Sausage and Spinach Stuffed Shells







Sausage and Spinach Stuffed Shells:

1 box jumbo pasta shells

2 Tbsp olive oil

1/2 c finely chopped red onion

1 pkg. hot Italian turkey sausage, removed from casings

2 cloves garlic, minced

1 large egg

1 (15 oz) container part-skim ricotta cheese

1 box frozen spinach, thawed and drained

3/4 c grated Parmesan

4 oz shredded mozzarella

1/2 tsp each salt and pepper

32 oz spaghetti sauce w/ basil

* Preheat oven to 350.  Cook pasta according to directions and then rise with cold water.  Heat oil in a skillet and add the onion, cooking about 5 minutes or until softened.  Add the sausage and cook, breaking it up into tiny bits until no longer pink, about 5 minutes.  Add the garlic and stir through for another minute.  Remove pan from heat.  Beat egg lightly in a large bowl and then add in the ricotta, spinach, 1/2 c of the Parmesan, mozzarella, salt and pepper.  Mix well and then stuff the shells.  Place the shells into a casserole dish coated with 1 c of the spaghetti sauce.  Drizzle the remaining sauce on top and cover with foil.  Cook for 30 minutes.  Remove foil.  Sprinkle with additional Parmesan cheese and bake again for 10 minutes. 


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