Triple Cheese Sausage Spinach Stuffed Shells
Description
This yummy pasta dish can be prepared in no time at all. It's great to serve when company comes, for parties and can be made in advance and then popped into the over for 25-30 minutes on those busy weeknights. Serve with a salad and crusty bread or garlic
Ingredients
20-24 jumbo shells
1 lb. bulk pork sausage
1 medium onion, finely chopped
3 cloves garlic, minced
1 1/2 t. dried oregano
1 t. dried basil
6-8 c. baby spinach
1 c. Mozzarella shredded, divided
1 c. Provolone cheese, shredded, divided
1 c. Gouda or Edam cheese, shredded, divided
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cook pasta shells according to box instructions to al dente; drain well; set aside.
Preheat oven to 350 degrees.
In a large skillet over medium heat, brown pork sausage. Add onion; cook 2-3 minutes or until onion is semi-soft. Reduce heat to medium low; add garlic, oregano, basil and spinach; cook until spinach just starts to wilt, about 2 minutes. Remove from heat; cool 5 minutes.
Add 2/3 c. of each of the three cheeses to the skillet; gently fold to combine.
Scoop sausage and spinach mixture into the shells. Sprinkle the remaining cheeses over the top.
Bake for 25-30 minutes, or until the cheese is melted.
4-5 servings.