Nasir Likes his Stuffed Shells

Sometimes you forget about the simple foods that are so enjoyable until someone brings it up to you. This time it was stuffed shells reminded to me by someone I went to elementary school with.

Italian Stuffed Shells


Ingredients:

• 1 box jumbo shells (27 in a box)
• 1/2 lb. sweet Italian sausage
• 2 pkgs. chopped spinach
• 2 eggs
• 1 lb. ricotta cheese
• 1 lb. Mozzarella cheese, shredded
• 1 tsp. onion salt
• 1/4-1/2 tsp. garlic powder
• 1/8 tsp. nutmeg
• 2 tbsp. Parmesan cheese

Directions:

1. Boil shells in water until tender, but not completely done.
   
   
2. Fry and crumble sausage in pan. Drain and set aside.
   
   
3. Thaw spinach and press between paper towels to remove excess water.
   
   
4. Place spinach in a colander.
   (incase you don't know what one is)
   
   
5. In a large bowl add cheeses, nutmeg, garlic and onion salt.
   
   
6. Beat the two eggs until frothy and pour into the cheese mixture. Mix well.
   
   
7. Stir in the spinach.
   
   
8. Stuff the cheese and spinach mixture into the shells.

And as in the recipe for Gorgonzola Cream Sauce, the sauce will be the make or break for the shells.

Sauce

Ingredients:

• 1/4 c. chopped onion
• 1/2 clove garlic
• 3 tbsp. butter
• 1 (16 oz.) can whole tomatoes
• 1/2 c. tomato sauce
• 1/2 tsp. Italian seasoning
• 1/2 tsp. salt
• Pepper to taste
• 1 bay leaf
• 1 tsp. Worcestershire sauce
• Crumbled, cooked sausage

Directions:

1. Let this mixture simmer for 20 minutes.
   
   
2. Stir sauce and pour over the stuffed shells.
   
   
3. Bake at 350 degrees for 30 minutes.

When you bake the shells, try adding more cheese ontop of the shells like a Chicken Parmigiana. Also, try using more cheeses, Asiago, Ricotta, Cottage. Try experimenting with what you're putting in the shells. Once you get the basic recipe down, there is a lot of room for new variations.