These stuffed shells are full of flavor and melt in your mouth. With Italian sausage, 4 cheeses and sauteed spinach, they are a hit every time!!
1lb. Italian sausage
1 Lg. Sweet Onion
1lb. Package spinach
2 Cups sliced button mushrooms
8oz cream cheese
1 cup grated parmesean cheese
2 cups shredded mozzerela cheese
8oz Ricotta cheese
1 box shells, approx. 30 shells
2 T chopped garlic
1 jar of your favorite spaghetti sauce.
6 T Olive oil
Salt/Pepper to taste
No nutrition information available
Cook shells according to box directions, place in an ice bath to stop the cooking process. Drain and set aside for filling.
Cook the italian sausage like you would ground beef until crumbly. (if you bought sausage with casings, remove before cooking)Set aside. Add cream cheese to hot sausage to soften.
Saute chopped onions and mushrooms in 3 T olive oil until soft. Add garlic and cook 1 minute. Add mixture to sausage.
In a hot saute pan, add remaining olive oil and spinach, season with salt and pepper. Cook until soft. Set aside until cool. Drain excess water and chop. Add to sausage mixture.
Add 1 cup mozzerela cheese, ricotta and parmesean cheese to sausage mixture and stir until all ingredients are incorporated.
Place about ½ of your spaghetti sauce in a 9 x 13 baking dish. Heat oven to 350 degrees.
Stuff cooked shells with approx. ¼ cup of mixture. Place on top of sauce.
You will only get about 24 good shells out of 1 box.
Spoon remaining sauce over shells and bake for approx. 40 minutes.
Sprinkle the rest of the mozzerela cheese on top and bake another 10 minutes.