Sausage,Spinach and Cheese Stuffed Shells
by Kat Emerick
(Glassport, Pa. USA)
12oz box jumbo pasta shells
1 T olive oil
1 C. finely chopped yellow onion
1 # hot or sweet Italian sausage, casing removed
1 T minced garlic
1 large egg
16 oz container part skimmed ricotta cheese
10 oz box chopped frozen spinach, thawed and squeezed.
1 c grated Parmesan cheese
1 tsp. dried basil
1/4 c unseasoned bread crumbs
1/2 tsp salt and 1/2 tsp black pepper
32 oz. jar pasta sauce
If serving immediately, heat oven to 375 degrees.
Bring a large stockpot of salted water to boil.
Cook the pasta shells according to pkg. directions, drain, rinse under cold water. Set aside.
In a large skillet over med. heat/high heat, heat the oil. Add the onions and saute' until softened, 5 minutes.
Add the sausage and cook, breaking it up with a spoon, until no traces of pink remains.
Add the garlic and cook another minute, remove the skillet from the heat and set aside to cool.
In a large bowl lightly beat the egg.
Add the ricotta, spinach, 1/2 c of Parmesan cheese, dried basil, bread crumbs, salt, pepper and the reserve sausage mixture.
Spread 1/2 c of the pasta sauce over the bottom of each two 9x13 baking dish.
Fill each of the reserved shells with some of the ricotta sausage mixture.
Arrange1/2 of the shells in each baking dish. cover with sauce.Cover with foil, bake 30 or until bubbly .Uncover, sprinkle wit 1/4 c Parmesan cheese, bake another 10min. serves 8
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