Happy Wednesday everyone!!!
I made this recipe last night for dinner and it was sooo yummy! I even had some of the leftovers today for lunch and it was just as good as last night. This recipe is pretty simple and quick to make. I have a fall version with butternut squash that I will make once the weather cools down a bit. This Texas heat is absolutely insane right now.
- For the Italian Sausage I used a Hot Italian Sausage from HEB. It adds a lot of flavor!! Don’t worry it’s not spicy at all in this recipe. You will love it! I’ve linked it below under ingredients
- Jumbo Shells- you will only need 16 shells. I usually boil a couple extra in case one breaks or messes up when trying to stuff it.
- 1 jar marinara sauce
- 1 pound Italian sausage
- 3 cups spinach
- 3 cloves garlic, minced
- 1 pound jumbo shells
- 15 ounces ricotta
- 1 egg
- ¼ cup parmesan, shredded
- Additional parmesan, shredded
- Salt & pepper
- Preheat oven to 350 degrees.
- Boil water in a large pot for the shells, and cook according to the package.
- Meanwhile, cook sausage over medium heat.
- Add spinach and garlic to the cooked sausage and cook until the spinach is wilted then remove from heat.
- In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until combined. Season with salt and pepper.
- Grease bottom and sides of a 9X13 baking dish. ( I used spray coconut oil)
- Pour half of the marinara jar into the baking dish and spread the sauce with a spoon to get an even coating on the bottom the dish.
- Fill cooked pasta shells with 3-4 tablespoons of filling.
- Arrange shells in marinara sauce in the 9×13 baking dish.
- Sprinkle additional parmesan on top of each shell.
- Bake for 20 minutes