How to Make Deb's Spinach and Sausage Stuffed Shells

I love Pasta !! I love Cheese !! I don't make these too often, because I just kind of forget to buy Stuffing Shells when I'm in the grocery store. I usually get lasagna noodles or ziti. But, Stuffed shells are terrific.

I hope you enjoy this recipe.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 12 oz. package jumbo pasta shells
• 2 eggs, slightly beaten
• 1 32 oz. container Ricotta cheese
• 8 oz. shredded Mozzarella, divided
• 2 oz. grated Parmesan cheese
• 1 10 oz. pkg. frozen chopped spinach
• ½ lb. ground sweet Italian sausage
• 1 tbsp dried parsley
• 2 tsp salt
• 1 tsp ground black pepper
• 28 oz. of pasta sauce. Use own home made sauce, or a quality brand of prepared jarred pasta sauce ( I prefer Francesco Rinaldi or Tutturossa brand).
• 9 x 13 inch baking dish
• Zip lock bag or disposable pastry bag (optional)
• Large Mixing Bowl
• Aluminum Foil
• Large Saute pan
• Small sauce pan
• Large Pot for cooking shells
• 4-6 quarts water

1. Preheat oven to 350 degrees Fahrenheit.

2. In large pot, bring 4 -6 quarts of water to a boil. Cook Stuffing Shells according to package directions until 'al dente'. Drain the shells and remove from pot. Allow to cool on foil or parchment paper, separating shells so as not to stick together.

3. In the large sauté pan, cook the Sweet Italian sausage until cooked through. Drain any fat from the pan and discard. Remove cooked sausage from the pan and set aside.
   
   At this point, if using optional mushrooms, slice the mushrooms, discard the stems. Spray pan with cooking spray and cook mushrooms, remove from pan and set aside.

4. In the small sauce pan, cook the frozen spinach according to package directions. Drain all liquid from cooked spinach and set aside.

5. In the large mixing bowl, combine the Ricotta cheese, beaten eggs, 1/2 of the shredded Mozzerella cheese, the Parmesan cheese, the cooked sausage, parsley, salt, pepper until well combined. DO NOT BEAT. Add optional mushrooms at this point.

6. Spoon half of the pasta sauce into baking dish.

7. Spoon the cheese mixture into the cooked shells.

8. Place the filled shells, open end up, into the sauced baking dish.

9. Sprinkle the remaing 1/2 of the mozzerella chese over the shells.

10. Pour the remaining pasta sauce over the cheese.

11. Cover the baking dish with aluminum foil and place in center rack of the pre-heated oven.

12. Bake for 45 - 55 minutes, until edges are bubbly. Let cool for 5 - 8 minutes and then serve.