Three-Cheese Stuffed Shells

By ebdonahue

Ingredients

• 1 (12 oz.) box jumbo pasta shells
• 1 Tbsp. olive oil
• 1 lb. sweet Italian turkey sausage, casings removed (you can use pork sausage instead of turkey, if preferred)
• 1 small onion, finely chopped
• kosher salt and freshly ground black pepper
• 2 cloves garlic, finely chopped
• 1/4 tsp. crushed red pepper flakes
• 1 (28-oz.) can crushed tomatoes
• 1 (15 oz.) can tomato puree
• 3/4 tsp. Italian seasoning
• 1 (15 oz.) container part-skim ricotta cheese
• 1 (10 oz.) package frozen spinach, defrosted and squeezed of excess water
• 1/4 cup finely grated Parmesan cheese
• 2 large eggs, lightly beaten
• 2 cups shredded part-skim mozzarella cheese

Details

Servings 3
Adapted from statesman.com

Preparation

Step 1

This recipe makes two 9-inch-by-13-inch casseroles, which means you can eat one for dinner and freeze the other for later. Or invite the softball team over after practice tonight and serve everybody.

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 cool.

Preheat the oven to 350 degrees. Spray two 9-inch-by-13-inch baking dishes with nonstick cooking spray.

Heat a large, high-sided skillet over medium-high heat. Add the oil and, once it’s hot, add the sausage and cook until browned, stirring and breaking it up with the back of a wooden spoon, for 3 to 4 minutes. Stir in the onion and cook until softened, about 4 minutes more. 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, until fragrant. Stir in the crushed tomatoes, tomato puree, Italian seasoning, and 1/2 cup water, and simmer it all on medium low, uncovered, for 15 minutes. Give it a taste for seasoning and add a big pinch of salt if needed.

Meanwhile, add the ricotta, spinach, Parmesan, eggs, and 1 cup mozzarella to a large bowl, season with salt and pepper, and give it a stir until well combined.

Spread 3 ladlefuls of sauce on the bottom of each prepared baking dish. Stuff each shell with 1 heaping tablespoon of cheese mixture. Place twenty stuffed shells in each dish, then cover with even more sauce. Sprinkle each with 1/2 cup 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. Remove the baking dish from the freezer and thaw completely in the refrigerator; bake as directed above. Each casserole serves 5 to 6 people.

— From “Jamie Deen’s Good Food: Cooking Up a Storm with Delicious, Family-Friendly Recipes” by Jamie Deen