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Spinach and Cheese Stuffed Pasta Shells

Reviewed: Jan. 25, 2008
Very Good! After reading other reviews, I did make modifications to the recipe. I used 1 package of chopped spinach (plenty), omitted the Fennel, and added 1 pound of Italian Sausage (Cooked & Drained), and used 2 regular jars of Preggo. I put 1/2 lb of the sausage in the spinach - cheese mixture and sprinkled 1/4 lb of the sausage in the sauce layer. My kids won't eat spinach. So I mixed an additional 1 C Ricotta, 1/4 C Parmesan, and remaining 1/4 lb sausage for their shell stuffing. I used 2 - 9" square pans, baked one and refrigerated the other one for the next day. Each pan makes enough for 4 people. I also suggest you increase the bake time to 45 - 60 minutes if you stack the stuffed shells in the baking pan.
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