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Sausage, Spinach, Ricotta Stuffed Pasta Shells Recipe

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This recipe for Sausage, Spinach, Ricotta Stuffed Pasta Shells, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Backstrom
Added: Monday, April 6, 2009


20 jumbo pasta shells
1 T olive oil
1 c finely chopped yellow onion
1 lb sweet Italian sausage, casings removed
1 T minced garlic
1 large egg
16 oz ricotta cheese
10 oz chopped fresh spinach
1 c grated parmesan cheese
1 T chopped fresh basil or 1 tsp dried basil
1/4 c unseasoned bread crumbs
1/2 tsp salt
1/2 tsp ground black pepper
1 28 oz can tomatoes with herbs
1/2 jar of marinara sauce

1) Bring a large pot of salted water to boil. Cook the pasta shells according the instructions on the package. Drain, rinse in cold water, and set aside.

2) Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking it into smaller bits. Cook sausage until cooked through and no pink remains, about 5 minutes. Add the garlic and cook fragrant, about 30 seconds. Remove pan from heat.

3) Beat the egg lightly in a large bowl. Mix in ricotta, chopped spinach, parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cook pasta shell with some of the ricotta, spinach, sausage mixture.

4) Mix together the can of tomatoes and marinara sauce. Pour half of this mixture into the bottom of a rectangular casserole dish. Arrange the pasta shells in this dish. Spread the remaining tomato sauce over the top of the pasta shells.

At this point you can freeze (for up to 4 months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)

5) Heat oven to 375. Cover pan with foil and bake for 30 minutes, until hot and bubbling. Remove foil and bake uncovered for 10 minutes.

Serves 8.




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