Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings
This recipe is a must-try! Oh, man, try it now and prepare to be amazed. Enjoy!
1 tablespoon olive oil
½ lb mild Italian sausage
½ c yellow onion, finely chopped
1 tsp minced garlic
3 tbsp tomato paste
28 oz crushed tomatoes, San Marzano recommended
½ tsp oregano, dried
¾ tsp kosher salt
¼ tsp black pepper
16 jumbo pasta shells, cook a couple extra in case some break
1 tbsp olive oil
2 tsp minced garlic
4 c spinach leaves, packed, roughly chopped
15 oz ricotta cheese, whole milk
1 c mozzarella cheese, shredded
½ c Parmesan cheese, finely shredded, plus more for garnish
1 large Egg
1 tbsp chopped parsley
1 tbsp chopped basil
1 tsp kosher salt
⅛ tsp ground nutmeg
½ tsp black pepper
For the Sauce:
Step 1: Place a large saucepan on the stove and turn the heat to medium.
Step 2: Add 1 tablespoon of olive oil and allow it to become hot.
Step 3: Add the sausage and cook until crumbly and brown.
Step 4: Add the garlic and onion. Sauté for about 2 minutes or until aromatic and translucent.
Step 5: Add the tomato paste. Stir and cook for about a minute.
Step 6: Add the oregano, crushed tomatoes, salt, and pepper. Stir until well mixed.
Step 7: Turn the heat up to medium-high and allow the mixture to simmer.
Step 8: Cover the pan with a lid, then continue to simmer for 15 minutes on low heat.
Step 9: Transfer the sauce into a 9×13-inch baking dish and spread it on the bottom.
For the Stuffed Shells:
Step 1: Place the oven rack in the middle of the oven, then preheat it to 200 degrees C or 400 degrees F.
Step 2: Place a large pot with 3 quarts of water on the stove, then turn the heat to high. Allow the water to boil.
Step 3: Add the pasta and cook for a few minutes or until al dente. Drain and rinse with cold water to stop the cooking process, then place them into a sheet pan.
Step 4: Place a large pan on the stove and turn the heat to medium.
Step 5: Add 1 tablespoon of olive oil and allow it to become hot.
Step 6: Sauté 2 teaspoons of garlic until aromatic.
Step 7: Add the spinach and cook until wilted, then set it aside.
Step 8: In a mixing bowl, add the ricotta, spinach, egg, mozzarella, basil, parsley, nutmeg, Parmesan, salt, and pepper. Stir until well mixed.
Step 9: Put the cheese filling into a piping bag.
Step 10: Pipe the filling over each pasta shell.
Step 11: Arrange the pasta shells into the prepared baking dish.
Step 12: Cover the pasta shells with aluminium foil.
Step 13: Place the baking dish inside the preheated oven and bake for 30 minutes or until done.
Step 14: Serve and enjoy!
Fat 25g 38% | Saturated Fat 11g 55% | Cholesterol 90mg 30% | Sodium 1150mg 48% | Potassium 639mg 18% | Carbohydrates 24g 8% | Fiber 3g 12% | Sugar 6g 7% | Protein 20g 40% | Vitamin A 2130IU 43% | Vitamin C 16mg 19% | Calcium 322mg 32% | Iron 2.9mg 16%
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