2bags or one large plastic tub of washed baby spinach
1(16 oz) box of pasta shells
Instructions
Preheat the oven to 350°F.
Set a large pot of salted water to boil. Cook the pasta for 5-6 minutes. Drain and rinse in cold water to stop the cooking.
Brown and crumble the sausage in a large skillet. Be sure it is golden brown or it will be rubbery when you bake it. Add the chopped onion, garlic, and seasonings and sauté until onions are translucent.
Pour in the chicken stock, scraping up the browned bits from the bottom of the pan. Bring to a gentle simmer.
Add the fresh spinach on top of the sausage and cover the pan with a lid. When the spinach has wilted, gently stir to combine. Pour in the heavy cream.
Gently toss the pasta together with the sausage mixture and then evenly divide into 2 8x8 freezer friendly dishes or 1 9x13 baking dish.
Sprinkle top with fresh parmesan cheese.
IF FREEZING:
Cover in tin foil and freeze. To bake, thaw overnight in fridge and then bake as directed.
IF BAKING IMMEDIATELY:
Bake at 350°F for 35 minutes. Remove the tin foil cover and continue to bake for 10-15 minutes until golden brown and bubbling.
Serving Tip
Serve with fresh pineapple. It is practically essential to the taste of the dish.
Recipe Notes
Variations:
You could also use a Hot/Spicy bulk sausage or a Sweet Italian sausage in this recipe.