A healthy all-in-one dinner with nutritious ingredients sometimes is all I crave.
Gooey Stuffed Shells with Chicken Sausage and Spinach
- 1 16-oz low moisture mozzarella cheese, cut into small cubes
- 1 12-oz package of jumbo pasta shells
- 1lb of Italian flavored chicken sausage
- 16oz of cremini mushrooms, sliced
- kosher salt, for salting pasta water
- 1 bunch of fresh spinach, washed, dried, and chopped
- 1/4 cup of bread crumbs
- 1 egg
- 1 tbsp of olive oil
- 1 onion, chopped
- 1 tbsp of minced garlic
- 1/2 tsp of salt, and more for seasoning
- 1 28oz can chopped tomatoes with herbs for lighter tasting dish, or a can of tomato sauce for a richer tasting dish
- 2 9x13inch shallow baking dishes
- Bring a large pot of salted water to a boil. Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.2Heat 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 by squeezing small chunks out of the sausage casing. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and mushrooms and cook until fragrant, about a minute more. Season mixture with salt and pepper. Remove pan from heat.3Beat the egg lightly in a large bowl. Mix in the mozzarella cubes, chopped spinach, bread crumbs, salt, pepper, and sausage mixture. Use a spoon and fill each cooked pasta shell with some of the mozzarella, spinach, sausage mixture.4 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.
At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
5 Heat oven to 375°F. Cover the pans with foil and bake for 20 minutes, until hot and bubbling. Remove foil and bake uncovered for 5 more minutes.