Sausage,Spinach and Cheese Stuffed Shells

by Kat Emerick
(Glassport, Pa. USA)

INGREDIENTS

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

PREPARATION

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