SAUSAGE & SPINACH STUFFED SHELLS

I love stuffed shells & wanted to make them for Sunday dinner last week. I started thinking of something I could add to make them even better. Spinach and sausage turned out to be the perfect thing! This is one delicious food combo. Even my husband who isn't a huge sausage fan liked them. I will be making these again and again.

SAUSAGE & SPINACH STUFFED SHELLS

-1 Box Jumbo Shells

-1(10oz) Package Frozen Spinach (thawed & drained)

-1 Egg

-1 (16 oz) Ricotta Cheese

-1/4 Small Onion, Chopped

-1/2 Cup Shredded Mozzarella Cheese

-1/4 Cup Parmesan Cheese

-1 Tbs Oregano

-1 Tbs Italian Seasoning (out of casing)

-1 Package Sweet Italian Sausage 

-2 Tbs Chopped Garlic

-Salt/Pepper/Garlic Powder

-Olive Oil

-2/3 cups Tomato Sauce canned or use my recipe 
http://aldentedivasrecipes.blogspot.com/2012/11/simple-tomato-sauce-1-can-29-oz-crushed.html

DIRECTIONS:

(preheat the oven to 350)

1. Cook pasta shells as directed on the box. (Run under the cold water when they're done to stop them from cooking.)

2. Heat a little olive oil in a frying pan over med-high head. Add the onion and cook for 2/3 minutes. 

3. Add the sausage and garlic to the onion. Season with salt, pepper and Italian seasoning. Continue cooking until the sausage is completely cooked. (Smash the sausage in the pan while its cooking to break the sausage up int small pieces.) Let slightly cool.

4. In a Med size bowl, mix the ricotta cheese, egg, spinach, oregano. mozzarella cheese & parmesan cheese. Season with salt, pepper, & garlic powder-however much you like.  Add the sausage and mix well.

5. Line large baking dish with pasta sauce-about a cup. Stuff the shells with the cheese, sausage mixture and line them, side by side. in the baking dish. 

6. Top the shells with as much remaining sauce as you want. Sprinkle the top with parm cheese and seal with tin foil. Bake 20 minutes then remove foil and bake another 20. 

*I don't really like to put salt or sauce measurements on the recipes. Some people are super sensitive to salt & some absolutely have to have it. Season the shells as you like. Same goes for sauce. I like my shells drowning in sauce. If you don't, use less.

(my taste testing plate :) )

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SALMON & VEGGIES IN TIN FOIL PACKETS

I made this for a girls night a few weeks ago & It was perfect! I made the packets earlier in the day & popped them in the oven when my friends arrived. This gave me time to actually hang out with them and not spend all my time cooking. The foil packs are great for easy clean up. Didn't waste time washing dishes, either. Presentation was impressive & the smell of dill when they were finished cooking was incredible. I can't wait to make these again! Next time I might try spreading some pesto on top of the salmon :)

SALMON & VEGGIES IN TIN FOIL PACKETS

-1 lb Salmon Filets 
-1 bundle of Asparagus (cleaned)
-Grape Tomatoes (about 5 for each packet)
-5 Garlic Cloves, minced
-1 Lemon, sliced thin
-Olive Oil 
-Butter
-Fresh Dill
-Salt & Pepper
-White Wine
-Tin Foil

DIRECTIONS:

(preheat the oven to 400 degrees) 

1. Cut off enough tin foil to be able to seal the fish & vegetables in it.

2. Spread a thin layer of butter on the bottom of the packet. Top with garlic, salt & pepper.

3. Place vegetables on top of the seasoned butter, place the salmon on top of the vegetables.

4. Lightly drizzle the salmon with olive oil. Salt & Pepper the salmon to your liking. 

5. Add at least two slices of lemon on top of the salmon. Add two sprigs of dill to the top of the salmon.

6. Semi close the tin foil packets- then add a splash of white wine. After the wine is added, close and seal the packets as best and tight as you can.

7. Bake on a baking sheet for 20/25 minutes. Depending on the thickness of the fish.

(Sent my sister in law home with a "to go" packet to bake at home)

* My sister in law baked hers at home for 25 min. I baked mine for 20 min. Her tomatoes came out more stewed then mine. Totally about preference here. The dish will be done after 20-but if you like, wait it just a little longer. Be careful not to overcook the fish, though. 

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