- 24 large shells
- 1 lb Italian sausage
- 1 container (15oz) ricotta cheese
- 2 cups mozzarella ( the picture shows cheddar which was good too)
- 1 10oz box frozen chopped spinach, thawed and drained
- 1 tsp basil
- 1 tsp garlic powder
- 1 medium carrot shredded
- 1 jar pasta sauce (or homemade from the freezer)
Heat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
Cook shells according to instructions on the package.
Meanwhile brown the sausage and drain fat. Set aside.
In a medium bowl, mix the ricotta cheese, 1 cup of the mozzarella, spinach, basil and garlic until well blended. Stir in sausage and carrots.
Spread about 1/2 cup of the sauce over the bottom of the pan. Fill shells with about 3oz of ricotta cheese mixture. Place shells, filled side up, on the sauce in the baking dish. Pour remaining sauce over shells. Cover with foil.
Bake for about 30 minutes. Remove foil and sprinkle with remaining 1 cup of mozzarella. return to the oven uncovered for 5-10 minutes, or until cheese has melted.
I am planning to try and freeze this as I do my lasagna. I will let you know how it works. I love to have meals in the freezer for those busy days when there just isn't time to cook.