You Have Got to Make Sausage & Spinach Stuffed Shells With Garlic Cream Sauce (Trust Me) by Donna John
A few simple ingredients transforms pasta shells into a rich, creamy and memorable meal for family or dinner guests. The garlic cream sauce is a showstopper and smells heavenly wafting from the oven as it bakes.
- 1 box (10 ounces) jumbo shells
- 1 - 1 1/2 pounds bulk Italian sausage
- 1 box (10 ounces) frozen spinach, thawed and squeezed dry
- 3 cups grated mozzarella cheese (divided)
Garlic Cream Sauce
- 2 cups heavy cream
- 5 cloves garlic, minced
- 1/3 cup freshly grated Parmesan cheese
Here's how to make it:
Boil the pasta shells according to package directions. Drain and set aside.
For the garlic cream sauce, add the heavy cream and garlic to a small pot. Simmer, stirring often, until slightly thickened and reduced, about 15 minutes. Add Parmesan cheese and stir until melted. Season with salt, to taste. Remove from heat and set aside.
While the sauce simmers, brown the sausage in a skillet until cooked through. Add the spinach and 2 cups of the mozzarella cheese. Mix well.
Sprinkle with the remaining 1 cup shredded mozzarella cheese.
Pour the garlic cream sauce over the top. Sprinkle with additional Parmesan cheese, if desired.
Cover with aluminum foil and bake in a preheated 350-degree F oven for about 30 minutes.
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