I was wanting a nice Italian dish and came up with this one using ingredients I had on hand. It wasn't super, but it hit the spot. I am excited that I have 2 more pans in the freezer for some easy dinners in the upcoming weeks!
John's Rating: 7
1 (12-ounce) box uncooked jumbo pasta shells
1 1/2 cups cooked sausage, finely crumbled
2 c. fresh chopped spinach
2 Tbsp. dried minced onion
1/2 tsp. garlic powder
1 (15oz) container ricotta cheese
1 (8oz) package cream cheese, softened
2 c. shredded Parmesan cheese
1 large egg, lightly beaten
1 tsp. dried parsley flakes
1 tsp. Italian seasoning
1/4 t. salt
1/4 t. pepper
2 c. shredded monterey jack cheese (mozzarella would be great too)
3 cups spaghetti sauce (If you like it saucier use more)
1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Mine were perfect at 10 minutes. Drain and set aside.
2. Preheat oven to 350°. Lightly grease two 8x8 baking dishes and one slightly smaller pan. In a large bowl, combine all ingredients except shells. Stir together and pour into a gallon sized ziplock bag. Snip the corner of the bag and squeeze into cooked shells.
4. Spread a thin layer of spaghetti sauce on the bottom of the baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing 2 of the prepared pans, freeze it after this step.
5. Bake, covered, for 40 minutes. Uncover, sprinkle with some grated parmesan cheese. Bake for 5 to 10 more minutes.