Spinach and Sausage Stuffed Pasta Shells

Spinach and Sausage Stuffed Pasta Shells

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained and squeezed dry
1 (1 pound) package Tennessee Pride or Jimmy Dean Country sausage, browned, crumbled and drained (or your favorite turkey sausage)
1 cup grated Parmesan cheese
2 teaspoons dried basil
1 egg, lightly beaten
4 cloves garlic, minced
Salt and pepper to taste
2 cups finely shredded Mozzarella cheese
4 cups spaghetti sauce

Preheat oven to 350 degrees. Bring a large pot of salted water to boil and place pasta shells in boiling water. Bring water back to boil. Cook until noodles are just tender; drain well. Combine ricotta, spinach, crumbled sausage, 1/2 cup Parmesan cheese, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
Spread 1/2 cup spaghetti sauce sauce evenly over the bottom of a 9x13-inch baking dish.
Fill each pasta shell with the spinach and sausage mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining spaghetti sauce over the shells and sprinkle with Parmesan cheese and mozzarella. Cover the pan with aluminum foil and bake in oven for 30 minutes. Remove foil and bake an additional 5 to 10 minutes until lightly browned and bubbly.

Makes 6 servings

Just a thought: Don’t use the sausage and make this a vegetarian dish. This freezes well for up to 3 months.