Sausage-Spinach Stuffed Shells
- kosher salt
- 8 ounces jumbo pasta shells 20-24
- 1 tablespoon EVOO plus more for drizzling and brushing
- 1 onion small, finely chopped
- 2 cloves garlic minced
- 1/2 pound sausage casings hot italian, removed
- 10 ounces frozen spinach thawed and squeezed dry
- freshly ground pepper
- 15 ounces ricotta
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan
- 1/4 cup fresh parsley chopped
- 2 tablespoons unsalted butter
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- kosher salt
- grated nutmeg Freshly
- 1/2 cup marinara sauce jarred
- Make the shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cool water. Drizzle with oil and toss; set aside.
- Heat the oil in a large non-stick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 tsp salt and pepper to taste and stir until heated through, about 2 more minutes. Remove from heat and let cool completely.
- Combine the spinach mixture, ricotta, 1 cup mozzarella, parmesan, parsley and 1 tsp salt in a bowl. Stuff each shell with about 2 tbsp filling, set aside.
- Preheat oven to 350F. Make the cheese sauce: Melt the butter with 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. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2-3 minutes. Remove from the heat and whisk in the parmesan, 1/4 tsp salt, and nutmeg to taste.
- Brush a 9X13" baking dish with oil and pour in about 2/3 of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with foil and bake 20 minutes. Uncover and top with marinara and 1 cup mozzarella; continue baking until the sauce is bubbly, 15-20 minutes more.
kosher salt, pasta shells, brushing, onion, garlic, sausage casings, frozen spinach, freshly ground pepper, ricotta, mozzarella cheese, parmesan, parsley, unsalted butter, garlic, flour, milk, heavy cream, parmesan cheese, kosher salt, marinara sauce jarred
Taken from www.yummly.com/recipe/Sausage-Spinach-Stuffed-Shells-982579 (may not work)