Stuffed Shells and Sausage

As a forward, please always bear in mind that you can alternate where need be; that is what makes these fascinating, you have a different cheese, sausage or whatsoever use it and see where it takes you!

Knockout, smash, winner, WOW is all I can say to this throw together meal that really took about an hour to make total and pleased everyone! (I may have cheated a bit having my daughter assist me fill the shells, but in all sincerity it was no more than an hour start to finish)

What you will need for this astounding meal and I have confidence your guests would love this is….

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1 24 oz jar of Spaghetti sauce (I used 2 small jars of Wolfgang pucks vodka sauce because it was on sale)

1 large tomato chopped (I had a can of chopped tomato in basil onion and garlic flavor that I used)

1 container of ricotta cheese 10oz

1 small container of feta cheese (mine was flavored with basil and rosemary)

2 10oz bags of cheese (I used mozzarella and a blend of provolone and jack)

I box of panko bread crumbs Italian flavored

25 cooked jumbo shells

One bunch fresh spinach

1 container of frozen chopped spinach

Green onion

1 package of sausage (I used four cheese sausage)

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Heat the oven to 400

Mix the sauce and tomatoes’ together for the base

Start cooking the sausage on med high heat watching to shift them (you want a nice crispy texture but not burnt)

Combine the ricotta cheese 1 cup of the panko bread crumbs, a bag of the cheese ( I used the two cheese mix on this step) the frozen chopped spinach (thawed and squeezed free of all water)

mix well then add the feta and mix again. We don’t want to break up the feta too much.

Put half the sauce into a baking dish I used 15 X 10

Fill the shells with a heaping spoonful of the mixture, when I did this it made 25 shells

Pour the remainder of the sauce on the shells top with cheese and cover (hint spray the tin foil with oil before covering to stop it from sticking to the cheese)

Bake for 10 minutes, uncover and top with the rest of the panko crumbs and bake for an additional 15 minutes.

Lay a bit of fresh spinach on each plate, drizzle with vinaigrette (I used a raspberry walnut) place three to five shells on the plate, place some of the cut sausage on the top of the shells and then  top with green onion (use scissors to “chop” the onion onto the plate) and a bit of cheese.

Not only was this swift, it was savory, and a great presentation to the family.  I think everyone should take satisfaction in what they do and how they present it to their family. Traditions run deep and I know my family will always consider the way they felt while eating at “HOME”

Bon appétit

God Bless!

The Goguet Family

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