Ingredient:
1 package (12 oz.) jumbo pasta shells
2 tbsp olive oil
1/2 cup finely chopped onion
3/4 lb. bulk sweet Italian sausage
2 cloves garlic, minced
1 large egg
15 oz. whole or part-skim ricotta cheese
1 box (9 oz.) frozen chopped spinach, thawed and squeezed dry
3/4 cup grated Parmesan cheese, divided
4 oz. fresh mozzarella, grated
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 jar (32 oz.) tomato sauce with basil
Method:
Preheat oven to 350°F. Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain shells in a colander and rinse under cold water. Set on paper towels to try.
Heat olive oil in a large skillet on medium-high heat. Add onion and cook until softened, about 5 minutes. Add sausage and cook until no longer pink (about 5 minutes more), stirring frequently and breaking it into smaller pieces as you go. Add garlic and cook 1 minute longer. Remove pan from heat and allow sausage to cool.
In a small bowl, lightly beat egg. Add ricotta, spinach, 1/2 cup Parmesan cheese, mozzarella, salt, pepper and the cooled sausage mixture, and stir until blended.
Spread 1 cup of tomato sauce over the bottom of a 3-quart baking dish. Fill pasta shells with sausage-cheese mixture and arrange in a single layer. Spread remaining tomato sauce over stuffed shells. Cover dish with foil and bake until hot and bubbling, about 30 minutes.
Remove foil and sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.
1 package (12 oz.) jumbo pasta shells
2 tbsp olive oil
1/2 cup finely chopped onion
3/4 lb. bulk sweet Italian sausage
2 cloves garlic, minced
1 large egg
15 oz. whole or part-skim ricotta cheese
1 box (9 oz.) frozen chopped spinach, thawed and squeezed dry
3/4 cup grated Parmesan cheese, divided
4 oz. fresh mozzarella, grated
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 jar (32 oz.) tomato sauce with basil
Method:
Preheat oven to 350°F. Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain shells in a colander and rinse under cold water. Set on paper towels to try.
Heat olive oil in a large skillet on medium-high heat. Add onion and cook until softened, about 5 minutes. Add sausage and cook until no longer pink (about 5 minutes more), stirring frequently and breaking it into smaller pieces as you go. Add garlic and cook 1 minute longer. Remove pan from heat and allow sausage to cool.
In a small bowl, lightly beat egg. Add ricotta, spinach, 1/2 cup Parmesan cheese, mozzarella, salt, pepper and the cooled sausage mixture, and stir until blended.
Spread 1 cup of tomato sauce over the bottom of a 3-quart baking dish. Fill pasta shells with sausage-cheese mixture and arrange in a single layer. Spread remaining tomato sauce over stuffed shells. Cover dish with foil and bake until hot and bubbling, about 30 minutes.
Remove foil and sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.
