1poundPolidori Mild or Hot Italian Sausagecasings removed
3medium cloves of garlicfinely chopped
diced tomatoes1 1/4-ounce can
2cupsfresh spinach
4ouncesricotta cheese
salt and fresh ground black pepper
1/3cup (more, if desired)Parmesan cheeseshredded
parsleyoptional, for decoration
Directions:
How to Cook Shells
Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells (I cooked mine for 10 minutes). Drain, and then rinse the shells with cold water. Set aside on a baking sheet.
How to Make Filling
Heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan.
Stir in the garlic, canned tomatoes and spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste.
How to Stuff Shells
Each shell is stuffed with a heaping tablespoon of the filling. You can stuff them on the baking sheet and then transfer them back to the pan to reheat. Spoon the remaining sauce over the shells and reheat for 5 minutes. They are ready to serve as is, sprinkled lightly with Parmesan cheese and parsley.