Sunday, February 17, 2008

Sausage and Spinach Stuffed Shells

1 (12 oz) box uncooked jumbo pasta shells
1 lb Italian sausage, cooked and crumbled (or 2 cups cooked chicken or omit for a vegetarian version)
1 small onion, chopped
2 C fresh chopped spinach
2 cloves garlic, minced
1 (15 oz) container ricotta cheese
2 (8 oz) packages cream cheese, softened
1 (5 oz) package shredded Parmesan cheese
1 large egg, lightly beaten
1 TB dried parsley flakes
1 tsp Italian seasoning½ tsp salt
½ tsp pepper
2 C (8 oz) shredded mozzarella cheese, divided
32-36 oz prepared spaghetti sauce (depends on how saucy you want it!)

Cook shells according to package directions; drain and set aside.Preheat oven to 350. Lightly grease (cooking spray) two 13x9x2-inchbaking dishes.Brown sausage and onion together in a skillet. Drain and set aside.In a large bowl, combine sausage/onion mixture and next 10ingredients. Stir in 1 cup shredded mozzarella. Spread half of thespaghetti sauce into prepared baking dishes.

Spoon mixture into shells and arrange them over sauce in the dishes. Top with remaining sauce. Cover tightly with aluminum foil.Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 C mozzarella. Bake for 5-10 more minutes.

Makes 8-10 servings

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