Recipes

Ingredients

• 4 Lilydale^® Mild Italian Turkey Sausages, casings removed
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 box (300 g) frozen chopped spinach, thawed and squeezed dry
• 1 tub (475 g) ricotta cheese
• 1/2 cup (125 mL) each grated Asiago and Parmesan cheese
• 1/4 cup (60 mL) chopped fresh parsley
• 1 tbsp (15 mL) chopped fresh basil
• 1/4 tsp (1 mL) each salt and pepper
• 20 jumbo pasta shells, cooked according to package directions
• 1 jar (680 mL) pasta sauce
• 2 cups (500 mL) shredded mozzarella cheese

Directions

1. Preheat oven to 350°F (180°C). Heat large skillet over medium heat; cook Lilydale^® Mild Italian Turkey Sausages, onion and garlic, breaking up sausages with wooden spoon, for about 7 minutes or until sausage is browned and onion is tender. Add spinach; cook until liquid has evaporated. Let cool.
2. Mix together sausage mixture, ricotta, Asiago, Parmesan, parsley, basil, salt and pepper. Spoon 2 tbsp (30 mL) mixture into each pasta shell.
3. Pour half of the pasta sauce into greased 13- x 9-inch (3 L) baking dish. Arrange stuffed pasta shells over sauce; top with remaining sauce. Sprinkle with mozzarella. Cover with foil.
4. Bake for about 40 minutes or until tender and warmed through. Uncover and bake for about 15 minutes or until cheese is golden brown.