Barefoot's Stuffed Shells

Italian Stuffed Shells

Italian Stuffed Shells before the cheese. 

·         2 cups Marinara sauce (can be homemade or from a jar, just make sure it is chunky with lots of tomatoes)

·         Pam

·         Italian sausage or my favorite ground turkey (cooked)

·         16 oz carton part-skim ricotta cheese

·         1/2 cup freshly grated Parmesan cheese 

·         8 oz part-skim mozzarella cheese (divided 6 oz & 2 oz)

·         1 teaspoon onion powder

·         1 teaspoon dried oregano

·         1 teaspoon dried basil

·         2 teaspoons Italian seasoning

·         1/2 teaspoon salt

·         1 teaspoon freshly ground black pepper

·         1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

·         Freshly chopped up mushrooms (optional)

·         1 large egg 

·         1 garlic clove, minced

·         24 jumbo pasta shells, cooked & drained

If you are like me, use portabella mushroom in place of the Italian sausage or ground turkey. You won't miss the meat. I promise. My meat loving husband didn't even suspect a thing-shhhhhh don't tell him!

Prep:

1.   Preheat oven to 350°.

2.  Spread 1/4 cup marinara over bottom of two 11 x 7-inch baking dish coated with cooking spray. (This will give you one to bake now and one to freeze.

3. Combine all ingredients (except the shells) in a large bowl, stirring well. Spoon the filling into a Ziplock bag and cut off a corner. Then, pipe about 1 1/2 tablespoons filling into each pasta shell or until full. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Marinara over top of the shells. Sprinkle with 2 oz of mozzarella cheese. Cover and bake. * Bake at 350° for 45 minutes. Let stand 5 minutes before serving.

*At this point you can make ahead, to freeze for up to four months. Cover with plastic wrap and then cover it with foil. Write the freezer instructions on the foil (which are a slight bit different than the fresh directions) so that even your husband can cook a meal.