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Italian



Ingredients:
�16�18 jumbo pasta shells
�1 pound fresh pork sausage links, casing removed
�1 tablespoon minced garlic
�1 (14-ounce) can diced tomatoes
�1 cup frozen spinach, thawed and squeezed dry
�1/2 cup ricotta cheese
�1/2 cup shredded mozzarella cheese
�Salt and freshly ground pepper

1.Preheat oven to 350 degrees F.
2.Boil large pasta shells according to the package directions. Once cooked, drain and add to a large bowl of ice water until ready to be stuffed.
3.To make the filling, start by removing the casing from the sausage links. Carefully use a sharp knife to pierce the casing and peel it off the meat.
4.Heat a large skillet over medium heat. Once hot, add the pork sausage to the pan and use a wooden spoon to break the sausage apart. Cook the sausage until browned.
5.Add a tablespoon of minced garlic and cook for about 30 seconds longer, making sure the garlic does not burn.
6.Pour in a can of diced tomatoes, juice and all.
7.Defrost some frozen spinach in the microwave (this should take one or two minutes). Once defrosted, squeeze the spinach over a bowl to remove the excess water.
8.Add the spinach to the pan and stir.
9.Remove the pan from the heat and add in the ricotta cheese to give the filling a creamier texture. Taste for seasoning, then use a spoon to fill each pasta shell.
10.Sprinkle mozzarella cheese on top of the shells, then bake in the oven for 25�30 minutes or until the cheese has melted and the tips of the shells begin to crisp and brown.
11.Remove shells from the oven and serve.


Unrated