1. Boil jumbo pasta shells. I add a tad bit of olive oil so the noodles don’t stick to one another. Cook to al dente, place in cold water bath immediately. We will only be using 16 shells, but it’s best to boil more in case they break.
2. Mix together ricotta, egg, basil, salt, pepper, Parmesan Romano and 1 cup of shredded mozzarella. *
3. Saute the yellow onion and garlic in a small amount of olive oil. Once the onion is translucent, add your spinach. Saute until it becomes bright green and limp. Remove and let cool.
4. In a frying pan, brown your sausage in with olive oil. Then you will mix sausage in with the onion/garlic/spinach. Set aside
5. Pour 1 1/2 cups of Marinara into the bottom of a 13×9 pan.
6. Gently stuff the shells full.
7. Arrange four rows of four.
8. Sprinkle with the remaining half cup of marinara over the shells and sprinkle with additional Parmesan/Romano cheese.
9. Cover with aluminum foil and bake for 25 minutes at 375 degrees. Remove foil, and let it golden for another 10 minutes.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 174 (34%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 139.8mg||43 %|
|Sodium 1148.8mg||40 %|
|Potassium 681.8mg||18 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 48.1g|
|Protein 30.7g||44 %|
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Calories per serving: 506
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