Appalachian Recipes


Janet Crow

Stuffed Shells

I grew up eating all things Southern and never really experienced eating or cooking Italian food, other than spaghetti that my Mama would make. As I grew older, I began experimenting with different Italian dishes and this one has been one of my families favorites for many years. It’s absolutely delicious and I do believe my husband could eat it just about every night of the week. For more family recipes look for me on Facebook under Janet’s Appalachian Kitchen.

Stuffed Shells

16 jumbo pasta shells

good pinch of salt

3/4 lb. hot Italian sausage

1 small onion, chopped

2 cloves garlic, minced

5 oz. frozen cut leaf spinach, thawed and drained

10 oz. ricotta cheese

1 large egg, beaten

1/4 C. grated Parmesan cheese

7.5 oz. Alfredo sauce (I use a three cheese blend)

1 1/2 C. mozzarella cheese

1 T. olive oil

Bring a pot of water to a boil, add in the salt and the pasta shells. Cook until tender, drain and set aside. In a skillet add the olive oil and over medium high heat brown the sausage…breaking it up with a wooden spoon as it cooks. Once the sausage has cooked through, add in the onion and spinach…cook for 2-3 minutes or until onion is tender. Add in the garlic, cook for 1-2 minutes more and remove from heat. In a mixing bowl combine ricotta cheese, egg and Parmesan cheese. Stir in the sausage mixture. Fill each shell with a big spoonful of the mixture and place in a casserole dish (I chose individual dishes…4 shells per dish). Spoon some of the Alfredo sauce over each shell then top each with some of the mozzarella cheese. Place in a 350 degree oven for 20 minutes. When cheese is bubbly and begins to brown I always turn my broiler on high and cook until the desired color I like on the cheese. Serve with a nice salad and some garlic bread.

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