writing about glimpses of our life, projects, art, fashion, food & design
Chorizo and Italian Sausage Stuffed Shells
2 boxes jumbo shells
1 lb Sweet Italian Sausage
1 lb chorizo
1 clove garlic
Pinch of red pepper flakes
2 26 oz cans whole tomatoes (pulsed in food processor until smooth)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 Tablespoons extra virgin olive oil
4 Cups fresh baby spinach, chopped
Pinch of salt
2 15 oz containers of Ricotta Cheese
1 Cup grated parmesan cheese
1 Cup shredded mozzarella cheese
1 egg
Pinch of salt and fresh ground pepper
2 Cups shredded mozzarella cheese
1. Preheat oven to 350 degrees F. Cook pasta shells according to package directions. Drain and set aside. I brush mine with olive oil to keep them from sticking.
2. Place chorizo and sausage into a large skillet over medium heat. Cook until browned and crumbled. Drain and return back to skillet. Stir in garlic over medium heat for 1 minute then add in red pepper flakes, tomatoes, salt and pepper. Reduce heat to low and simmer.
3. Place olive oil into a medium skillet over medium heat. Add in spinach and garlic; cook until wilted down. Transfer to a large mixing bowl. Stir in Ricotta, Parmesan, Mozzarella, egg, salt and pepper; mix well.
4. Spoon about 1/2 Cup pasta sauce into bottom of 2 9×13 inch baking dishes. Spoon ricotta filling (about 2 Tablespoons) into each cooked shell then place shells seam side down into baking dishes. I think I filled 2 9×13 inch baking dishes plus a 7×11 inch with this recipe. Top shells evenly with sauce then shredded cheese. Bake for 25-30 minutes or until bubbly and hot. *The shells make great freezer meals*
We took advantage of our ice day last week with lots of playing, movie watching, book reading, and painting. She kept saying 'Yay!' when she saw me pouring the paint into the bowls. I think we may have an art lover on our hands, which makes me so proud!
