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.
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.
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