Ingredients
1 package jumbo pasta shells
4 cups ricotta cheese
12 oz shredded mozzarella cheese
2 eggs lightly beaten
4 teaspoons garlic powder
1 teaspoons dried oregano
3/4 cup parmesan, shredded
45 oz spaghetti sauce large jar
4 cups spinach rough chopped
1 pound ground Italian sausage
Dried parsley for garnish
1/2 teaspoon pepper
Instructions
In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions. In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper. Stir in the spinach. Coat the bottom of a 9x13 inch pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese. Cover with aluminum foil and bake at 350 degrees for 25-35 minutes or until the cheese is bubbly.
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