A couple of weeks ago, I read this post over at Eat At Home (a great food blog that you should check out if you haven't already!). I was inspired to try my own version of sausage and spinach stuffed shells. The result was fantastic and made enough to feed me and two friends. I served them with a big green salad, dressed with a homemade dressing which complemented the shells quite nicely. Heck, I'll give you the recipe for that, too! I made these shells yesterday morning, then put them in the fridge until dinner time, when I baked them in the oven for about 25 minutes before serving. A great make-ahead meal for busy weeknights. You could easily omit the sausage or use ground beef instead. You can use any kind of pasta sauce, as well. I had some marinara leftover from a batch I made last week, so I used that.
- 1 box jumbo shell pasta
- 1 pound bulk Italian Sausage
- 2 cups pasta sauce
- 1 1/2 cup baby spinach leaves, chopped
- 1-15 oz. container ricotta cheese
- 1 1/2 cup mozzarella cheese, divided
- 2 eggs, beaten
Boil pasta according to pacakge directions, about 15 minutes. Meanwhile, brown sausage and drain. In large bowl, mix eggs, ricotta, 1 cup of mozzarella, spinach and sausage until well-blended. Stuff each shell with about 1 tablespoon of mixture and place in shallow baking pan. Top with pasta sauce and sprinkle with remaining mozzarella cheese. Bake at 350 25-30 minutes or until heated through.
HEY, Y'ALL EASY SALAD DRESSING
- 1 cup garlic-infused olive oil
- 1/2 cup red wine vinegar
- dash of Mrs. Dash Italian seasoning blend
Whisk ingredients together and pour over crisp salad.