Wednesday, December 11, 2013

Italian Sausage and Spinach Stuffed Shells Recipe

Are any of you ready for Christmas?? I have most of my Christmas presents purchased, but we won't be setting up the tree until we move. 9 days until closing! We are super excited!

I had a walk through at the house this morning with Habitat. They go through and teach you how to use everything, which is SO useful! Especially being a first time homeowner! We also have a dedication ceremony on Saturday where they invite volunteers and other people from the community to celebrate out house being finished. 

There's so much going on these next couple weeks and we are looking forward to every minute of it! Luckily I had all of these recipes cooked and typed up ahead of time so I can still share with you throughout this madness! :)



 
Italian Sausage and Spinach Stuffed Shells (click here to print recipe)

What you need:
18 jumbo shells
3 Italian sausage links, casings removed
1 medium onion, diced
3 cloves garlic, minced
8 ounces white mushrooms, sliced
1 cup chopped, frozen spinach
2 tablespoons fresh parsley, chopped
7.5 ounces ricotta
salt and pepper, as desired
1- 14.5 ounce jar alfredo sauce
1- 24 ounce jar spaghetti sauce
1- 14.5 ounce can petite diced tomatoes
1 1/2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees.

Cook the jumbo shells in boiling water for 8 minutes. Rinse with hot water and drain.

Meanwhile in a skillet, brown the Italian sausage with the onion, garlic, and white mushrooms until sausage is cooked though. I like to break the sausage apart into small pieces while browning. Add the spinach and saute for a few minutes. Remove from heat and stir in the parsley and ricotta. Season with salt and pepper as needed.

Stir together the alfredo, spaghetti sauce and diced tomatoes for the sauce. Scoop a couple spoonfuls of sauce into the bottom of a 9x13 baking dish. Fill each shell with the sausage and spinach mixture and place in the baking dish. Pour the sauce over top of the stuffed shells, and sprinkle with the mozzarella.

Bake for 30 minutes or until cheese is browned and sauce is bubbly.

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On the blog... one year ago: Collard or Turnip Greens with Smoked Turkey



Two years ago: Tomato Tortellini Soup


This recipe is shared at these blogs: Weekend Potluck at The Better BakerThe Weekend Re-Treat at The Best Blog RecipesFreedom Friday at Love Bakes Good Cakes,

1 comment:

  1. I never put sausage in my stuffed shells. Great idea.

    ReplyDelete

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