I wanted to try to do stuffed shells. It turned out a little different than the recipe, maybe I just stuff them fuller than the original recipe calls for.
1/2 box Jumbo Shells
1 pound Italian sausage
1 cup onion, chopped
1 bag (6 oz) baby spinach, chopped
1 clove garlic, minced
1/4 cup grated Parmesan/Romano cheese
1 jar traditional spaghetti sauce
1 cup shredded Italian 5 cheese blend
Preheat oven to 350 degrees F. Cook Jumbo shells according to instructions; drain, reserving 1/3 cup of the water. Cook sausage and onion in a large frying pan over medium high heat until browned. Drain and rinse; return to pan. Add spinach, garlic and reserved water; cook for 7-10 minutes more, stirring occasionally, until spinach is well wilted; remove from heat. Stir in egg and Parmesan cheese. Pour 1 cup of the spaghetti sauce into bottom of a 9x13 inch baking pan. Place jumbo shells into pan; fill with meat mixture. Pour remaining sauce over filled shells; top with Italian cheese. Bake for 30 minutes, until thoroughly heated.
Makes about 15-16 shells
I took this from the back of the Barilla Jumbo Shell box. I forgot some ingredients from that recipe and exchanged some ingredients for others. They claim this is is an easy prep, but I disagree, holding open the shells takes a technique so you don't burn your fingers. I used two forks to hold open the shells while using a spoon to fill them. I suggest making extra shells because they don't all make it through the boiling or stuffing process. I like stuffing them full with 2-3 spoonfuls which is why I ended up with 15 shells vs the whole box of shells.
Flavor Rating: Great, it tastes kinda like a lasagna, just not so many layers.
Ease of Preparation: Hard, you end up losing some shells and have to know how to hold them open. It takes a little practice.