Mom’s Spinach and Ricotta Stuffed Shells

Ingredients

• 1 teaspoon
• olive oil
• 1 teaspoon
• olive oil
• 2 lbs
• whole milk ricotta cheese
• 2 lbs
• + 57 more ingredients
• • whole milk ricotta cheese
  • 8 ounces
  • shredded
  • mozzarella cheese
  • 8 ounces
  • shredded
  • mozzarella cheese
  • 1 cup
  • shredded
  • parmesan cheese
  • 1 cup
  • shredded
  • parmesan cheese
  • 2 tablespoons
  • chopped
  • garlic
  • 2 tablespoons
  • chopped
  • garlic
  • 2
  • eggs, lightly beaten
  • 2
  • eggs, lightly beaten
  • ½ teaspoon
  • italian seasoning
  • ½ teaspoon
  • italian seasoning
  • salt and pepper
  • 2 (26 ounce) jars
  • tomato sauce
  • 2 (26 ounce) jars
  • tomato sauce
  • 1 (14 ounce) can
  • tomato paste
  • 1 (14 ounce) can
  • tomato paste
  • 1 lb
  • of ground
  • Italian sausage
  • 1 lb
  • of ground
  • Italian sausage
  • 1 lb
  • ground chuck
  • 1 lb
  • ground chuck
  • ½ cup
  • chopped
  • onion
  • ½ cup
  • chopped
  • onion
  • 1 teaspoon
  • italian seasoning
  • 1 teaspoon
  • italian seasoning
  • salt and pepper

1 Bring 4 – 5 qts of water to a rolling boil, add 2 tbs of salt, gently add pasta, be sure to add extra shells as you will lose a few, cook for approximately 10 minutes, or it tests al dente. Drain and rinse in cold water. If pasta is starchy, you can toss in olive oil to prevent from sticking, b...

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