I have a freezer full of pork that we got from my niece’s 4-H project. The place my sister took it to be processed doesn’t always give you what you ask for. I think it’s more what they are in the mood to make. The day they processed my order, they must have been in the mood for Italian Sausage. I’ve never seen so much of it!
With so much Italian sausage, I’m having to get creative to use it. I decided to give it a try in stuffed shells. The result tasted great and as a bonus, you get to cook once and eat twice. This recipe makes enough for two 9×13 pans!
I apologize for the blurry picture. My camera isn’t auto focusing very well lately.
- 1 lb. Italian sausage
- 1 onion, chopped
- 1 clove garlic, minced or crushed
- 1 bag fresh spinach
- 2 lbs. ricotta cheese
- 1 cup Italian style blend cheese, shredded
- 1 box jumbo pasta shells, cooked according to package directions
- 2 cans Hunt’s spaghetti sauce
- Brown the sausage with the onion and garlic. Drain and rinse under hot water.
- Cook the spinach in 1 cup of water until soft and wilted. Drain and squeeze out the water, then coarsely chop the spinach.
- Mix the sausage, spinach, ricotta and Italian cheese together.
- Fill each cooked shell with the mixture.
- Spread a bit of sauce on the bottom of two 9×13 pans. Put the stuffed shells in the pans as you fill them.
- Cover with the rest of the sauce.
- To bake, cover the pan with foil and bake at 350 degrees for 45 minute to 1 hour.
- To freeze, cover tightly with foil and label with directions, “Thaw in fridge. Bake at 350 degrees for 1 hour”