Sausage, Green spinach, Ricotta Stuffed Pasta Shells Recipe
Ingredients
- 1 12-ounce package jumbo pasta shells
- 1 Tablespoons of essential olive oil
- 1 cup finely chopped yellow onion
- 1 pound sweet Italian sausage, casings removed
- 1 Tablespoons of minced garlic clove
- 1 large egg
- 16-ounces ricotta cheese
- 10-ounces chopped frozen green spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh green spinach)
- 1 cup grated Mozzarella dairy product
- 1 Tablespoons of chopped fresh tulsi or 1 teaspoon dried tulsi
- 1/4 cup unseasoned bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 28-ounce can tomato plants with herbs, such as the liquid, tomato plants damaged up (or perhaps your favorite tomato or pasta sauce)
- 2 9x13 shallow baking dishes
Method
1 Bring a sizable pot of salted water to some boil (1 teaspoon salt per quart water). Prepare the pasta shells based on the instructions around the package. Drain, rinse in cold water, and hang aside.
2 Heat essential olive oil inside a large skillet on medium high temperature. Add some onions and prepare until softened, about a few minutes. Add some sausage towards the pan, splitting up the sausage into smaller sized bits. Prepare sausage until cooked through, with no pink remains, about a few minutes. Add some garlic clove and prepare until aromatic, about thirty seconds to some minute more. Remove pan from heat.
3 Beat the egg gently inside a large bowl. Add the ricotta, chopped green spinach, 1/2 cup from the Mozzarella dairy product, tulsi, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta covering with a few of the ricotta, green spinach, sausage mixture.
4 Spread 1/2 cup chopped canned tomato plants over the foot of each one of the baking dishes. Arrange the stuffed pasta shells within the dishes. Spread the rest of the tomato plants over the top pasta shells.
You now could make ahead, to freeze (as much as four several weeks) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
5 Heat oven to 375°F. Cover the pans with foil and bake for half an hour, until hot and bubbling. Remove foil and sprinkle with remaining Mozzarella dairy product, bake uncovered for 10 more minutes.
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Recipe adapted from recipe on box of Barilla jumbo pasta shells, along with a recipe appearing within the Sacramento Bee.
Showing 4 of 65 Comments
Excellent recipe. The only real a few things i did that deviated in the recipe were which i overlooked the breadcrumbs and used a combination of mozzarella and Parmesan cheeses for the top shells. I made use of crushed italian seasoned tomato plants. They arrived on the scene perfect. Is going to be causeing this to be one again. Just easy and scrumptious recipe!
Absolutely fantastic recipe. Chose to make this yesterday and my hubby wouldn't stop raving about how exactly scrumptious it had been. It was once i told him things i was making and that he complained he didn't need it. Of course, congrats. Thanks Elise!
It was amazing inside a vegetarian version (without sausage, with extra ricotta and green spinach), with aldredo sauce and bruschetta rather of canned tomato sauce, and fresh salsa (I made use of Trader Joe’s Hot fresh salsa) on the top following the shells emerge from the oven for any awesome fresh accessory for home plate. An Enormous thanks towards the commenter who recommended stuffing the shells by putting the Ricotta mixture right into a plastic bag, reducing the corner, and dispensing in to the shells this way. Saved me a lot of time! My entire family loved this recipe! Thanks a lot!
The Household loves it! My college old really ate it. I'm able to say. perfect method for her to consume green spinach and never realize it. Love the thought of freezing, easy to take out and set in oven when ready.
It was excellent with Mezzerta’s Vodka Marinara sauce instead of the canned tomato plants!