To make MacLean’s recipe for sausage and spinach stuffed shells, you’ll need the ingredients for the filling and the sauce, as well as the jumbo shell required pasta for assembly. For the filling, you’ll need 1 pound of mild or hot Italian sausage (with the casing removed), 1 tablespoon olive oil, 1 medium yellow onion, and 4 cloves of garlic, along with 6 ounces shredded mozzarella cheese, ½ cup grated parmesan cheese, 2 eggs, 2 teaspoons Italian seasoning mix, plus ½ teaspoon dried basil, 1 teaspoon salt, ½ teaspoon black pepper, and 1, 10-ounce box frozen chopped spinach. Although, you’ll want the spinach fully thawed and drained, which you can accomplish by squeezing it between paper towels over the kitchen sink.
For the-garlic cream sauce, you’ll need 2 cups heavy cream. 4 more cloves of garlic, ⅛ teaspoon nutmeg, and salt and pepper, to taste. And if you’re so inclined, you can add ¼ cup fresh parsley leaves for the garnish, although this is completely optional.