- 1 (16 ounce) package jumbo pasta shells
- 1/2 pound Italian sausage
- 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
- 1 cup ricotta cheese
- 1 egg
- 3 cloves garlic, crushed
- 1/2 lemon, juiced
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 1/2 teaspoon dried oregano
- 2 cups spaghetti sauce
- 2 cups shredded mozzarella cheese
- Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff pasta shells with the sausage and cheese mixture and place in a 9×13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
- Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.