Spinach, Cheese, and Sausage Stuffed Shells OAMC
photo by teresas
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
36 shells
- Serves:
- 8
ingredients
- 12 ounces jumbo pasta shells
- 2 tablespoons oil
- 1 onion, chopped
- 3⁄4 lb ground sausage
- 2 garlic cloves
- 1 egg
- 16 ounces part-skim ricotta cheese
- 4 ounces mozzarella cheese, grated
- 1⁄2 cup parmesan cheese
- 1 (10 ounce) box frozen spinach, chopped, thawed, and drained
- 26 ounces spaghetti sauce with basil
directions
- Cook pasta shells according to directions. Drain, rinse, and let drain again.
- Saute onion in oil about 5 minutes. Add ground sausage and garlic. Cook until sausage is done. Cool.
- Beat egg slightly. Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Mix well.
- Stuff shells. (This is where I flash-froze half of them).
- Put 1 c of spagetti sauce in bottom of corningware (or 9x13 pan, or something else). Add shells. Pour the rest of the sauce on top. Sprinkle with more mozzerella or parmesan cheese, if desired.
- Cook at 350 for 30 minutes, covered. Cook 10 minutes uncovered.
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Reviews
-
Delicious! I cut the recipe in half (so I did not freeze any) I wanted to lower the fat so I used recipe #250462 in place of ground sausage. DH who really hates turkey loved the dish. Of course I didn't tell him...I also used egg beaters and skim cheeses along with fresh spinach.The full 26 oz jar of sauce was used. The only thing that was missing was some salt. I sprinkled some fresh basil on top. Thanks for posting. :)
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Came across this reciepe while surfing and glad I decided to make it. Family loved it!!!! I used the sweet italian sasuage and canned spinach instead of frozen. I added a little more cheese for the final layer before baking. Delicious!!!! Served with moscato wine and a nice salad. Felt like I had gone out to eat at really nice Italian spot. Thanks for the post. A must try!!!!
RECIPE SUBMITTED BY
I'm a grad student (in chemistry, which is really just glorified cooking) who loves cooking anything and everything. I've recently been discovering a love of baking. My husband mostly enjoys my experimenting, except when it involves spiciness!
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<br>I typically follow recipes and therefore don't have very many of my own. I'm trying to get more daring, though. Hopefully I'll have many excellent recipes to donate here, eventually.