Stuffed Shells with Sausage and Spinach

A total riff on my Mitch’s Magnificent Meat Lasagna made a little healthier but not by much.

1 T olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb Italian sausage
2 28 oz cans crushed tomatoes
1 can 6 oz can tomato paste
2 T dried parsley
2 T dried basil
Salt and pepper to taste
4 cups ricotta cheese
2 beaten eggs
1 cup Parmesan cheese
1 16 oz bag of shredded mozzarella cheese
1 bag of frozen spinach
A box of Jumbo shells

1. On medium heat, heat olive oil. Cook onion for five minutes. Add garlic and sausage. Cook until brown.

2. Add cans of tomatoes and tomato paste, basil and first round of parsley. Salt and pepper. Summer on low heat partially covered for 45 minutes.

3. While meat cooks, mix cheeses, eggs, and parsley and oregano.

4. Cook shells for 9 minutes. Drain and cool.

5. Put a nice thick layer of the sausage tomato mixture on the bottom of a large glass pan.

6. Stuff noodles with cheese and spinach mixture and place on the layer of meat sauce.

7. Pour the rest of the sauce on top. Cover with a layer of mozzarella. Cover with tin foil and cook at 375 for 25 minutes.

8. Uncover and place under broil for 5 minutes.

You will have extra. I made a smaller pan and froze it before baking it for a smaller meal later.

Stuffed Potato Skins

I was told these were better than Bennigan’s version from the 1980s.

1-2 lbs russet potatoes
1 lb bacon
Stick butter
Salt and pepper
Shredded cheddar cheese
Sliced green onions
Sour cream

1. Bake the potatoes at 400 degrees for 45-60 minutes.

2. Leave oven on at 400. Remove potatoes and let them cool.

3. While cooling potatoes, bake the bacon on sheet pan lined with parchment paper. Turn every 6-8 minutes until crispy. Remove bacon and reserve bacon grease in a bowl.

4. Slice potatoes in half lengwise and scoop out the middle. Reserve for later mashed potatoes or hash browns.

5. On same pan that you cooked the bacon, place Skins face down on pan. Brush with reserved bacon grease. Bake for 20 minutes. Repeat as necessary.

6. Allow Skins to cool. Once cooled, place on pan face side up. Fill each with sliced butter, bacon, and cheese. Bake for 10-15 minutes at 400.

7. Serve with sliced green onions and sour cream.