Stuffed Shells Florentine with Pasta Sauce

By linda1949

Ingredients

• Olive Oil cooking spray
• 1tablespoon1 tablespoon Extra-Virgin Olive Oil
• 1/2cup1/2 cup fresh prediced onions
• 2tablespoons2 tablespoons minced garlic
• 1lb.1 lb. mild Italian chicken OR pork sausage
• 1818 Barilla Jumbo Pasta Shells (6 oz.)
• 1(24 oz.) jar1 (24 oz.) jar Bertolli Tomato & Basil Pasta Sauce, divided
• 2tablespoons2 tablespoons fresh Italian parsley, coarsely chopped
• 3cups3 cups Fresh Express Baby Spinach
• 1cup1 cup Sargento Mozzarella/Provolone Shredded Cheese
• Aluminum foil

Details

Servings 6
Cooking time 40mins

Preparation

Step 1

Preheat oven to 425 degrees. Coat 2 qt. baking dish with spray. Bring water to boil for pasta.

Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan, then add onions and garlic. Remove sausage casing; cut in half lengthwise (butterfly), turn sausage over, and peel the casing away. Add sausage to onions (wash hands); brown 5-6 minutes, stirring to crumble sausage, and until no pink remains.

Cook pasta shells following package instructions.

Stir one-half pasta sauce into sausage; cook and stir 2-3 minutes or until thoroughly heated. Chop parsley. Remove pan from heat; stir in parsley and spinach.

Drain shells; spoon sausage mixture into each shell and arrange in baking dish. Pour remaining half of pasta sauce over shells; sprinkle with cheese. Cover dish with foil; bake 10 minutes or until cheese melts and sauce bubbles around edges. Serve.