This recipe for stuffed pasta shells came out of my head and was based upon what I had available to put together for dinner. No trips to the store this weekend for me. I was exhausted and completely spent. Here’s what I knew I had. One package of pasta shells, goat cheese, frozen spinach, sweet onion, mozzarella cheese, Aidells apple chicken sausage, ricotta cheese and one package of Knorr creamy pesto seasoning. Hmm, are you following me? Does anything in that line up sound like it could work? Let me tell you, not only did it work, but I pared it with an amazing homemade fig salad dressing (it’s a must have recipe). Trust me, you have to try this! It’s work, but it’s a beautiful off the charts meal. Both recipes are at the bottom of the post at recipe read more. Go for it and let me know how it turns out. xoxo and don’t forget to LIKE me on facebook, please?
- One box of large uncooked pasta shells, cook and drain per directions
- 1 sweet onion, chopped and saute in 1 Tbl of butter until brown
- 4 lings of Aidells apple sausage cut into 1/2 inch pieces and browned lightly.
- 1 package of frozen spinach, cooked and drained.
- 1 small package of goat cheese broke up and crumbled
- 1/2 cup of mozzarella cheese, grated
- 1/2 cup of light ricotta cheese
- 1 package of Knorr creamy pesto sauce mix (will need mile and olive oil). Prepare while pasta is heating
Cook and drain pasta as per package directions. Set the browned onion, cooked spinach and browned sausage aside. In a large mixing bowl add onion, spinach, sausage, goat cheese, ricotta cheese and one half of the mozzarella. You can salt and pepper to taste. I don’t because I’m watching Brad’s salt intake. Mix all ingredients together and stuff into cooked shells. Lay in a baking dish stuffed side up. Cover dish with foil. You can make this dish a day ahead and have ready to go. Just keep in the refrigerator. When ready, set oven to 350~, preheat. Cooked stuffed shells covered for 30 to 35 minutes. While shells are cooking prepare the Knorr creamy pesto sauce. After heating the shells for 30 minutes, sprinkle with remaining mozzarella cheese and broil for about 3 to 5 minutes until golden. Remove from oven and drizzle with pesto sauce.
Fig Salad Dressing:
- 1/3 Cup olive oil
- 1 Tablespoon red wine vinegar
- 2 Tablespoons fig jam
- 2 cloves of pressed garlic
- 1 Tablespoon of Dijon mustard
- Salt and Pepper to taste
Mix in a (bullet or blinder). Use dressing with mixed greens or fresh spinach and garnish with fresh fig and pomegranate seeds.