1 28-oz. can chopped tomatoes with herbs, including the liquid
Instructions
Bring a large pot of salted water to boil. Cook pasta shells
according to package directions. Drain, rinse with cold water, and
set aside.
Heat olive oil in a large skillet over medium-high heat. Add the
onions and cook until softened, about 5 minutes. Add the sausage
to the pan, breaking it into smaller pieces as it cooks. Cook until
the sausage is completely cooked through and no pink remains,
about 5 minutes. Add the garlic and cook until fragrant, about 30
seconds. Remove from the heat.
In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup
of the Parmesan, basil, bread crumbs, salt, and pepper. Stir
together to combine. Add the cooked sausage mixture to the bowl
and stir until evenly mixed.
Preheat the oven to 375 degrees F. Spread a thin layer of the
chopped tomatoes in the baking dishes (either three 8×8 inch
pans, or one 9×13 inch and one 8×8 inch). Stuff each shell with
some of the sausage and cheese mixture, and arrange in the
baking dishes, open side up. Spread the remaining tomatoes over
the top of the pasta shells.
Cover the pans 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.
Originally Submitted
1/13/2013
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