Sausage-Spinach Stuffed Shells

Name: Sausage-Spinach Stuffed Shells
Ingredients: kosher salt; 8 ounces jumbo pasta shells 20-24; 1 tablespoon EVOO plus more for drizzling and brushing; 1 onion small, finely chopped; 2 cloves garlic minced; 1/2 pound sausage casings hot italian, removed; 10 ounces frozen spinach thawed and squeezed dry; freshly ground pepper; 15 ounces ricotta; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan; 1/4 cup fresh parsley chopped; 2 tablespoons unsalted butter; 1 clove garlic minced; 2 tablespoons all-purpose flour; 2 cups whole milk; 1/2 cup heavy cream; 1/3 cup grated Parmesan cheese; kosher salt; grated nutmeg Freshly; 1/2 cup marinara sauce jarred

21 ingredients

1 steps

Ingredients

kosher salt
8 ounces jumbo pasta shells 20-24
1 tablespoon EVOO plus more for drizzling and brushing
1 onion small, finely chopped
2 cloves garlic minced
1/2 pound sausage casings hot italian, removed
10 ounces frozen spinach thawed and squeezed dry
freshly ground pepper
15 ounces ricotta
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan
1/4 cup fresh parsley chopped
2 tablespoons unsalted butter
1 clove garlic minced
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
kosher salt
grated nutmeg Freshly
1/2 cup marinara sauce jarred

Directions

1

["Make the shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cool water. Drizzle with oil and toss; set aside.", "Heat the oil in a large non-stick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 tsp salt and pepper to taste and stir until heated through, about 2 more minutes. Remove from heat and let cool completely.", "Combine the spinach mixture, ricotta, 1 cup mozzarella, parmesan, parsley and 1 tsp salt in a bowl. Stuff each shell with about 2 tbsp filling, set aside.", "Preheat oven to 350F. Make the cheese sauce: Melt the butter with garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2-3 minutes. Remove from the heat and whisk in the parmesan, 1/4 tsp salt, and nutmeg to taste.", "Brush a 9X13\" baking dish with oil and pour in about 2/3 of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with foil and bake 20 minutes. Uncover and top with marinara and 1 cup mozzarella; continue baking until the sauce is bubbly