Stuffed Shells

If you like lasagna, you will LOVE these shells. They are so much easier than their layered counterpart, and AMAZING!  I'm salivating just looking at the picture, and can only assume you are, too - you might want to make these right away!

What you need:

8 oz ricotta cheese
3 oz. fresh spinach
1 1/2 tsp. dried basil (1 T if using fresh)
1 egg
2 links Italian sausage (about 1/2 lb)
1/2 c parmesan cheese
1 c. mozzarella cheese
16 jumbo shells
1 batch (or one jar) of marinara sauce (recipe follows)

First things first, start boiling your water for your shells.  When it begins to boil add some salt to season the pasta, then add the shells.  Cook according to package directions, but keep in mind they will cook again in the oven, so be careful not to over-cook.  Also, it is much easier to stuff them if they aren't falling apart.

While you're cooking your shells, go ahead and cook your sausage as well.  If you're using links - which I recommend because they are so easy to freeze and unthaw just the right amount, rather than having to portion a package of ground meat - remove them from their casings.  I do this by slicing the casing open length-wise then peeling it off of the sausage.  I used both hot and mild sausage - you can use whatever kind you like!

 Brown and drain the sausage and while it is cooling, mix all of the remaining ingredients EXCEPT the mozzarella (that goes on top!) 

I HIGHLY recommend grating your own parmesan.  It costs a little more than the stuff in the green can, but it is a difference you can absolutely taste!

You will need to chop your spinach as finely as you like - which might be pretty small if you're trying to sneak it past your little guys!

 

When it is all mixed, and your sausage is cooled, add the sausage to the mixture as well.  

 

Put some marinara sauce in the bottom of your casseole dish (I recommend an 8x8 dish if you have it), just enough to keep the noodles from sticking.





 

When your noodles are done, and cool enough to touch, you can begin stuffing them with the filling.  I use a small cookie scooper (about the size of a heaping tablespoon) to help evenly distribute the filling.  You can always use spoons, and don't be afraid to go back and steal from some if you end up with an empty noodle.

 

Fill the dish with your stuffed shells, then cover with remaining sauce and top with mozarella cheese.  Place in preheated 350 degree oven and bake for about 30 minutes, or until bubbly and beautiful and you can resist the intoxicating aroma no longer.  Enjoy!

 

 

Marinara Sauce

2 T extra virgin olive oil
1 chopped onion
2-3 cloves chopped garlic
1 can crushed tomatoes
1 can diced tomatoes (I like petite diced)
2 tsp dried basil
1 tsp sugar
salt and pepper to taste (I recommend kosher salt because it has more flavor with less sodium)

Place saute pan on stove and turn burner on medium.  Add olive oil, followed by chopped onion, then garlic, then salt and pepper. Don't allow your pan to get too hot or your garlic will brown, and you don't want brown garlic - just gently cooked, still yellowish garlic.  When onions are tender and transluscent add the tomatoes, followed by sugar and basil.  Add more salt and pepper taste. 

THIS YEILDS 2 BATCHES of sauce, so you only need HALF for the stuffed shells recipe, unless of course, you double your shells and put half in the freezer for a busy weeknight - sounds like a good idea to me!)