My stuffed shells are a quick and easy weeknight meal. I always try to keep my dinner cooking less than and a hour and this definitely fits that time frame! Some short cuts have been taken, such as jarred pasta sauce and frozen garlic bread. If you have extra time, please make those substitutions and let me know how it tastes!
Stuffed Shells (makes approx. 14 shells)
1/2 lb hot sausage
1 cup frozen spinach, thawed and drained
1 cup chopped onion
1 cup chopped mushrooms
2 tbs olive oil
2 cloves garlic, crushed
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp crushed red pepper flakes (more or less depending on how spicy you like it)
1/2 cup ricotta
1 cup Italian blend cheese, plus more for topping
16 oz favorite jarred pasta sauce
14 jumbo shells (found in pasta aisle)
Preheat oven to 375F
Bring a large pot of water to a boil and cook jumbo shells as directed.
While pasta is cooking, brown sausage, onions and mushrooms in 2 tbs olive oil until no pink remains and onions and mushrooms are softened. Add garlic and spices and cook for an additional 2 minutes. Turn off heat and add ricotta and Italian blend cheese. Set aside.
After the shells are cooked, rinse in cold water and pat dry. Stuff shells with filling and place them in a 9×13 pan. Cover shells liberally in sauce and sprinkle with extra cheese.
Bake for 30 minutes or until cheese is melted and pasta sauce is bubbling.
That’s it! It’s a really easy recipe to adjust to your tastes, so have fun with it. I’ve thought about adding chopped artichoke or sun dried tomatoes for a different flavor, but haven’t had a chance to try either- yet! . Let me know what you think.