Farmer Sausage & Spinach Stuffed Jumbo Shells
INGREDIENTS
- 12-18 Jumbo Pasta Shells
- 1 ring Unger Meats Skinless Farmer Sausage
- 2 tablespoons extra virgin olive oil (we use Prairie Oils & Vinegars Extra Virgin Olive Oil OR Garlic Infused Olive Oil)
- 375 g (3⁄4 lb) fresh Baby Spinach, trimmed and chopped
- 1 medium Onion, chopped
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 1⁄4 tsp freshly Ground Black Pepper
- 1⁄4 tsp Red Pepper Flakes
- Fresh Parsley, chopped (or use dried parsley)
- pinch of Kosher Salt
- 1⁄3 cup Parmesan Cheese
- 1 jar of your favourite Pasta Sauce
- 1⁄2 cup Shredded Mozzarella Cheese
DIRECTIONS
- Preheat oven t0 350 F
- Cook Jumbo Pasta Shells according to package directions.
- Meanwhile, heat olive oil in large skillet. Sauté onion and garlic in oil until translucent and fragrant
- Add Farmer Sausage, break up to crumble the sausage.
- Add salt, black pepper, red pepper flakes and parsley.
- Once sausage is cooked through, add spinach and cooked just until spinach is wilted.
- Stir in Parmesan Cheese until just melted.
- Cool slightly.
- Pour half the Pasta Sauce into bottom of 9×13 baking dish.
- Fill Jumbo Pasta Shells with meat mixture; place in baking dish.
- Pour remaining Pasta Sauce over the top.
- Sprinkle with Mozzarella Cheese.
- Cover with foil.
- Bake for 30 mins or until bubbly.