A delightful twist on the classic stuffed pasta shells, featuring a creamy spinach and ricotta filling paired with a rich tomato sauce.
Boil the pasta shells in a large pot of salted water until al dente, then drain and rinse under cold water.
Avoid overcooking the pasta shells as they will continue to cook during baking.
In a saucepan, sauté the onion and garlic until fragrant, then add the Italian sausage and cook until browned.
Break the sausage into small pieces for even cooking.
Stir in the tomato sauce, tomato paste, and Italian seasoning, then simmer for 15 minutes.
Adjust the seasoning to taste, adding salt and pepper if needed.
Thaw and drain the spinach, then mix it with ricotta, mozzarella, parmesan, minced garlic, and the egg in a bowl.
Ensure the spinach is thoroughly drained to prevent a watery filling.
Preheat the oven to 350°F (175°C) and grease a baking dish.
Use a non-stick spray or a light coating of oil to grease the dish.
Fill each pasta shell with the spinach and cheese mixture, then arrange them in the baking dish.
Use a spoon or piping bag to make filling the shells easier.
Pour the sauce over the stuffed shells, cover with foil, and bake for 25 minutes.
Covering the dish with foil helps retain moisture during baking.
Remove the foil, sprinkle with additional mozzarella and parmesan, and bake uncovered for another 10 minutes.
Broil for a minute or two for a golden, bubbly cheese topping.
Let the dish rest for 10 minutes before serving.
Allowing the dish to rest helps the flavors meld and makes serving easier.
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