Saturday, September 11, 2010

Stuffed Shells Recipe

Stuffed Shells
Stuffed Shells
Stuffed Shells
Stuffed Shells
Stuffed Shells
Stuffed Shells
Stuffed Shells
Stuffed Shells
  • 1 Package Jumbo Pasta Shells
  • 1 Cup Diced Onion
  • 3 Links Sweet Italian Sausage, Casings Removed
  • 1 Clove Garlic, Minced
  • 2 Tablespoons Olive Oil
  • 1 Large Egg
  • 1 (16-ounce) Container of Ricotta Cheese
  • 3 Cups Cooked Chopped Spinach
  • 1 Cup Grated Parmesan Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • Salt & Pepper
  • 1 Cup Grated Parmesan Cheese


To make the filling: Heat the olive oil in a heavy frying pan. Cook the sausage meat until it is browned, breaking it up into small pieces as it cooks. Add the onions and garlic and continue to cook until the onions are soft. Remove from the heat and drain off any excess fat. Allow to cool.

In a large bowl, mix together the sausage mixture with the ricotta cheese, egg, chopped spinach, mozzarella and parmesan cheese. Season with salt and pepper.

Bring a large pot of salted water to a boil. Cook the pasta shells according to the instructions on the package until they are "al dente". Drain, rinse in cold water, and set aside.

Spread 1 cup tomato sauce over the bottom of an oven-proof baking or casserole dish large enough to hold all of the shells. Add a couple of teaspoons of water to the sauce and mix well. Stuff each shell with some of the filling mixture and lay the shells open side up into the casserole dish. Continue to fill all of the shells in this fashion.

Preheat the oven to 375 degrees F. Spoon the tomato sauce on the shells leaving some areas exposed. Sprinkle the remaining 1 cup of Parmesan cheese on top. Bake for about 30 minutes or until the dish is bubbly and just beginning to brown. Serve immediately.

Note: This dish can be prepared ahead of time and refrigerated. Before baking, allow the refrigerated dish to come to room temperature then bake as directed.

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