Stuffed Shells

Name: Stuffed Shells
Ingredients: 1 package (about 16 Oz. Package) Mild Italian Sausage (remove From Casings); 1 package (10 Oz. Package) Frozen Spinach, Thawed And Drained Thoroughly; 1 whole Roasted Red Pepper; 1 whole Small Vidalia Onion; 2 Tablespoons Chopped Garlic, Divided; 1/4 cups Grated Parmesan Cheese; 3/4 cups Sour Cream; 1 can (28 Oz. Can) Crushed Tomatoes; 1 can (15 Oz. Can) Petite Diced Tomatoes; 1 box (1 Pound Box) Large Shells (cooked Aldente); 1/2 teaspoons Dried Oregano; 1 teaspoon Dried Italian Seasoning; 1/2 teaspoons Olive Oil; 1 whole Bay Leaf

14 ingredients

9 steps

Ingredients

1 package (about 16 Oz. Package) Mild Italian Sausage (remove From Casings)
1 package (10 Oz. Package) Frozen Spinach, Thawed And Drained Thoroughly
1 whole Roasted Red Pepper
1 whole Small Vidalia Onion
2 Tablespoons Chopped Garlic, Divided
1/4 cups Grated Parmesan Cheese
3/4 cups Sour Cream
1 can (28 Oz. Can) Crushed Tomatoes
1 can (15 Oz. Can) Petite Diced Tomatoes
1 box (1 Pound Box) Large Shells (cooked Aldente)
1/2 teaspoons Dried Oregano
1 teaspoon Dried Italian Seasoning
1/2 teaspoons Olive Oil
1 whole Bay Leaf

Directions

1

In a food processor, place the Italian sausage (minus the casings), half of the chopped garlic, spinach, roasted red pepper, onion, parmesan cheese and sour cream.
2

Pulse until ingredients are fully combined.
3

Place crushed tomatoes and petite diced tomatoes along with the remaining chopped garlic, oregano, olive oil, Italian seasoning and bay leaf in a sauce pan and simmer for 10 -15 minutes.
4

After shells have cooked and you have drained them, begin stuffing the shells with the meat mixture.
5

I use a 1 cookie dough scoop.
6

Place 1/2 cup of your sauce in a 13x9 pan and begin placing the stuffed shells.
7

Pour the remaining sauce onto the top of the shells.
8

Bake at 350 degrees for 30 minutes, covered with foil.
9

At this point, if you like some mozzarella cheese, place some on top and return to the oven without the foil for 10 minutes.