Sausage, Spinach, Ricotta Stuffed Shells
January 12-ounce package jumbo pasta shells
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 cup finely chopped yellow onion
1 tablespoon minced garlic
16 ounces ricotta cheese
10 ounces frozen chopped spinach, thawed, pressed dry, continue chopped (or 10 ounces chopped fresh spinach)
1 cup grated Parmesan cheese
1 tablespoon chopped fresh basil or 1 tsp teaspoon dried basil
1 / 4 cup unseasoned breadcrumbs
1 large egg
1 / 2 teaspoon black pepper
1 / 2 teaspoon salt
January 28 ounces tomatoes to herbs, such as a liquid, the tomatoes scattered (or your favorite tomato sauce or paste)
2 shallow baking pans 9×13
Bring large pot salted water to boil (1 teaspoon of salt per liter of water). Cook the pasta shells according to package instructions. Drain, rinse with cold water and set aside.
Heat the oil in a large skillet over medium high. Add the onions and cook until softened, about 5 minutes. Add sausage in a skillet, breaking sausage into smaller pieces. Cook the sausage until cooked through and no pink remains for about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute. Remove from heat throughout.
Beat eggs lightly in large bowl. Add the ricotta cheese, chopped spinach, 1 / 2 cup Parmesan cheese, basil, bread crumbs, salt, pepper and sausage mixture. Fill each layer of cooked pasta with some of the ricotta mixture of spinach sausages.
Spread 1 / 2 cup canned chopped tomatoes over bottom of each baking dish. Arrange stuffed shells in dish. Spread the remaining tomatoes on top of shells.
At this point, you can make ahead and freeze (up to four months) or refrigerated before cooking. (If freezing, cover with foil, then wrap in plastic wrap.)
Preheat oven to 375 degrees F. Cover the pans with paper and bake for 30 minutes, until hot and bubbly. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 minutes.