Stuffed pasta shells! A family favorite and for good reason. Recipe can be found below♥️ Enjoy! Ingredients: 1 yellow onion, diced 4 garlic cloves, minced 1 pound Italian sausage (I used mild) 2 cans crushed tomatoes (28 ounce each) Cento San Marzano is my fav. 1 1/2 tablespoons Italian seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon garlic powder Salt and pepper to taste 2 handfuls of spinach 1 pound box jumbo pasta shells 15 ounce whole milk ricotta cheese 7 ounce gouda cheese, shredded 8 ounce fresh mozzarella cheese, torn In a large oven safe skillet over medium heat, add 2 tablespoons of olive oil then your onions and salt and pepper, and sauté for 5 minutes. Add your minced garlic and sauté for another minute. Add your Italian sausage, breaking it up using your spatula, and cook until sausage is browned. Once sausage is cooked reduce heat to low and add in your crushed tomatoes, Italian seasoning, garlic powder, crushed red peppers. Simmer for 10 minutes to allow sauce to thicken. While your sauce is thickening, boll your pasta shells in boiling water until al dente. Once sauce has thicken, add in your spinach and mix. Cook for another 5 minutes to allow the spinach to wilt. Combine ricotta cheese, shredded gouda, and torn basil in a large gallon ziplock bag. Massage cheese together then push to one corner of the bag and cut the tip of the bag to use for piping. Pipe your cheese into each shell. I measure with my heart with cheese but if I have to add a measurement I would say about 1 tablespoon in each shell. Place your cheese stuffed shell in the skillet on top of the sauce. Tear fresh mozzarella on top of the shells. Transfer the skillet to your oven and bake in the oven at 350' for 30 minutes. I cook with the lid on for 15 minutes then take the lid off the last half of cooking. At the end set your oven to boil for a few minutes to get your pasta nice and crunchy. Make sure to keep an eye on it so it doesn't burn. Let your pasta rest for 10 minutes before serving and enjoy!
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