Pasta Florentine with Italian sausage red sauce (Or vegetarian)

Very easy recipe. If you time it right about 45 Min. from start to finish

Ingredients

9″ X 11″ Baking pan

1/2 a box of 12 Oz. jumbo pasta shells (About 14)

3-Italian sausage links (Eliminate the sausage for vegetarian)

1/2 medium onion, finely chopped

2 Tsp. sugar

3- glasses of decent red wine

1- 20 Oz. jar of decent red sauce or home made

(I used Bertolli Italian sausage from the jar)

6-Tsp. Garlic powder

1 Tsp. salt

2 Tsp. Fine ground pepper

5 Oz. (1/2 package) frozen spinach, drained and warm

8 Oz.- Ricotta cheese

!/2 C. Grated Fontina cheese

1/2 C. Grated Parmesian/ Romano cheese (Dried type in the can)

1- 8 Oz. bar cream cheese, softened

1- 8 Oz. package of shredded Mozzarella cheese

Preparation

Preheat oven to 400

*Start by peeling the sausage and breaking into small pieces

Add the onion and fry in olive oil until browned and onions have caramelized

Add 2 Tsp. of sugar and stir until caramelized

Add red at high heat wine and stir until almost all the liquid is gone

Add the jar of red sauce, 4 Tsp. of Garlic powder and turn down to simmer

Keep the sauce hot the whole time the recipe is being made

*Cook the shells for 10 Min. after boil  in 4 Qts. of heavily salted water with a Tbls. of oil

Drain shells in cold water after cooking and set aside

*Mix all of the cheeses together in a large bowl except the Mozzarella, and add

the spinach, remaining garlic powder, salt and pepper

*Take the 9″ X 11″ Pan and using a spoon coat the bottom of the pan with red sauce

about 1/4 ” thick

*Stuff the cooled shells with Approx. 2 Tbls. of cheese mixture

I use a regular coffee type spoon from the silverware drawer

I heap it extra high and scrape it off into the shell. The shell will not

close and will be stuffed until the top is wide open

*As each shell is stuffed arrange them in the baking pan in a single layer

cheese side up. Continue until pan is full

*Spoon the remaining red sauce over the top smoothing it until all of

the shells are covered

*Bake @ 400 for 15 minutes and then remove from oven

*Turn oven down to 350 and sprinkle Mozzarella cheese heavily over the top

*Return to oven for 10 to 15 Min. or until cheese is melted

and is speckled with brown spots

*Remove from oven and let cool for 4 Min. before serving

4 responses to “Pasta Florentine with Italian sausage red sauce (Or vegetarian)

  1. Sounds good-I would use fresh garlic though. Even the pre chopped stuff you can buy in glass jars is okay.
    4t seems like a lot of garlic powder for only 1qt of sauce?

    • Larry, you have seen nothing. I use tremendous amounts of garlic. No Vamps around my house. But seriously as long as it has time to simmer in you would never guess

      • Just wondered- I like fresh garlic. The /powdered/granulated shit just tastes bitter to me compared to fresh.
        I know the garlic powder isn’t as strong after it’s been simmered in sauce.
        Try your recipe once using fresh garlic-I’ll bet you 20 bucks it tastes better.
        Let me know if you want to take me up on that and I’ll figure out the amount of chopped/diced/minced garlic for you.
        Seriously-try it my way-if we don’t bet 20-I’ll cover the cost of the food if you don’t like using fresh garlic.

      • I was doing the recipe the easy way and posted it as such for beginners. Powdered is definitely bitter, that is why the simmer in the recipe. Also the stuff I get seems to be extra weak, it is from the mexican section (Badia). Normally I would not use jar sauce either, but would be using fresh.

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