Spinach Stuffed Shells
~Shell Stuffing~
2 fat links Johnsonville Italian sausage, browned without casing, chopped small and drained
16 oz ricotta cheese
1/2 cup shredded parmesan
2 eggs
8 oz frozen spinach, thawed and with all moisture squeezed out
2 cups mozzerella
~Marinara~
28 oz crushed tomatoes
8 oz tomato sauce
3 or 4 cloves crushed garlic [or 1 tsp garlic powder]
1 medium onion diced
2 TBSP dried oregano
2 tsp dried basil
1 tsp dried thyme
~Shell Stuffing~
2 fat links Johnsonville Italian sausage, browned without casing, chopped small and drained
16 oz ricotta cheese
1/2 cup shredded parmesan
2 eggs
8 oz frozen spinach, thawed and with all moisture squeezed out
2 cups mozzerella
~Marinara~
28 oz crushed tomatoes
8 oz tomato sauce
3 or 4 cloves crushed garlic [or 1 tsp garlic powder]
1 medium onion diced
2 TBSP dried oregano
2 tsp dried basil
1 tsp dried thyme
*simmer about 30 minutes while putting together shells*
- 1 box jumbo shells prepared according to box directions
- Spoon cheese mixture into cooked pasta shells [ about 2 TB per shell]
- Spray grease baking dish and pour thin coating of sauce over bottom.
- Line up stuffed shells tightly together until dish is full, then pour remaining sauce over top and cover with foil.
- Bake 1 hour at 350 degrees.
