Shells with Sausage and Spinach
Oct 25, 2021 0:44:04 GMT -5
Post by PurplePuppy on Oct 25, 2021 0:44:04 GMT -5
Shells with Sausage and Spinach
INGREDIENTS
1 (12 oz) box of jumbo pasta shells
16 oz hot Italian sausage, casings removed
2 teaspoons dry Italian seasoning
2 (12 oz) cans tomato sauce
4 oz fresh spinach, washed and patted dry
8 oz shredded mozzarella cheese, preferably whole milk
2 tablespoons fresh parsley, finely chopped, plus a few leaves for garnish
PREPARATION
Preheat oven to 375 degrees F. Grease a 9-by-13 pan with baking spray, place on top of a baking tray, set aside.
In a pot of boiling salted water, cook the pasta, draining pasta right before it gets to Al dente. Reserve ½ cup to 1 cup of pasta water. Set pasta aside.
In the same pot, brown sausage with a drizzle of oil, breaking up the sausage with a spoon, cooking until no longer pink, about 5 to 6 minutes. Add the Italian seasoning, sautéing for another minute or two.
Stir in tomato sauce and bring to a simmer, about 8 minutes. Fold in spinach and parsley.
Gently incorporate the shells into the sauce mixture, being careful not to break the shells. Season with salt and pepper to taste. If the mixture is looking too thick, add a few pours of reserved pasta water to loosen it up.
Transfer to the prepared baking dish, covering evenly with cheese.
Spray foil with baking spray before covering dish. Bake covered for 25 minutes, removing the foil to baking for another 10 to 15 minutes. For a crispy cheese crust, broil on high for 1 to 2 minutes, make sure to stay by the oven when using the broiler, it burns fast. When done the casserole should be bubbling around the edges and crispy on top.
Garnish with parsley leaves, serve immediately.
To make ahead: When mixing the shells with the pasta, add ½ of reserved pasta water. Don’t top with cheese until ready to bake. When baking add 5 to 8 extra minutes.
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