No ImageSausage, Spinach, Ricotta Stuffed Pasta Shells

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  1. Don

    I made this wonderful dish, thank you for it. I never have cooked anything with spinach before but it looked so good I decided it was time. I used fresh spinach and after washing it thoroughly I chopped it and then just folded it in with the stuffing. (Not cooked) and the dish was delicious. Why do you need to cook the spinach before using it in the recipe?

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  2. Regina

    I’ve made it SEVERAL times as is – ALWAYS a hit!…. then, 2 nights ago, I decided I didn’t want to take the time to stuff the shells, and bought radiatori pasta instead…. just mixed the pasta in with the stuffing mix (for some reason, I always end up buying more sausage, ricotta and spinach than I need – maybe it’s so I can have ready-to-go lunches in the freezer?)…. baked it in a 9×13 and an 11×15 (hey, use what you have!), and for the last 10 minutes, throw some Italian blend cheese on top (mozzarella and provolone, I think it was), and bake uncovered…. MUCH easier, and my boyfriend liked it even more! WIN!

    xxxxxyyyyy

  3. Lauren

    If using fresh spinach, do you need to cook it first?

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  4. Teresa

    Looking forward to making this dish for my babies baptism but I need to make it egg free. What do I put in place when taking out the egg??

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  5. Kay

    Add sliced black olives. Omit bread crumbs I use Publix hot turkey itailian. It’s very lean

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