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Pasta, Rice, Beans |
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INGREDIENTS:
1 12oz package jumbo pasta shells
1 tbs olive oil
1 cp finely chopped yellow onion
1 lb sweet Italian sausage casings removed
1 tbs minced garlic
1 lg egg
16 oz ricotta cheese
10 oz chopped frozen spinach thawed, squeezed dry, chopped further
1 cp grated Parmesan cheese
1 tbs chopped fresh basil or 1 tsp dried basil
1/4 cp unseasoned bread crumbs
1/2 tsp salt
1/2 tsp ground black pepper
1 28 oz can tomatoes with herbs including the liquid, tomatoes
broken up (or your favorite tomatoes)
2 9x13 shallow baking dishes
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DIRECTIONS:
Bring a large pot of salted water to a boil (1 tsp salt per quart
of water). Cook the pasta shells according to the instructions on
the package. Drain, rinse in cold water, and set aside.
Heat olive oil in a large skillet on medium high heat. Add the
onions and cook until softened, about 5 minutes. Add the sausage
to the pan, breaking up the sausage into smaller bits. Cook
sausage until cooked through, and no pink remains, about 5
minutes. Add the garlic and cook until fragrant, about 30 seconds
to a minute more. Remove pan from heat.
Beat the egg lightly in a large bowl. Mix in the ricotta, chopped
spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs,
salt, pepper, and sausage mixture. Fill each cooked pasta shell
with some of the ricotta, spinach, sausage mixture.
Spread 1/2 cup chopped canned tomatoes over the bottom of each of
the baking dishes. Arrange the stuffed pasta shells in the dishes.
Spread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead, to freeze (up to four months) or
refrigerate before cooking. (If freezing, cover with foil, then
wrap with plastic wrap.)
Heat oven to 375°F. Cover the pans with foil and bake for 30
minutes, until hot and bubbling. Remove foil and sprinkle with
remaining Parmesan cheese, bake uncovered for 10 more minutes
Servings: 12
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