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Stuffed Shell Casserole Recipe

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This recipe for Stuffed Shell Casserole is from The Roosevelt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12 oz.) pkg. jumbo shell macaroni, can also use manicotti shells
1/2 lb. Italian sweet sausage
1 (32 oz.) jar spaghetti sauce
2 (10 oz.) pkg. frozen leaf spinach, thawed
2 eggs

1 lb. ricotta cheese
1 lb. mozzarella cheese
1 tsp. onion salt
1/4 tsp. garlic powder
1/8 tsp. nutmeg
2 Tbsp. Parmesan cheese
Directions:
Directions:
Cook shells until al dente. Drain; rinse with cold water. Take sausage out of casing; brown and drain. Add spaghetti sauce. Cover pan, reduce heat and simmer 15 minutes. Place spinach in a strainer and press out excess moisture, chop coarsely. In a large bowl, beat eggs slightly. Add the spinach, ricotta and mozzarella cheese, onion salt, garlic powder and nutmeg. Mix until ingredients are blended. Pour 1/2 c. sauce mixture into the bottom of a 3 qt. dish. Stuff each of the cooked shells with 2 rounded teaspoons of the spinach-cheese filling. Arrange shells in a single layer in the dish. Pour remaining sauce mixture over shells and sprinkle with Parmesan cheese. Bake at 350º for 30 minutes.
Personal Notes:
Personal Notes:
This recipe was from a Seventeen magazine I had when I was in high school. It was the first "difficult" dish I made. I remember my dad (Richard Spruell) complimenting me on how good of a cook I was!

 

 

 

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