Nicole AshcroftSpinach Stuffed Shells w Sausage Ingredients ½ Lb. of Ground Sausage (cooked, drained) ½ White Onion (minced) 2 Cloves of Garlic (minced) 4 Cups of Spinach 1 Teaspoon of Butter 1 Egg 1 Box Pasta Shells (cooked, cooled) 2 Cups of Low-fat Ricotta Cheese 2 Cups of Marinara Sauce 2 Cups of Shredded Mozzarella 1 Tablespoon of Dry Italian Seasoning Instructions In a frying pan, heat on high, add butter, once melted add the onion, cook for 2 minutes. Reduce the heat to medium and add the fresh garlic, cook for 1 minute. Add the fresh spinach and cook until wilted, once cooked, remove and allow mixture to cool down. In a separate bowl add ricotta, cooked/cooled sausage, egg, and Italian seasoning mix together. Then fold in the spinach-onion mixture into the ricotta (make sure it’s cooled). Get your sheet pan out or whatever other vessels you will cook the shells in. Lay down a few spoons full of marinara sauce on the bottom to prevent shells from sticking. Take one of the cooked and cooled pasta shells; place 1 tablespoon of the mixture in the shell, fold it closed, and place open side down in the pan. Repeat until all shells or mixture is done. Layer some sauce on each shell and then sprinkle some shredded cheese and fresh parsley on top. Cook in the oven right away at 365 degrees F for 45 minutes or place in the fridge covered until your ready to cook.