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1
Make the stuffed shells: Bring a large pot of salted water to a boil.
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2
Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes.
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3
Drain and rinse under cold water.
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4
Drizzle with olive oil and toss; set aside.
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5
Heat the olive oil in a large nonstick skillet over medium-high heat.
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6
Add the onion and cook, stirring occasionally, until soft, about 4 minutes.
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7
Add the garlic and cook, stirring, 30 seconds.
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8
Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
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9
Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes.
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10
Remove from the heat and let cool completely.
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11
Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl.
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12
Stuff each shell with about 2 tablespoons of the filling; set aside.
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13
Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat.
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14
When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute.
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15
Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes.
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16
Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.
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17
Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce.
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18
Add the stuffed shells and top with the remaining cheese sauce.
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19
Cover with aluminum foil and bake 20 minutes.
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20
Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.
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21
Per serving: Calories 553; Fat 34 g (Saturated 18 g); Cholesterol 101 mg; Sodium 1,015 mg; Carbohydrate 33 g; Fiber 2 g; Protein 30 g
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22
Photograph by Con Poulos
