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Ingredients |
|
3 |
10
oz. packages frozen, chopped spinach |
|
8 |
links Isernio’s Chicken Italian sausage, casings removed |
|
1 |
lb. extra lean ground round |
|
2 |
8
oz. packages light cream cheese |
|
2 |
onions, chopped |
|
2 |
cloves garlic, minced |
|
1 |
cup grated parmesan cheese |
|
2 |
jumbo eggs, beaten |
|
1 |
package jumbo pasta shells |
|
|
Salt and pepper |
|
|
Tomato sauce (recipe link below)
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|
Method |
 Thaw
frozen spinach and squeeze dry, place in large bowl. |
|
In
a large sauté pan, cook the sausage and ground round until
done. Drain fat and add onions and garlic, cook until
transparent. Add spinach, then cream cheese, stir until
cheese is melted and blended. Add the grated parmesan and
salt and pepper to taste. |
|
Remove
from heat and let cool, then add the eggs. This filling can
be made up to a day in advance and refrigerated until ready
to use. |
|
|
|
Tomato Sauce |
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|
