18 Large Pasta Shells*
1/2# Italian sausage, bulk
2 Tablespoons olive oil
3 cloves garlic, minced
3 oz fresh spinach leaves, chopped
12 oz ricotta cheese
2 cups shredded Mozzarella, divided
1/2 cup grated Parmesan, divided
1 large egg
1 1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 -2 cups Marinara sauce or favorite spaghetti sauce, divided
Directions:
2 Tablespoons olive oil
3 cloves garlic, minced
3 oz fresh spinach leaves, chopped
12 oz ricotta cheese
2 cups shredded Mozzarella, divided
1/2 cup grated Parmesan, divided
1 large egg
1 1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 -2 cups Marinara sauce or favorite spaghetti sauce, divided
Directions:
Cook the sausage in a skillet making sure that it is small crumbles.
Set aside in another dish when done.
In the same pan, heat 1 Tablespoon olive oil and garlic over medium-high heat.
When hot, add the spinach and cook, stirring for a minute or so until the leaves begin to wilt.
Remove from heat to cool.
Preheat oven to 375 degrees.
Cook the Pasta in well salted water and 1 Tablespoon of olive oil until al dente, (for gluten free shells this is 9-11 minutes). Do not overcook!
Drain the pasta when done and rinse with cold water.
In a large bowl, stir together the spinach, ricotta, 1 1/2 cups of mozzarella, ¼ cup Parmesan, egg, basil and salt and pepper until thoroughly combined.
Pour 3/4 cup of the marinara sauce into the bottom of a baking dish, that will hold all the shells. 8x8 or 8x10 works well.
Holding the shell gently in your hand, stuff each shell with a generous amount of the spinach and ricotta mixture with a small spoon.
Place stuffed shells in the baking dish as you go.
When the dish is full, evenly pour the remaining Marina sauce, (to your liking) over the shells.
Sprinkle the cooked sausage over the top of the sauce.
Cover the dish and bake for 25 minutes.
After 25 minutes, remove the foil and sprinkle the remaining mozzarella and Parmesan over the top.
Return to the oven, uncovered and bake for an additional 15 minutes.
Set aside in another dish when done.
In the same pan, heat 1 Tablespoon olive oil and garlic over medium-high heat.
When hot, add the spinach and cook, stirring for a minute or so until the leaves begin to wilt.
Remove from heat to cool.
Preheat oven to 375 degrees.
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| Gluten Free! |
Drain the pasta when done and rinse with cold water.
In a large bowl, stir together the spinach, ricotta, 1 1/2 cups of mozzarella, ¼ cup Parmesan, egg, basil and salt and pepper until thoroughly combined.
Pour 3/4 cup of the marinara sauce into the bottom of a baking dish, that will hold all the shells. 8x8 or 8x10 works well.
Holding the shell gently in your hand, stuff each shell with a generous amount of the spinach and ricotta mixture with a small spoon.
Place stuffed shells in the baking dish as you go.
When the dish is full, evenly pour the remaining Marina sauce, (to your liking) over the shells.
Sprinkle the cooked sausage over the top of the sauce.
Cover the dish and bake for 25 minutes.
After 25 minutes, remove the foil and sprinkle the remaining mozzarella and Parmesan over the top.
Return to the oven, uncovered and bake for an additional 15 minutes.
Serve while hot!
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