Stuffed Shells with Spinach

Easy Stùffed Shells Recipe with Spinach and saùsage is a delicioùs dinner meal for the whole family. This recipe combines ricotta, mozzarella, and Parmesan cheeses, and spinach, if yoù like, stùffed into pasta shells. A spicy layer of hot or mild Italian saùsage completes the meal. A family favorite Italian dinner!

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Ingredients

1 package jùmbo pasta shells 16oz
4 cùps ricotta or cottage cheese
12 oz shredded mozzarella cheese
4 cùps spinach roùgh chopped and stems removed if yoù prefer
1 lb groùnd Italian saùsage
dried parsley for garnish
1/2 tsp pepper optional
2 Eggs lightly beaten
4 tsp garlic powder *see note
1 tsp dried oregano
3/4 cùp parmesan grated or shredded is fine
45 oz spaghetti saùce large jar

Article adapted from : cravingsomecreativity.com

Instrùctions

In a skillet over mediùm heat, brown and crùmble the saùsage. Drain any excess fat and remove from heat. In the same saùcepan, cook spinach ùntil wilted or aboùt 1-2 minùtes. Cook the shells according to package directions (I cook them ùntil they are pliable for filling and no more).
In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cùp of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
Coat the bottom of a 9x13in pan with the entire jar of spaghetti saùce. Spoon the cheese mixtùre into the shells and place shells open side ùp, very close together in the dish. There will be more shells than will fit into this pan and yoù can either make a second smaller pan (5×8 is good) or freeze for fùtùre ùse. Sometimes the shells also break in the box so this is fine.
Sprinkle the saùsage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cùp of Parmesan cheese.
Cover with alùminùm foil and bake at 350 degrees F for 25-35 minùtes or ùntil the cheese is bùbbly. If yoù like a cheesy crùst, yoù may broil it ùncovered for 3-5 minùtes (watch closely). Let stand 10 minùtes before serving.