These 3-cheese stuffed shells with spinach and zesty turkey tomato sauce are worth the effort.
By SHYANNE GRIFFIN
Can you say big yum?!
This zesty, cheesy goodness takes a little time to prepare, but it’s worth it!
Serve it with a side of Caesar or Mediterranean salad, garlic bread and nice bottle of Pinot Noir.
WHAT’S IN IT
· 1 box (12-oz) jumbo pasta shells
· 1 tablespoon olive oil
· 1 pound Italian turkey sausage
· 1 small onion, finely chopped
· Salt and pepper
· 2 cloves of garlic, finely chopped
· ¼ teaspoon crushed red pepper flakes
· 1 can (28-oz) crushed tomatoes
· 1 can (15-oz) tomato puree
· ¾ teaspoon Italian seasoning
· 1 container (15-oz) part-skim ricotta cheese
· 1 package (10-oz) frozen spinach, defrosted and squeezed of excess water
· ¼ cup of finely grated parmesan cheese
· 2 large eggs, lightly beaten
· 2 cups shredded part-skim mozzarella cheese
HOW TO MAKE IT
Bring a large pot of salted water to a boil. Cook the shells for 1 minute less than it says on the box. Drain and let noodles cool.
Preheat oven to 350 degrees. Spray two 9x13 inch baking dishes with nonstick cooking spray.
Heat a large skillet over medium-high heat. Add the oil and once it is hot, add the sausage and cook until browned for 3-4 minutes.
Stir in the onion and cook until softened, about 4 minutes.
Season the mixture with a big pinch of salt and pepper, then stir in the garlic and red pepper flakes and cook for 1 minute.
Add crushed tomatoes, tomato puree, Italian seasoning, and ½ cup of water, and simmer on medium-low until, uncovered for 15 minutes.
Meanwhile, add ricotta, spinach, parmesan, eggs, and 1 cup mozzarella to a large bowl. Season with salt and pepper and stir until well combined.
Spread 3 ladles of sauce on the bottom of each prepared baking dish and stuff each shell with 1 heaping tablespoon of cheese mixture.
Line the stuffed shells in each dish, then cover with remaining sauce. Sprinkle each dish with ½ cup of mozzarella cheese.
Cover with foil and bake for 35 minutes, removing the foil during the last 5 minutes of baking.
If you want to freeze the second dish, make sure it has cooled completely; cover with plastic wrap, then a layer of foil, and freeze for up to 3 months.