Ingredients: |
Ingredients: Shells:
1 - 500 gram package of jumbo pasta shells
2 - 500 gram tubs of ricotta cheese
6 - tsp. garlic, minced
2 - large eggs
1 - pkg of fresh basil, chopped, or 3 tbsp dry
1 - cup frozen spinach, squeezed dry, and chopped (1 pkg)
2 - cups shredded mozzarella or Italian blend cheese, plus more for topping (buy 2 - 3 bags)
1 - cup PLUS 2 - cups grated parmesan cheese. (1 cup for filling, 2 cups for topping)
2 - tsp. salt
1 - tsp. pepper
Sauce:
4 - 500 gram packages of Italian sausage, hot and mild, removed from casings
1 - medium onion, chopped
6 - cloves garlic, minced
4 - 650 ml. jars of Prego sauce, (any flavour, I used assorted ones)
1 - cup of red wine
1 - cup of reduced sodium beef broth
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Directions: |
Directions:Sauce:
Chop onion and saute in frying pan until translucent. Add garlic when onion is almost done. Add to large pot. In same frying pan, add sausage meat and saute until cooked through. Drain really well and add to large pot. Stir together over medium heat and add red wine and beef broth. Add Classico sauces. Simmer for an hour until reduced a bit.
Shells:
Cook the shells for 10 minutes until al dente. Drain and lay out on a waxed paper lined cookie sheet to cool.
Prepare 4 small aluminium pans, approximately 9" x 9". Ladle enough sauce in the pans to cover. Stuff shells and place approximately12 or 13 in each pan. This will make 4 pans. Ladle more sauce over each shell, then sprinkle more mozzerella and parmesan on top. Top with parchment paper and foil and freeze!
Defrost and bake at 375º for 25 minutes, then remove foil and cook another 15 minutes. |
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