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Sausage-Spinach Stuffed Shells

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Sausage-Spinach Stuffed Shells

Sausage-Spinach Stuffed Shells

Sausage-Spinach Stuffed Shells might be just the main course you are searching for. This recipe serves 8. One serving contains 587 calories, 28g of protein, and 38g of fat. Head to the store and pick up butter, kosher salt, parmesan cheese, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

1
Make the stuffed shells: Bring a large pot of salted water to a boil.
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Stuffed ShellsStuffed Shells
WaterWater
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PotPot
2
Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes.
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Pasta ShellsPasta Shells
3
Drain and rinse under cold water.
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WaterWater
4
Drizzle with olive oil and toss; set aside.
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Olive OilOlive Oil
5
Heat the olive oil in a large nonstick skillet over medium-high heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
6
Add the onion and cook, stirring occasionally, until soft, about 4 minutes.
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OnionOnion
7
Add the garlic and cook, stirring, 30 seconds.
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GarlicGarlic
8
Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
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SausageSausage
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Wooden SpoonWooden Spoon
9
Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes.
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SpinachSpinach
PepperPepper
SaltSalt
10
Remove from the heat and let cool completely.
11
Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside.
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MozzarellaMozzarella
ParmesanParmesan
ParsleyParsley
Ricotta CheeseRicotta Cheese
SpinachSpinach
SaltSalt
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BowlBowl
12
Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute.
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Cheese SauceCheese Sauce
ButterButter
GarlicGarlic
All Purpose FlourAll Purpose Flour
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WhiskWhisk
OvenOven
13
Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes.
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MilkMilk
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14
Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.
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NutmegNutmeg
SaltSalt
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WhiskWhisk
15
Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce.
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Cheese SauceCheese Sauce
Olive OilOlive Oil
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Baking PanBaking Pan
16
Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.
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Marinara SauceMarinara Sauce
Stuffed ShellsStuffed Shells
SauceSauce
MozzarellaMozzarella
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Aluminum FoilAluminum Foil
OvenOven
17
Photograph by Con Poulos
DifficultyExpert
Ready In2 hrs, 10 m.
Servings8
Health Score31
Dish TypesLunchMain CourseMain DishDinner
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