As a new wife, I am trying something new. I never cooked much in the first year we lived together before we were married. I like to cook but we just never really did. Laziness, I guess!
Sunday, December 7, 2008
Now that I have all my lovely new kitchenware from our wedding registry, I have decided to pick one new recipe a week out of one of our new cookbooks to prepare. Tonight I made use of our new enameled cast iron Mario Batali Lasagna-Roaster and prepared a recipe from a cookbook I received as a wedding shower gift: Meet Us in the Kitchen
The recipe was for Florentine-Stuffed Shells with Italian Sausage:
After gathering all of the ingredients, I realized I had bought everything EXCEPT for the cream of mushroom soup. So I substituted some Ragu Light Alfredo sauce I had in the cabinet and adjusted the amount of sour cream and mushrooms I put in, but it still came out SOO tasty.
Next time I think I will use 3/4 of the amount of spinach and add 1/4lb more sausage. Oh, and I will either use spicy sausage or add some red pepper flakes for a little extra oomph!
But it was great!
1 pound Italian Sausage
1 medium onion
1 garlic clove (I used two)
1 8 oz can of mushrooms stems & pieces, drained
1 teaspoon basil
salt & pepper to taste
2 10oz packages frozen spinach, cooked, drained
1 10oz can cream of mushroom soup
1 cup sour cream
10 2/3 oz large pasta shells, cooked
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup 40% cream
Brown the sausage in a large skillet (remove casing if you buy links), stirring until crumbly; drain. Stir in the onion, garlic, mushrooms and basil. Season with salt & pepper. Add the spinach and soup and mix well. Stir in sour cream.
Arrange the pasta shells in a single layer in a baking pan. Stuff the shells with the sausage mixture. Sprinkle with Parmesan and mozzarella cheese. Pour a thin layer of the cream over the top. Bake at 350 for 30 minutes.
Serves 4 (or more!)