Stuffed Shells with Meat Sauce
Stuffed Shells with Meat Sauce

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stuffed shells with meat sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Stuffed Shells with Meat Sauce is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Stuffed Shells with Meat Sauce is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook stuffed shells with meat sauce using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Stuffed Shells with Meat Sauce:
  1. Prepare 1 lb turkey sausage- browned and drained
  2. Take 32 oz jar of garlic & onion spaghetti sauce
  3. Take 20 oz part skim ricotta cheese
  4. Make ready 4 oz shredded parmesan cheese
  5. Make ready 12 oz shredded mozz or italian blend cheese
  6. Prepare 1 egg
  7. Get 4 oz frozen chopped spinach- thawed and drained
  8. Get 18 large pasta shells- cooked and drained
  9. Make ready 1/4 tsp garlic salt
  10. Get to taste cracked pepper
Instructions to make Stuffed Shells with Meat Sauce:
  1. Preheat oven to 400°F
  2. In a small bowl, mix the parmesan and mozzarella cheese,this will be divided in half.
  3. In a medium bowl combine ricotta, 1/2 parm/mozz mixture from small bowl, egg, spinach, garlic salt, and pepper.
  4. Pour 1 cup of sauce in the bottom of 8x12 baking dish. Spread evenly. Be sure to cost the walls of the dish also.
  5. Gently stuff each cooked shell with a spoonful of the cheese/spinach mix and place in baking dish.
  6. When finished, sprinkle sausage over and around shells.
  7. Cover shells with remaining sauce.
  8. Sprinkle the remaining cheese mix on the sauce, cover with foil and bake for 30 minutes or until bubbly around edges.

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