UNITS
SCALE
INGREDIENTS
- 18 Pasta shells, jumbo
- 1 lb Pork sausage , fresh, casings removed
- 3 cloves Garlic , minced
- 14 oz can Diced tomatoes, canned
- 1 ¼ cups Spinach , thawed from frozen and squeezed dry
- ½ cup Ricotta cheese
- To taste Salt
- To taste Black pepper , freshly ground
- ½ cup Mozzarella cheese , grated
METHOD
- Preheat oven to 175°C/350°F. Butter a large baking dish or spray with a non-stick cooking solution.
- Bring a large pot of salted water to boil. Add the pasta shells and follow package directions for cooking the shells. Drain and rinse the shells with cold water.
- Heat a large skillet over medium-high heat. Add sausage and cook until browned, about 10 minutes. Use a spoon to break the sausage up into smaller pieces.
- Stir in the garlic, tomatoes, and spinach. Cook until heated through and liquid has reduced by half, about 2 minutes. Remove the skillet from the heat and then stir in the ricotta cheese. Taste for seasoning then adjust with salt and black pepper to taste.
- Fill each cooked pasta shell with sausage filling and arrange them in the baking dish. Sprinkle mozzarella cheese on top. Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes
- Fill each shell with sausage filling and arrange into the baking dish. Scatter mozzarella cheese on top. Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes.
NOTES
- Alternatively, you can serve the shells with a warm marinara sauce
- You can substitute fresh spinach for frozen (cook 1 lb until wilted, squeeze out moisture and add to filling)
- Filling can be made up to 3 days in advance
- You can substitute turkey or chicken sausage for sausage but be sure to add a little olive oil when cooking it
