YOU WILL NEED
- 20 jumbo dried pasta shells
- 1 pound fresh pork sausage, casings removed (see note)
- 3 medium cloves garlic, finely chopped
- 1 (14-ounce) can diced tomatoes
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry (about 1 1/4 cups)
- 4 ounces ricotta cheese (about 1/2 cup)
- 2 ounces mozzarella cheese, coarsely grated (about 1/2 cup)
- Salt and fresh ground black pepper
- Warm marinara sauce, for serving (optional)
DIRECTIONS
- PREPARE SHELLS
- Heat the oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
- Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and then rinse the shells with cold water.
- Full directions see inspiredtaste.net
Sausage Stuffed Shells with Spinach
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Oleh
Asrifood
