Monday, September 8, 2014

Stuffed Shells

16 jumbo pasta shells
good pinch of salt
3/4 lb. hot Italian sausage
1 small onion, chopped
2 cloves garlic, minced
5 oz. frozen cut leaf spinach, thawed and drained
10 oz. ricotta cheese
1 large egg, beaten
1/4 C. grated parmesan cheese
7.5 oz. Alfredo sauce (I used a three cheese blend)
1 C. mozzarella cheese
1 T. olive oil
Bring a pot of water to a boil, add in the salt and the pasta shells.
Cook until tender, drain and set aside.
In a skillet add the olive oil and over medium high heat brown the sausage...breaking it up with a wooden spoon as it cooks. Once the sausage has cooked through, add in the onion and spinach..
Cook for 2-3 minutes or until onion is tender.
Add in the garlic, cook for 1-2 minutes more and remove from heat.
In a mixing bowl combine ricotta cheese, egg and parmesan cheese. Stir in the sausage mixture.
Fill each shell with a big spoonful of the mixture and place in a casserole dish (I chose individual dishes...4 per dish, freezes well).
Spoon some of the alfredo sauce over each shell then top each with some of the mozzarella cheese.
Place in a 350 degree oven for 20 minutes.
When cheese is bubbly and begins to brown I always turn my broiler on high and cook until the desired color I like on the cheese. Serve with a nice salad and some garlic bread.
Courtesy of JanetsAppalachianKitchen

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