SAUSAGE AND SPINACH STUFFED SHELLS

Jumbo pasta shells filled with a mix of ricotta, mozzarella, and spinach that's topped with crumbled sausage and cheese and baked on a mattress of pasta sauce.

SAUSAGE AND SPINACH STUFFED SHELLS

The Husband and i really like to host get-togethers at our residence (our military of little dogs like it, too) and we’ve quite an awful lot were given the system for “extremely good house celebration” down pat. however you recognize what we always conflict over.

I recently attempted it with one among my favored pasta shell recipes and i was now not disillusioned. This recipe of filled shells with sausage with creamy ricotta, stringy mozzarella, and flavorful sausage changed into already a tried and proper classic.

SAUSAGE AND SPINACH STUFFED SHELLS

INGREDIENTS

  • 18 jumbo shells see recipe notes
  • 1/2 lb ground sausage
  • 2 cup ricotta
  • 2 egg
  • 1 tsp garlic powder
  • 1 tbsp oregano fresh and chopped
  • 1/2 cup frozen spinach thawed, rinsed, and drained
  • 2 cup mozzarella cheese shredded and divided
  • 1 cup parmesan cheese shredded and divided
  • 23 oz Ragu Homestyle Thick & Hearty Four Cheese sauce (1 jar)
  • 1 tbsp parsley fresh and chopped (optional)


INSTRUCTIONS

  1. Preheat oven to 360 F. Spray a 9x13 baking dish with baking spray, then set apart.
  2. In a massive spaghetti pot, prepare dinner jumbo pasta shells to just shy of al dente (see recipe notes about shells). region cooked pasta in a large bowl and upload a touch of cool water (to maintain pasta wet and prevent cooking procedure). cover bowl with a towel and set aside.
  3. at the same time as pasta cooks, add sausage to a large skillet and brown & disintegrate over medium-high warmness. Drain sausage and set apart.
  4. In a massive bowl, whisk ricotta and eggs collectively till clean. upload garlic powder, oregano, spinach, 1 cup mozzarella cheese, and half cup parmesan cheese to bowl and stir together until thoroughly mixed.
  5. Pour Ragu Homestyle Thick & Hearty four Cheese sauce in prepared baking dish, smoothing out to absolutely cowl the bottom of the dish.
  6. To fill the shells: Cup a jumbo shell in your weaker hand, going through the shell in order that the tighter curl of the shell is near your thumb and the looser element rests along your hands (or palm - whichever is most cozy). Use your thumb to pry open the shell, then scoop within the ricotta cheese mix with a spoon or a spatula. each shell can preserve approximately three tablespoons to one/4 cup of filling. when shell is full, location it on top of the marinara sauce, seam side up.
  7. Sprinkle cooked sausage on top of filled shells, then pinnacle with closing half cup parmesan cheese and 1 cup mozzarella cheese.
  8. cover baking dish with aluminum foil and bake for 30-forty five minutes or till cheese is completely melted and sauce is bubbly.
  9. Serve immediately with parsley as garnish (optional).

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