Sausage meat makes a wonderful and flavoursome alternative to beef mince and is delicious in pasta bakes. Look out for sausages flavoured with garlic and oregano for an Italian twist. Courtesy of top Californian blogger Daisy https://daisyt13.wordpress.com/
Baked Sausage & Spinach Pasta ShellsAdd to My Cookbook
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- Difficulty Level Easy
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- 18 jumbo pasta shells
- 1tbsp olive oil
- 2 garlic cloves, crush
- 450g fresh pork sausages, skin removed and broken up
- 1 tin chopped tomatoes
- 250g frozen spinach, thawed and squeeze dry
- 75g Parmesan, grated, plus more to sprinkle on top before baking
- 75g Ricotta
- 75g Mozzarella, grated
- salt & pepper
- Preheat the oven to 180°C/350°F/gas mark 4.
- Make an ice bath by filling a large bowl with cold water and ice, set aside.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the packet instructions. Drain well then add to ice bath until ready to stuff.
- Heat a large frying pan over medium-high heat. Add the olive oil. Add the garlic and fry briefly. Add the pork sausage, break up with a wooden spoon and cook 5-6 minutes until browned.
- Add the tomatoes, spinach and sprinkle in the Parmesan and cook for 1 minute. Season with salt and pepper.
- Remove the pan from heat and stir in ricotta cheese.
- Using a spoon, fill pasta shells with sausage/spinach mixture and arrange in a baking dish.
- Sprinkle the top with grated mozzarella and some more grated Parmesan and then bake until cheese has melted and tips of shells begin to crisp and brown, for about 25 – 30 minutes.