Stuffed Shells

Are we ready for the weekend? Quite frankly I am always ready for the weekend, unless it's donut day here in the office and then I can totally be here no questions asked...except for around 2pm where I ask if I can go home early. Southern California traffic is a nightmare.


Speaking of nightmares, just this past weekend I watched the new Nightmare on Elm Street. This was a big cheese fest seriously, I could have spent that cash in much better ways.









Speaking of cheese, I shared a giant plate of it last night. I shared a giant plate of it right after I also sampled 17 other restaurants participating in Taste of Little Italy in downtown San Diego. I also got to sample some homemade wines from locals, it's sort of tough not to feel pressured to buy wine when the maker is right in your grill.


Speaking of wine, I was told May 25th was National Wine Day (not into wine, how bout celebrating National "Whine" day?), I was also told that this was NO coincidence since this is also my birthday.









I am now 33 years happy, that's right folks - I'm happy. Word.

Speaking of happy, things that make me happy..


1. Family, duh.
2. Wine, duh.
3. Zombie Movies, double duh.
4. Good hair days, uh yeah!
5. Zombie Movies, just in case you do not understand yet my LOVE for them.
6. Stuffed Shells, with family, wine, a good hair day, and a Zombie Movie...Oh yeah that's heaven baby.









INGREDIENTS
Delightfully borrowed from Simply Recipes
{Printable Recipe}

1 12-ounce package jumbo pasta shells
1 Tbsp olive oil
1 cup finely chopped yellow onion
1 pound sweet Italian sausage, casings removed
1 Tbsp minced garlic
1 large egg
16-ounces ricotta cheese
10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further
1 cup grated Parmesan cheese
1 Tbsp chopped fresh basil or 1 teaspoon dried basil
1/4 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 28-ounce can tomatoes with herbs, including the liquid, tomatoes broken up (or your favorite tomato or pasta sauce)
2 9x13 shallow baking dishes









DIRECTIONS


Bring a large pot of salted water to a boil. Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.









Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.









Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.









Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.









Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.

Enjoy your weekend..