Ingredients: |
Ingredients: 1 lb. Italian sausage, ground
2 eggs
1 pkg. jumbo pasta shells
2 cups Ricotta cheese
2 cups cottage cheese, 2-4% milkfat
12 oz. Mozzarella cheese
3/4 cup grated parmesan
4 cups spinach, roughly chopped
4 tsp garlic powder *see note
1 tsp oregano, dried
1 T parsley, dried
45 oz. spaghetti sauce
1/2 tsp pepper
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Directions: |
Directions:1. Cook the shells until they are pliable for filling and no more. Rinse in cold water and set aside.
2. While waiting for the water to boil: In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and set aside.
3. In the same saucepan, cook batches of spinach until wilted, about 1-2 minutes. Drain on paper-towel-lined plate. Squeeze excess water out (this will keep dish from getting soggy).
4. While the shells are cooking: In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
5. Coat the bottom of a 9x13in pan AND the bottom of a 5X8 with the spaghetti sauce. Spoon the cheese mixture into the shells and place shells propped up (open side up), very close together in the dish. (You can either bake both pans or freeze one for later.)
6. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
7. Cover with aluminum foil and bake at 350ºF for 25-35 minutes or until the cheese is bubbly. Remove foil, and switch oven to broil for 3-5 minutes (watch closely). Let stand 10 minutes before serving |
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