Published by
Dalisa
Hot Italian sausage, ricotta and spinach stuffed shells
-
Baking — 20
-
Preparation — 30
-
Servings — 6
Ingredients
-
24
giant shell pasta
-
1
package of Dalisa hot Italian sausages (450 g)
-
425 mL (¾ cups)
ricotta cheese
-
15 mL (1 tbsp)
herbes de Provence
-
15 mL (1 tbsp)
olive oil
-
1 mL (¼ tsp)
salt
-
500 mL (2 cups)
baby spinach
-
125 mL (½ cup)
fresh basil
-
900 mL
homemade or store-bought tomato-basil sauce
-
125 mL (½ cup)
grated Parmesan cheese
Preparation
- Preheat oven to 375°F.
- Place sausages on a baking sheet covered with aluminum foil. Bake for 20 minutes. Turn over halfway through cooking.
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
- Finely chop the spinach and basil.
- Place the cooked sausages, ricotta cheese, herbes de Provence, oil and salt in the food processor. Blend until smooth. Transfer to a large bowl.
- Place spinach and basil in the bowl with the sausage and ricotta mixture. Mix well.
- Heat tomato sauce over medium heat for 5 minutes, occasionally stirring in a large oven-safe skillet.
- Preheat the oven on broil.
- Spoon 30 to 45 mL of the sausage and ricotta mixture into each shell. Place the shells on the sauce in the skillet without stirring.
- Spread the Parmesan cheese over the shells. Broil for 2 to 3 minutes or until cheese is golden brown.
Popular recipes
We would love to have your feedback! Please log in or create an account to comment this recipe.
Comment