Sausage Stuffed Shells (Print Version)

# Ingredients:

→ Pasta

01 - 18-20 jumbo pasta shells

→ Sauce

02 - 1 pound Italian sausage
03 - 1/2 cup onion, finely diced
04 - 4 cloves garlic, minced
05 - 14 ounces tomato sauce
06 - 10 ounces petite diced tomatoes
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon dried oregano
10 - 1 teaspoon black pepper
11 - 1 teaspoon salt

→ Cheese Filling

12 - 1 cup Romano cheese, shredded
13 - 1 cup Parmesan cheese, shredded (1/4 cup reserved)
14 - 2 1/2 cups mozzarella cheese, shredded (1 1/2 cups reserved)
15 - 3/4 cup ricotta cheese
16 - 2 cups fresh spinach
17 - 3 cloves garlic, minced
18 - 2 tablespoons olive oil
19 - 1 pinch red pepper flakes
20 - 2 tablespoons heavy cream or milk
21 - 1/4 teaspoon black pepper
22 - 1 large egg

→ Additional

23 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
24 - 1 cup reserved pasta water

# Instructions:

01 - Boil jumbo shells in salted water until al dente. Reserve 1 cup pasta water before draining.
02 - Sauté spinach with garlic and red pepper flakes. Combine with cheeses, egg, and seasonings in a bowl.
03 - Brown sausage with onions and garlic. Add tomatoes and seasonings. Simmer 20-30 minutes.
04 - Spread half sauce in baking dish, stuff shells with cheese filling, arrange in dish. Top with remaining sauce and reserved cheese.
05 - Bake at 375°F for 45 minutes until bubbly and lightly golden. Garnish with parsley before serving.

# Notes:

01 - Can adjust sauce thickness with reserved pasta water
02 - Can brown top by increasing heat briefly at end of baking