I am not much of a red sauce fan, so I tend to steer clear of lasagnas and things of that nature. I ran across a similar recipe to this a while back and decided to try and make it my own.
1 12oz box jumbo pasta shells
1 pound spicy Italian Sausage
1 tablespoon minced garlic
1 14oz can diced tomatoes
1 cup Spinach, frozen or fresh
1/2 cup ricotta cheese
1/2 cup shredded parmesan cheese
salt and pepper to taste
1 teaspoon onion powder
1 teaspoon dried oregano
In a big enough pot, boil water with a few dashes of salt, add shells and cook per package instructions. When done, place into a bowl of ice water to stop the cooking, you dont want mushy noodles. In a skillet, heat 1 tablespoon of EVOO until glassy, add sausage and break up with a wooden spoon. The best trick I ever discovered to helping break up the meat, use a potato masher! After the meat has cooked until somewhat brown, use the potato masher to break up the pieces smaller – it works so well!
Add garlic and cook for about 2min, then add the spinach and chopped tomatoes. Cook on medium heat, stirring every so often to help wilt the spinach.
Once the spinach is wilted, you can turn the heat off and remove skillet from the stove. Add ricotta, salt, pepper, onion powder, and oregano and stir well so that everything is incorporated.
Pre-heat your oven to 350°
Prepare yourself to be patient. Filling these little buggers is a little time consuming, and annoying as they dont all open up very easily.
Open each shell gently, they’ll be slippery and annoying, but once you get in a groove it’ll get easier. Using a soup spoon, spoon in the filling and arrange in round pie pan or shallow casserole dish. Putting them in the pan with the “end” of the shell “up” will make so they dont fall over and get everywhere.
Once they’re all in the pan, cover with cheese and bake for 30min!