These Easy Cheesy Stuffed Pasta Shells are a delicious family friendly meal that combines ricotta, mozzarella, and parmesan cheeses with spinach and hot or mild sausage stuffed into large shells.
1 package jumbo pasta shells 16oz
4 cups ricotta or cottage cheese
12 oz shredded Jensen's Mozzarella cheese
2 Eggs lightly beaten
4 tsp garlic powder
1 tsp dried oregano
3/4 cup parmesan grated or shredded is fine
Jar of your favourite tomato sauce
4 cups spinach rough chopped and stems removed if you prefer (or use frozen, just make sure to drain well!)
1 lb ground Wally Parr Sausage in Mild or Hot
Fresh parsley or basil to garnish
1/2 tsp pepper
In a skillet over medium heat, brown and crumble the sausage. When using Wally Parr Sausage, there will be little to no fat to drain off (87% fat free!) In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells to al dente. You do not want them overcooked - if they are slightly undercooked that is fine.
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 and sausage.
Coat the bottom of a 9x13in 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. There will be more shells than will fit into this pan. Either make a second smaller pan or freeze for future use.
Sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
Cover with aluminum foil and bake at 350F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely!)
Let stand 10 minutes before serving.