Spinach-Sausage Stuffed Shells

Name: Spinach-Sausage Stuffed Shells
Ingredients: 1 lb Italian sausage, cut into 1 inch chunks; 1 medium yellow onion, minced; 1 garlic clove, minced; 1 (8 ounce) can mushroom stems and pieces, drained; 1 teaspoon dried basil; salt; ground black pepper; 2 (10 ounce) packages frozen spinach, cooked and drained; 1 (10 ounce) can condensed cream of mushroom soup; 1 (8 ounce) container sour cream; 1 lb jumbo pasta shells, cooked according to package directions; 12 cup grated parmesan cheese; 1 cup shredded mozzarella cheese; 1 pint heavy cream (40 percent)

14 ingredients

17 steps

Ingredients

1 lb Italian sausage, cut into 1 inch chunks
1 medium yellow onion, minced
1 garlic clove, minced
1 (8 ounce) can mushroom stems and pieces, drained
1 teaspoon dried basil
salt
ground black pepper
2 (10 ounce) packages frozen spinach, cooked and drained
1 (10 ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream
1 lb jumbo pasta shells, cooked according to package directions
12 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 pint heavy cream (40 percent)

Directions

1

Preheat oven to 350 degrees.
2

Brown sausage in large skillet.
3

Stir in onion, garlic, mushrooms and basil and cook until onion is tender.
4

Season to taste with salt and pepper.
5

Drain excess fat.
6

Add spinach and soup to the meat mixture.
7

Stir in sour cream.
8

Arrange cooked pasta shells in single layer in 9-by-13-by2 inch baking pan.
9

Stuff the meat mixture into shells.
10

Sprinkle with cheeses.
11

Pour cream over the top.
12

Bake for 30 minutes or until heated through.
13

NOTE: The cream in this recipe creates a small amount of sauce as the shells bake.
14

For more sauce, remove the cooked shells to a serving dish; transfer the sauce to a saucepan.
15

Add more cream; thicken with flour or cornstarch.
16

Cook over medium-high heat, stirring until the sauce reaches the desired consistency.
17

If necessary, season salt and pepper.