It had been far too long since I had made stuffed shells and so I decided to make them again. They are great for freezing and they are great for taking a meal to someone. They take a little bit of time but really, they are not hard at all and they look so pretty. You can easily make these vegetarian by omitting the sausage – they are delicious either way. My kids loved them and I like that the spinach adds some excellent nutrients!
SPINACH, SAUSAGE & CHEESE STUFFED SHELLS
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1 (12 oz.) package jumbo pasta shells
1 lb. Italian sausage
1 (10 oz.) package frozen chopped spinach – thawed, drained and squeezed dry
1 (15 oz.) container ricotta cheese
2 c. mozzarella cheese, shredded
3 cloves garlic, minced
2 tsp. lemon juice
1/2 c. grated Parmesan cheese
salt and pepper to taste
1 teaspoon dried oregano
pinch of nutmeg
4 c. spaghetti sauce (you can make your own or use jarred sauce)
1 c. shredded mozzarella cheese
1/4 c. parmesan cheese
Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, mozzarella, egg, garlic, lemon juice and parmesan cheese. Season with salt, pepper, oregano, nutmeg.
Preheat oven to 350 degrees F.
Grease a 9×13 pan and spread 1/4 c. spaghetti sauce in the bottom. Generously stuff pasta shells with the sausage and cheese mixture and place in baking dish. Top with remaining spaghetti sauce. Cover with foil and bake for 20 – 30 minutes until hot. Remove foil and sprinkle on the remaining 1 c. mozzarella and 1/4 c. parmesan. Bake for another 10 minutes uncovered until cheese is melted and dish is bubbly.