- paste "Shells" - 360 Grams
- salt - To taste
- Italian sausages - 480 Grams
- bulb - 1 piece
- garlic - 3 teeth
- red pepper flakes - 1/4 teaspoons
- spinach - 150 grams
- Ricotta - 450 Grams
- cheese Provolone - 240 Grams
- Parmesan cheese - 30 Grams
- eggs - 2 pieces
- tomato sauce - 4 cups
1. Preheat the oven to 350 degrees with stand in middle position. Cut the onion into cubes. Chop spinach roughly. Bring water to a boil in a large saucepan. Add 1 tablespoon of salt and paste. Cook, according to the instructions on the package. When the paste is ready, drain the water. 2. Meanwhile, in a large frying pan on medium heat, sauté the sausage until pink, breaking it into large pieces. Add the onion and a teaspoon of salt. Fry, stirring, until the sausage and onion will not soften. Add garlic and red pepper flakes. Cook, stirring constantly, until the aroma appears, for about 30 seconds. Remove the frying pan from the heat and mix with spinach leaves. Put the mixture in a large bowl, mix with ricotta, grated cheese Provenol, Parmesan and eggs. 3. Lightly pour the baking dish with tomato sauce. Fill each shell with 3-4 tablespoons of the prepared filling. Put the stuffed pasta in a baking dish. 4. Evenly water the remaining tomato sauce. Cover the form with aluminum foil. Bake for 20 minutes, then remove the foil and bake for about 10 minutes, until boiling at the edges. Allow to cool for 5 minutes before serving.
Servings: 6