Spinach and Sausage Stuffed Shells

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Conchiglioni – or jumbo shells as they are known in the US – gets its name from the Italian word for ‘seashell’:  conchiglia. The unique shell shape of the pasta allows the sauce to adhere to it. They originated in Southern Italy – most likely Sicily – and can be stuffed with a variety of items; Ricotta and herbs are the most common.

Some pasta dishes may be too heavy for warm weather, but this one is perfect. I like to serve it with a side salad and bread for a complete meal. This recipe serves a crowd but if you have leftovers, they are good too warmed over. Here is how I make it.

Cook 32 jumbo pasta shells 1-2 minutes less than package directions (they will cook in the oven). Drain and rinse with cold water and drain again.

Remove 4 Italian sausage links from their castings (mild or hot) and sauté over medium low heat in 1 tablespoon of olive oil until cooked. Allow to cool off the heat and then add to a medium size bowl. Then stir in 10 ounces of chopped frozen spinach thawed and drained, 4 beaten eggs, 2 cups of ricotta cheese, 3 cups of shredded mozzarella cheese and 1 cup of parmesan cheese. Mix well and add a heaping tablespoon to each shell.

Spray a 9 x 13 pan with cooking spray and place the stuffed shells in the pan with the opening up. Pour over 3 cups of pasta sauce and sprinkle with parmesan cheese. Bake in a preheated 375-degree oven uncovered for 30 minutes. Allow to cool slightly before serving with chopped parsley or basil sprinkled on top.

And that is all there is to it. Easy. Budget friendly. And delicious. I hope you will try it. Enjoy!