- 50 min
Allergens: Dairy, Gluten, Sulphite, Wheat
Cook the pasta
Preheat oven to 350°F
Bring a large pot of salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, for 10 minutes. Drain.
Lightly oil a rimmed baking sheet; place drained pasta on the baking sheet to cool.
Cook the meat
Mince garlic and remove the casing from the sausages. Heat 2 Tsp of olive oil (double for 4 ppl.) in a pan over medium-high heat. Cook garlic and sausages until meat loses its pink colour and begins to brown. Remove from heat; drain off grease.
Finish the stuffing
Add the ricotta, the Italian seasoning, the spinach and half of the mozzarella to the pan. Mix well.
Stuff the shells
Spoon mixture into pasta shells and arrange in a baking dish.
Warm in oven
Pour tomato sauce over the shells and top with remaining cheese. Salt and pepper to taste. Bake for 15 minutes.
Prepare the salad and serve
Meanwhile, toss lettuce with 2 Tsp of olive oil (double for 4 ppl.) and balsamic vinegar. Salt and pepper.
Remove pasta from oven, top with basil and serve with salad.