Stuffed Pasta Shells

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  • ½ box largest shells (if you get shells from Olive Scene – double the recipe)
  • 8 oz. Bulk Italian sausage (not in casing)
  • 2 tbs olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 5 or 6 oz fresh baby spinach rough chopped
  • Pinch of salt and pepper
  • 1 ½ c. ricotta cheese
  • 1 egg beaten
  • ½ c. pecorino romano cheese grated
  • ¼ tsp ground nutmeg
  • Pinch of salt and pepper
  • 1 jar of your favorite  pasta sauce
  • 1 C. mozzarella shredded


Cook shells according to directions on box.  Rinse and drain. Set aside.

Sauté sausage in a medium frypan until all pink is gone. Pour off fat and set aside.

Heat oil over medium high heat in a medium to large sauté pan.

Add onions and soften for 7 or 8 minutes.

Add garlic and cook 1 minute.

Add spinach with a little salt and pepper and cook until its wilted and excess water disappears. Remove from heat.

In a medium to large bowl mix the ricotta cheese, pecorino romano cheese, egg and nutmeg.

Add the crumbled sausage and spinach mix to the cheese mix. Mix together and gently stuff the shells.

Preheat oven 375F.

Use an ovenproof casserole big enough to hold the shells in a single layer. Dish too small? Use 2.  Pour 1/3 of the pasta sauce on the bottom of baking dish. Add stuffed shells to dish, top each one with a spoonful of sauce and finally a topping of mozzarella cheese. Bake for 20 minutes. Top with a little more sauce, a few pinches of grated romano, and…