Recipe by Laura Bruce
Here is a good way to make a little meat go a long way. These are good enough to serve company! I found this recipe in a great little booklet called, Dinner on the Double, by Better Homes and Gardens.
Top Review by Marykatherine
This was a great recipe. I made a healthier version using 50 % less fat sausage and low fat cheeses. Next time I will make this with ground turkey sausage, to cut the fat even more. Very tasty and filling. Made the whole recipe and froze half of it for a no prep second meal. For 2 people it was 4 meals.
- 32 large pasta shells
- 1 lb bulk pork sausage, cooked and drained
- 10 ounces chopped frozen spinach, thawed and drained
- 4 eggs, beaten
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 3 cups spaghetti sauce
Directions See How It's Made
- Cook pasta shells according to package directions.
- Drain and rinse with cold water and drain again.
- Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well.
- Fill each pasta shell with 3 tablespoons of filling.
- Place in a baking dish and top with spaghetti sauce.
- Bake at 350 degrees until heated through, about 30 minutes.
- To freeze: Freeze before baking.
- You may freeze individually wrapped shells without sauce, or freeze sauce-topped shells in baking dish.