Another Sunday night gone by, another serious craving for comfort food satisfied. Whatever craziness has occurred during the week (hence my lack of postings last week), I can almost guarantee that on Sunday night I can forget my worries from the week/weekend and find myself relaxed in front of the TV enjoying some new HBO shows and stuffing my face with delicious eats. That’s really all it takes for me to get into the groove for another week ahead…you too righttt?
|I mean...don't even try and pretend you're not drooling right now|
Anyhow, back to said delicious eats. I stumbled upon this great little recipe from the blog Inspired Taste and knew immediately that it seriously fell into the category of Sunday night eating. It was meaty, it was cheesy, it was baked and packed with a serious flavour punch. This is definitely a different way to go about making pasta and is definitely a must make recipe! (there were about 30 stuffed shells made, 4 were left over….only 3 people were in charge of eating….a successful dish to say the least)
Stuffed Shells with Sausage and Spinach
Adapted from Inspired Taste
|Saute onions, sausage, garlic, diced tomatoes and greens|
|Scoop in that delicious Ricotta Cheese and add some pepper for seasoning|
|After pasta is cooked and drained, add to a nice little ice water bath|
|Spoon stuffing mixture into shells and arrange in a baking pan|
|Cover with Mozzarella Cheese and pop into the over for 20-30 minutes|
|Mmmm...look at that cheesy goodness, Dig in!|
|I served it with salad and not home made garlic bread....the SHAME!|
30 Jumbo pasta shells (or entire package in case a few rip!)
½ a white onion, chopped
1 pound fresh pork sausage links (hot Italian), casing removed
3 cloves Garlic, minced
1 (14-ounce) can diced tomatoes
1 bag of fresh spinach (I forgot this but used mixed baby greens instead)
½ cup Ricotta Cheese
½ cup shredded Mozzarella
Salt and Pepper
1. Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside.
2. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
3. Heat a large skillet over medium-high heat. Saute onions in a bit of olive oil until they are soft. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
4. Add garlic and cook 30 seconds then add tomatoes and spinach; cook 1 minute.
5. Remove pan from heat and stir in ricotta cheese.
6. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish. Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.ENJOY!