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!
I hope you enjoy!
Spinach, Sausage & Cheese Stuffed Manicotti
Author: Hip Foodie Mom
Recipe type: Main
- 1 package/box of manicotti noodles
- 1 pound fresh pork sausage links, casing removed
- 1 pound lean ground turkey
- 1 tablespoon minced garlic
- 1 medium or large onion
- 1 (14-ounce) can diced tomatoes
- 1 cup fresh spinach (you can also use frozen)
- 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.