Northern Italian Pasta Shell Stuffing
From ckaufman 15 years agoIngredients
- 3 pkgs. frozen, chopped spinach shopping list
- 3 lbs. italian sausage (or you can use ground round). shopping list
- 2 8 oz. pkgs. cream cheese, softened shopping list
- 2 large onions shopping list
- Fresh grated Parmesan (it makes a world of difference). shopping list
- salt & pepper shopping list
- 2 jumbo eggs shopping list
- 1 (1 lb.) pkg jumbo pasta shells shopping list
- 2 cups tomato sauce (your own or ready made). shopping list
How to make it
- Strain frozen spinach until thawed under hot water and remove all of the water out and place in a large bowl.
- Saute the sausage until browned.
- Drain meat, reserving 2 tablespoons of fat in the pan.
- Mix the meat, spinach and cream cheese until well blended.
- Saute the chopped onions in the reserved meat fat until transparent.
- Transfer onions to the bowl with the other ingredients and stir.
- Add fresh grated cheese, salt & pepper.
- Let mixture cool and then add the eggs.
- The filling can be made up to 1 day in advance and refrigerated until ready to use.
- Preheat oven to 350 degrees.
- Boil Pasta shells in salted water until al dente.
- Drain and cool and stuff the shells with mixture.
- Place shells in large pan and cover with tomato sauce.
- Cover with foil and bake for approximately 1 hour.
- Enjoy!!!!!
People Who Like This Dish 3
- bluewaterandsand GAFFNEY, SC
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