Stuffed Shell Macaroni Casserole
- 1 2 oz. pkg. jumbo shell macaroni
- 1/4 lb. sweet Italian sausage
- 1 32 oz. jar spaghetti sauce
- 2 10 oz. pkg. frozen leaf spinach, thawed
- 2 eggs
- 1 lb. ricotta cheese
- 1/4 lb. Mozzarella cheese
- 1 tsp. onion salt
- 1/4 tsp. garlic powder
- 1/8 tsp. nutmeg
- 2 Tbs. Parmesan cheese
Cook shells according to package directions until they are just tender. Drain and rinse with cold water; set aside. Split sausage casings and peel off; crumble sausage into large skillet and brown over medium heat, stirring frequently. Drain off fat; add spaghetti sauce to browned meat. Cover and simmer for 15 minutes.
While sauce mixture is simmering, place thawed spinach in a strainer and press out extra moisture by hand. Remove and chop coarsely. In a large bowl, beat eggs slightly and add spinach, ricotta and Mozzarella cheese, onion salt, garlic powder and nutmeg. Mix until ingredients are blended.
Preheat oven to 350 degrees. Pour about 1/4 C. sauce mixture into bottom of a 3 quart casserole dish. Stuff each cooked macaroni shell with spinach filling. Arrange shells in a single layer in casserole dish. Tuck in any broken shells. Pour remaining sauce over shells; sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Yield: 6 servings