I literally hadn’t made these in years and we forgot how amazing they are. They were one of my original freezer meals back in the day. This meal is so easy and tasty – perfect for kids and grownups alike.
Begin by cooking 16-18 jumbo shells about 2 minutes shy of their cooking instructions. Drain and set aside.
Heat a tablespoon of EVOO over medium heat. Add an onion and a pound of Italian sausage and cook through. Add a spoonful of minced garlic, cook for 30 more seconds, and remove from heat. Set aside.
Now combine 7-8 ounces of fresh, cooked spinach or a box of frozen spinach that has been thawed and wrung out with the following: 1 lightly beaten egg, 1.5C grated Parmesan, 1/4C Italian style breadcrumbs, 15oz ricotta cheese, 1tbl chopped fresh basil, and cracked salt & pepper to taste.
Add in your sausage and onions and fold to combine.
Using a 28oz can of Italian seasoned diced tomatoes, spoon a layer into the bottom of a large baking dish. Begin filling your shells and line them close to each other.
Top with the remaining tomatoes.
Cover with foil and bake at 375 for 30 minutes. Uncover and sprinkle with grated parmesan cheese. Bake for 10 more minutes.
Top with shredded parmesan. Serve with salad and crusty bread to complete!🥖🍷
Adapted From: Everyday Annie