Jumbo stuffed pasta shells covered with cooked tomatoes and baked.
There must be a special place in heaven for men who cook.
My father made this dish the other day to my mother’s and my delight.
Elise Bauer
Recipe adapted from recipe on box ofBarillajumbo pasta shells, and a recipe appearing in the Sacramento Bee.
Cook the pasta shells according to the instructions on the package.
Drain, rinse in cold water, and set aside.
Heat olive oil in a large skillet on medium high heat.
Add the onions and cook until softened, about 5 minutes.
Add the sausage to the pan, breaking up the sausage into smaller bits.
Lower the heat to medium.
Cook sausage until cooked through, and no pink remains, about 5 minutes.
Add the garlic and cook until fragrant, about 30 seconds to a minute more.
Remove pan from heat.
Beat the egg lightly in a large bowl.
Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes.
Arrange the stuffed pasta shells in the dishes.
Spread the remaining tomatoes over the top of the pasta shells.
(If freezing, cover with foil, then wrap with plastic wrap.)
Cover the pans with foil and bake at 375F for 30 minutes, until hot and bubbling.
Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.
