Brenda's Stuffed Shells. Tips for making ahead AND freezing! I don't think I've ever had as much trouble photographing a recipe as I did here! Made with Ricotta, spinach, and Italian herbs and seasonings covered with marinara sauce and smothered in cheese.
Coat the bottom of a baking dish with a thin layer of green enchilada sauce.
This easy baked pasta dish is perfect for weeknight meals, entertaining, and it freezes.
Ricotta, parmesan, and mozzarella pair nicely with a homemade sausage marinara sauce.
You can have Brenda's Stuffed Shells using 12 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Brenda's Stuffed Shells
- Prepare 12 oz of box jumbo shells.
- It's 1 lb of mild Italian sausage links.
- You need 1 small of pkg frozen chopped spinach.
- Prepare 1 medium of onion, chopped.
- Prepare 5 clove of garlic, minced.
- Prepare 1 lb of sliced mushrooms.
- Prepare 2 cup of mozzarella, Monterrey jack or provolone, grated.
- You need 1/4 cup of parmesan or fontina + more for topping.
- It's 2 of eggs.
- Prepare 2 of jars Alfredo sauce.
- It's 15 oz of ricotta.
- You need 1 1/2 tbsp of Italian seasonings.
It's freezable, and one of the best pasta dishes in the entire world. Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. They're saucy, oh-so-cheesy, and loaded with a ricotta, spinach, and parmesan filling.
Brenda's Stuffed Shells instructions
- Preheat oven to 350°F.
- Boil noodles to al-dente, drain and cool till easy to handle..
- Brown sausage, then saute onions, mushrooms, and garlic till soft. Stir in seasoning..
- Whisk eggs, mix in ricotta. Stir in cheeses and spinach. Mix in cooled sausage, onion mixture..
- Stuff the shells with mixture and place in baking dish with 2 cups of Alfredo sauce in bottom of dish..
- Cover with remaining sauce and sprinkle with more grated cheese & seasoning if desired..
- Bake 10-15 minutes covered with foil, then remove foil and bake another 5-10 minutes until top is slightly browned..