|Part 1 on May 06, 2012 @ 08:22 pm|
2 cups milk
1 pkg Italian sausage (I prefer johnsonville in Hot) I use ground if you use sausage remove from casing.
Basil pesto 4 TBlS divided
1 box large jumbo shells
1 pkg frozen spinach
2 cups Italiano cheese
|Part 2 on May 06, 2012 @ 08:25 pm|
1 container ricotta cheese
1 large can garlic and oil almers diced totomatoes
Method: thaw frozen spinach and cook pasta shells a little under done. Cook Italian sausage in frying pan
Combine: ricotta cheese, Italiano cheese, 2 TBLS basil pesto, spinach and sausage and mix well
Stuff shells with above.
|Part 3 on May 06, 2012 @ 08:29 pm|
In a sauce pan on med heat - Sauce: melt 2 TBLS butter, and 2 TBLS basil pesto, add 2 TBLS flour and mix, add 1 cup milk aon medium heat and let it thicken while stirring, once thickened add another cup of milk and allow to thicker once thickened add 1 can almers tomatoes and stir, remove from heat and pour over shells in a casarole dish and bake at 375 for 20 mins and enjoy!