Stuffed Shells
This recipe was given to me by Gwen Brimhall and everyone I make it for absolutely loves it. It's perfect for feeding missionaries or taking dinner to a family. Stuffed Shells Ingredients 12 oz. package Jumbo Pasta Shells (20 shells) 15 oz. Ricotta cheese 16 oz. Shredded mozzarella 10 oz. Frozen spinach, thawed and drained 1 lb. mild Italian sausage 26 oz. Classico spaghetti sauce 16 oz. Classico creamy alfredo Combine mozarella, ricotta and spinach in a medium bowl. Mix in cooked sausage. Stuff this mixture into cooked shells. Arrange in 9x13 dish. Pour alfredo sauce on top followed by speghetti sauce. Bake 350 for 30 min.