Spinach-Sausage Stuffed Shells |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Great recipe for dinner parties. Recipe was in 9/22/04 Post-Dispatch - adapted from A Taste of the Hill Cookbook 1977. Ingredients:
1 lb italian sausage, cut into 1 inch chunks |
1 medium yellow onion, minced |
1 garlic clove, minced |
1 (8 ounce) can mushroom stems and pieces, drained |
1 teaspoon dried basil |
salt |
ground black pepper |
2 (10 ounce) packages frozen spinach, cooked and drained |
1 (10 ounce) can condensed cream of mushroom soup |
1 (8 ounce) container sour cream |
1 lb jumbo pasta shells, cooked according to package directions |
1/2 cup grated parmesan cheese |
1 cup shredded mozzarella cheese |
1 pint heavy cream (40 percent) |
Directions:
1. Preheat oven to 350 degrees.
2. Brown sausage in large skillet. Stir in onion, garlic, mushrooms and basil and cook until onion is tender. Season to taste with salt and pepper. Drain excess fat.
3. Add spinach and soup to the meat mixture. Stir in sour cream.
4. Arrange cooked pasta shells in single layer in 9-by-13-by2 inch baking pan.
5. Stuff the meat mixture into shells. Sprinkle with cheeses. Pour cream over the top.
6. Bake for 30 minutes or until heated through.
7. NOTE: The cream in this recipe creates a small amount of sauce as the shells bake. For more sauce, remove the cooked shells to a serving dish; transfer the sauce to a saucepan. Add more cream; thicken with flour or cornstarch. Cook over medium-high heat, stirring until the sauce reaches the desired consistency. If necessary, season salt and pepper.
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