Directions: |
Directions:1. Bring a large pot of salted water to a boil. (1 teaspoon of salt per quart of water) Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside. I like to spray a cookie sheet with oil and place shells until ready for use.
2. Heat olive oil in a large skillet on medium high heat. Add the onions and cook util softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller pieces. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook about a minute more. Remove pan from heat.
3. Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
4. Spread 1/2 cup of desired sauce over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining sauce over the top of the pasta shells.
At this point you can make ahead, to freeze or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap. Or you can fill the shells you want to use for your meal and put remaining mixture in a freezer bag or 2, to use later.)
5. Heat oven to 375º. Cover the pan with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes. |