Directions
Makes 4 servings
- Bring a large pot of water to a boil.
- Add pasta and cook according to package directions.
- Drain well.
- While water comes to a boil, in a large skillet over medium heat, cook sausage, stirring frequently, until browned and cooked through, 6-8 minutes.
- If sausage has rendered a lot of fat, drain all but about 1 tablespoon of it off.
- Stir in garlic, then spinach and cook until spinach is wilted.
- Transfer mixture to a large bowl and stir in ricotta, egg, salt, and pepper.
- Set aside.
- In a blender, puree roasted peppers until completely smooth. In a large skillet over medium, heat oil.
- Add garlic and cook, stirring, until fragrant, about 1 minute.
- Pour in pureed peppers.
- Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.
- Stir in cream and add salt and pepper.
- Preheat oven to 375℉.
- Spoon a thin layer of sauce in the bottom of a 9” square baking dish.
- Fill pasta shells with spinach mixture and place in baking dish.
- Spoon a little sauce over the center of each stuffed shell and sprinkle with crushed Whisps.
- Cover dish with foil and bake for 25 minutes.
- Uncover and bake until bubbling, 10-15 minutes more.
Ingredients
- 16 large pasta shells
- 12 ounces bulk Italian sausage
- 2 garlic cloves, minced
- 3 packed cups baby spinach
- 12 ounces ricotta
- 1 large egg
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
For Sauce:
- 1 jar (16oz) roasted red bell peppers, drained and patted dry
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ cup heavy cream
- Salt and black pepper to taste
- 1 cup Parmesan Whisps, finely crumbled