Cheese/Spinach Stuffed Shells

*****PICTURE TO COME*******

INGREDIENTS

• 1 (16 ounce) package jumbo pasta shells
• 1/2 pound Italian sausage, or ground hamburger meat
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 1 cup ricotta cheese
• 1 egg
• 3 cloves garlic, crushed
• 1/2 lemon, juiced, you can just guess
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1/2 teaspoon dried oregano
• 2 cups Spaghetti sauce
• 2 cups shredded mozzarella cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
3. Preheat Oven to 350 Degrees F
4. Using a spoon (I prefer a pastry bag with no attachments), stuff shells just until the shell parts. Place in a 9x13 baking pan. Top with spaghetti sauce and mozzarella cheese.
5. Bake in a preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
   

Serves 8

TO FREEZE FOLLOW THESE INSTRUCTIONS

Do steps 1 and 2. Then Stuff shells as stated in step 4. Instead of putting in a pan with sauce and cheese place in a vacuum seal bag. Or you can flash freeze them and then place in an air tight container. Write the directions on the bag or top of container. 350 degrees F and top with Spaghetti sauce and Cheese. Bake for 20 minutes or until cheese is melted and shells are cooked through.