SAUSAGE STUFFED SHELLS with SPINACH
Jumbo pasta shells stuffed with Italian sausage, spinach, ricotta and parmesan, covered with cooked and baked tomatoes.
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry (about 1 1/4 cups)
- 2 ounces mozzarella cheese, coarsely grated (about 1/2 cup)
- 1 pound fresh pork sausage, casings removed
- Warm marinara sauce, for serving (optional)
- 4 ounces ricotta cheese (about 1/2 cup)
- 3 medium cloves garlic, finely chopped
- Salt and fresh ground black pepper
- 1 (14-ounce) can diced tomatoes
- 20 jumbo dried pasta shells
- Heat the oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
- Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and then rinse the shells with cold water.
- Meanwhile, heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan.
- Stir in the garlic, tomatoes, as well as the thawed and ringed out spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste.
- Fill each shell with sausage filling and arrange into the baking dish. Scatter mozzarella cheese on top. Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes. Serve with a warm marinara sauce (optional). Enjoy your dinner!