Stuffed Pasta Shells
Stuffed Pasta Shells – These savory shells never fail to do a big impression, even if the recipe is very easy. One or two of these shells do a great individual serving at a potluck, so a single batch goes a long way.
It generally astonishes me that father, who is anything but a patient man in any case, and what little tolerance he had he lost bringing up six children, will, in any case, try to tenderly stuff many pasta shells. Not to say there wasn’t any protesting, but rather he realized the work would satisfy, and it did.
Kind sized pasta shells, loaded down with a blend of Italian wiener, spinach, ricotta, and Parmesan cheeses, encompassed by tomatoes and heated until bubbly, do you think there were any scraps? Hah! No chance.
1. Looking forward to making this Stuffed Pasta Shells dish for my babies baptism but I need to make it egg free.
2. My friends & family can’t get enough. I will be making more for the Super Bowl. They are shaped like footballs & the size is perfect to taste or to feast.
3. Delicious. A family favorite. To cut the fat, I cook the sausage first in my cast iron skillet with no added oil, and then remove it to a colander to drain the fat.
4. Family loves it! My 4-year-old actually ate it. I only can say a perfect way for her to eat spinach and not know it!! Love the idea of freezing, easy to pull out and put in the oven when ready.
Stuffed Pasta Shells
These savory shells never fail to do a big impression, even if the recipe is very easy. One or two of these shells do a great individual serving at a potluck, so a single batch goes a long way.
1 12-ounce package jumbo pasta shells
1 Tbsp olive oil
1 cup finely chopped yellow onion
1 pound sweet Italian sausage, casings removed
1 Tbsp minced garlic
1 large egg
16-ounces ricotta cheese
10-ounces chopped frozen spinach, squeezed dry, thawed and chopped further (or TEN ounces chopped fresh spinach)
1 cup grated Parmesan cheese
1 Tbsp chopped fresh basil or Just 1 teaspoon dried basil
1/4 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 28-ounce can tomatoes with herbs, and including the liquid, tomatoes are broken up (or your favorite tomato or pasta sauce)