Sausage, Spinach and Cheese Stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 (12-ounce) box jumbo pasta shells1 tablespoon olive oil1 cup finely chopped yellow onions1 pound sweet Italian sausage1 tablespoon minced garlic1 large egg1 (16-ounce) container part-skim ricotta cheese1 (10-ounce) box chopped frozen spinach, thawed and squeezed dry1 cup grated Parmesan cheese1 teaspoon dried basil1/4 cup unseasoned bread crumbs1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1 (32-ounce) jar pasta sauce (4 cups)
If serving immediately, heat oven to 375 degrees.
Bring a large stockpot of salted water to a boil. Cook pasta shells according to package directions. Drain and rinse under cold water. Set aside.
In a large frying pan over medium-high heat, warm oil. Add onions and saute until softened, about 5 minutes. Add sausage and cook, breaking it up with a spoon, until no traces of pink remain, about 5 minutes.
Add garlic and cook for another minute. Remove pan from the heat and set aside to cool.
In a large bowl, lightly beat egg. Add ricotta, spinach, 1/2 cup of the Parmesan cheese, dried basil, bread crumbs, salt, pepper and the reserved sausage mixture.
Spread 1/2 cup of pasta sauce over the bottom of each of two 9-by-13-inch or similarly sized shallow baking dishes.
(Use disposable foil pans)
Fill each of the reserved shells with some of the sausage and ricotta filling.
Arrange half of the shells in each of the baking dishes, then spread half of the remaining pasta sauce over each dish of shells. Cover pans with aluminum foil and bake for 30 minutes, or until hot and bubbling.
Uncover and sprinkle each dish with 1/4 cup of the remaining Parmesan cheese. Bake for another 10 minutes.
One or both baking dishes can be frozen for up to 4 months. The dishes should be covered tightly with foil and plastic wrap before freezing. When ready to serve, heat the oven to 375 degrees. Remove the plastic wrap (leaving the foil) and bake directly from the freezer for 1 hour, or until hot and bubbling. Uncover and sprinkle each dish with 1/4 cup of Parmesan cheese. Bake for another 10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user KENGILLETTE.
Bring a large stockpot of salted water to a boil. Cook pasta shells according to package directions. Drain and rinse under cold water. Set aside.
In a large frying pan over medium-high heat, warm oil. Add onions and saute until softened, about 5 minutes. Add sausage and cook, breaking it up with a spoon, until no traces of pink remain, about 5 minutes.
Add garlic and cook for another minute. Remove pan from the heat and set aside to cool.
In a large bowl, lightly beat egg. Add ricotta, spinach, 1/2 cup of the Parmesan cheese, dried basil, bread crumbs, salt, pepper and the reserved sausage mixture.
Spread 1/2 cup of pasta sauce over the bottom of each of two 9-by-13-inch or similarly sized shallow baking dishes.
(Use disposable foil pans)
Fill each of the reserved shells with some of the sausage and ricotta filling.
Arrange half of the shells in each of the baking dishes, then spread half of the remaining pasta sauce over each dish of shells. Cover pans with aluminum foil and bake for 30 minutes, or until hot and bubbling.
Uncover and sprinkle each dish with 1/4 cup of the remaining Parmesan cheese. Bake for another 10 minutes.
One or both baking dishes can be frozen for up to 4 months. The dishes should be covered tightly with foil and plastic wrap before freezing. When ready to serve, heat the oven to 375 degrees. Remove the plastic wrap (leaving the foil) and bake directly from the freezer for 1 hour, or until hot and bubbling. Uncover and sprinkle each dish with 1/4 cup of Parmesan cheese. Bake for another 10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user KENGILLETTE.
Nutritional Info Amount Per Serving
- Calories: 552.0
- Total Fat: 25.9 g
- Cholesterol: 84.0 mg
- Sodium: 1,372.8 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 4.9 g
- Protein: 21.1 g
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