Yes, here is yet another pasta recipe because there are never enough ways to make pasta. The original recipe called for jumbo pasta shells (to stuff) but I could not find jumbo shells anywhere so I made some adjustments and used manicotti. You can also use this recipe for a lasagna or even with spaghetti. This recipe is simple and DELICIOUS.
My noodles started breaking so the dish kind of turned into a semi- lasagna dish but it was still DELICIOUS. So, don’t fret if you’re noodles start breaking; it doesn’t matter. Still tastes wonderful!
½ cup ricotta cheese (optional; I did not use this)
½ cup shredded mozzarella cheese
salt and freshly ground pepper
Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. 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.
Heat a large skillet over medium-high heat. Add onion and pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
If using fresh spinach, boil water and add spinach immediately when water starts boiling. Take out after 1-2 minutes only. Don’t over cook.
Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the spinach has been squeezed dry); cook 1 minute. Remove pan from heat and stir in ricotta cheese (if you are using ricotta cheese).
Using a spoon, or zip lock bag where you cut one end, fill pasta shells with the filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). 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.
Hello! My name is Alice and I love to cook. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!