32 jumbo pasta shells, cooked according to package directions, drained and rinsed with cold water
1 (10 oz.) box frozen chopped spinach, thawed and well drained
1 lb. Italian sausage
1 small onion, chopped
2 cloves garlic, minced
2 t. Italian seasoning
salt and pepper to taste
4 eggs, beaten
2 c. ricotta cheese
2 c. mozzarella cheese, grated
2 c. cheddar cheese, grated
3 c. pasta sauce of your choice (marinara and alfredo both work well)
Brown sausage with onion and garlic, drain. Combine all ingredients but pasta shells and pasta sauce. Fill each pasta shell with 3 T. of the filling. Place shells in a greased baking dish and top with pasta sauce. Bake at 350 degrees for 30 min. The shells may be frozen before baking. If frozen, thaw desired amount of shells and top with sauce before baking.
You can easily customize shells by using hamburger, chicken, or other kinds of cheese in place of cheddar or mozzarella. We tested with Italian cheese blend, mozzarella, Italian sausage and refrigerated alfredo sauce.
Recipe submitted by Linda Taylor - Winner of the Favorite Make Ahead and Freeze Recipe Contest
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