plattertalk.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 lb. turkey Italian sausage links, cut into 1 pieces
• 12 oz. medium size shells
• 2 15 oz. cans tomato sauce
• 1 6 oz can tomato paste
• 1 small onion diced
• 2 garlic cloves diced
• ¼ cup or so of red wine
• 8 oz. (1 cup) ricotta cheese
• 1 package frozen spinach, thawed and drained
• 1 large egg
• 1 cup shredded mozzarella cheese
• Italian seasoning

Directions

• Preheat oven to 350 degrees F.
• Using large oven safe skillet, heat oil over high flame.
• Brown sausage, reduce heat and add onion and garlic, saute till soft and translucent.
• Add tomato sauce and paste along with wine and seasoning to pan of sausage and stir well while simmering.
• Meanwhile, prepare pasta in boiling water, as directed on package.
• While pasta is boiling, combine ricotta cheese, spinach, and egg in small mixing bowl. Mix together thoroughly.
• Transfer sausage and sauce to large bowl, reserving skillet.
• Remove pasta from heat when done, and drain thoroughly.
• Take about a half cup of sauce and coat bottom of skillet.
• Place drained pasta shells in skillet and distribute evenly.
• Spread ricotta mixture over shells, using the back of a wooden spoon to spread evenly.
• Pour sausage and sauce mixture on top of ricotta, spread evenly.
• Sprinkle mozzarella over sauce.
• Bake for 1 hours.
• Remove from oven and allow to set for 15 minutes prior to serving.