Stuffed Shells

Stuffed Shells

1 box of large pasta shells (cooked according to directions on the box)
For the Sauce
2 tablespoons of oil
1/3 cup tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground rosemary
1 teaspoon ground thyme
For the Sausage
1 tablespoon oil
1/2 pound (1 kilo) ground beef
1 tablespoon fresh parsley, chopped
1 teaspoon ground rosemary
1 teaspoon ground thyme
3 cloves of garlic, crushed
1/2 cup onion, finely chopped
1/2 teaspoon fennel
1 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon red pepper flakes
2 teaspoons salt
2 cups spinach, chopped
For the Rest
1 cup ricotta cheese
2 cups grated mozzarella cheese (I used half Arabi half Souri)
2 eggs
1/4 grated cheese

1.  Make the sauce: in a pan heat the oil.  Drop in the tomato paste and cook while stirring for about a minute (you want to get rid of the raw tomato flavor but don't want it to brown or burn).  Mix in the salt, pepper, rosemary, and thyme.  Add 2 cups of water and let simmer for 5 minutes.
2.  Make the sausage: in a pan heat the oil.  Add in the meat, parsley, rosemary, thyme, garlic, onion, fennel, black pepper, paprika, red pepper flakes and salt.  Cook while stirring until meat is browned.  Add in the spinach and cook until wilted.
3.  In a bowl mix ricotta, mozzarella, and eggs until well blended.  
4.  Mix in the spinach and sausage.
6.  Cover the bottom of a baking dish with the sauce. 
7.  Fill each cooked pasta shell with a large spoonfull of the filling and place in the baking dish. (It's okay to squish them in together a little bit.)
8.  Sprinkle the top with grated cheese and cover with foil.
9.  Bake for 30 minutes at 175*C (350*F).


Do not be scared by the number of ingredients (or the fact that you're making your own Italian sausage).  This is a pretty easy recipe to put together and OH it is SO yummy!


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