“Sausage” and Spinach Stuffed Shells
I’m finally back in the kitchen, and hoping to stay upright and cooking for at least the next week or so…but we shall see how that plan goes! I’ve been spending some of my down time going thru old cookbooks and recipe notes, keeping track of all the new things I want to try. That’s one of the best parts of spring, all the new produce showing up at the markets – and being in a new city that also means checking out new to me markets! The spinach in today’s recipe is one of those finds, as are some carrots that wound up going straight in to my belly via dip instead of soup – but that’s okay! The spinach turned the stuffing a fantastic spring green color, and it worked perfectly with the Italian sausage and the simple sauce – perfection
- 1 box of jumbo shells
- 1 tbsp olive oil
- 3 cloves garlic, diced
- 1 cup vidalia onion, diced
- 2 tofurkey sausages (Italian style) - sliced
- 1 1/2 cups ricotta cheese
- 2 cups spinach, well rinsed and dried
- 1 spring fresh thyme
- 1 spring fresh rosemary
- 1 1/2 cup of your favorite red sauce
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- Cook the jumbo shells per box instructions - rinse with cold water and set aside.
- Meanwhile heat the olive oil in a large skillet and cook the onion, garlic, and tofurkey sausage until brown. Place in blender along with the ricotta cheese, spinach, and herbs and puree well.
- Preheat oven to 425. Lightly coat a 9x13 baking dish with 1/4 cup of your red sauce.
- Use a teaspoon to gently stuff the shells and place them in a single layer in the baking dish, placing them as close together as possible to prevent them from tipping over. Cover with the remaining sauce, and top with the shredded cheese
- Bake for 35 minutes, or until cheese has slightly browned and sauce is bubbling.
- Allow to cool for 5 minutes before serving - Enjoy!
Normally I try to take a picture of the finished dish, but in this case the finished dish doesn’t look different from any other picture of stuffed shells. The stuffing would also work great inside of ravioli, or as part of a vegetable lasagna! This is a dish all about the filling, which is why I focused on that for my picture. I’m also sending this over to /52weeksofcooking for their soy challenge, and this will probably be the last soy dish on here for a bit since we are still on a low soy diet. However there’s nothing wrong with an occasional treat!