SAUSAGE, RICOTTA, & SPINACH STUFFED PASTA SHELLS
- 1 package jumbo pasta shells (16oz)
- 4 cups ricotta or cottage cheese
- 12 oz shredded mozzarella cheese
- 2 Eggs lightly beaten
- 4 tsp garlic powder
- 1 tsp dried oregano
- 3/4 cup Parmesan grated or shredded is fine
- 1 large jar Creamy Vodka Spaghetti Sauce
- 4 cups spinach rough chopped and stems removed
- 1 lb ground Italian Sausage
- dried parsley for garnish
In a skillet
over medium heat, brown and crumble the sausage. Drain any excess fat and
remove from heat. In the same saucepan, cook spinach until wilted or about 1-2
minutes. Cook the shells according to package directions (cook them until
they are pliable for filling and no more). In a mixing
bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of Parmesan, eggs,
oregano, and garlic powder. Stir in the spinach.
Coat the bottom
of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese
mixture into the shells and place shells open side up, very close together in
the dish. There will be more shells than will fit into this pan and you can
either make a second smaller pan (5x8 is good) or freeze for future use.
Sometimes the shells also break in the box so this is fine.
Sprinkle the
sausage over the top of the shells. Then sprinkle with the remaining 4oz of
mozzarella and 1/4 cup of Parmesan cheese. Cover with aluminum
foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly.
If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch
closely). Let stand 10 minutes before serving.
Add a crisp green salad and lots of crusty bread and this makes a perfect Fall dinner...
