Italian Stuffed Shells


1 lb. Mild Italian Sausage

1 Large Shallot, diced small

1 Mini Bell Pepper, diced small

2 Cloves Garlic, minced

2 1/2 C Red Sauce

24 Jumbo Sea Shell Pasta

24 Baby Spinach Leaves, stems removed

2 C Shredded Mozzarella

28 oz. Can Crushed Tomatoes

1/2 C Shaved Parmesan


-Place Italian sausage, shallot, garlic, bell pepper in skillet.  Cook over medium heat until meat is done, drain if needed.  Add in red sauce, cover and simmer 12 minutes.  Remove from heat and allow to cool some.

-Cook pasta per package directions, drain and allow to cool to touch.

-Pour half of crushed tomatoes into bottom of 13X9 inch baking dish.

-Fill each shell with about 1 large tablespoon of meat mixture, top with spinach leaf and cheese, place in baking dish.  Do this for all shells.

-Pour remaining tomatoes over top, sprinkle with remaining mozzarella, and parmesan.  Cover and bake 350 degrees for 30 minutes, remove cover and allow cheese to melt, about 3-5 more minutes, remove from oven, cover with foil and allow to rest 10 minutes prior to serving.  Enjoy!


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