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Riccio Stuffed Shells with Sausage and Spinach

on Thursday, 15 November 2012. Posted in Magazine, Reader Recipes, Eat This Winter 2012, Recipes

Riccio Stuffed Shells with Sausage and Spinach

by Dawn Newbolt of Summerville

Riccio is my Great Grandmother’s last name. I chose this recipe because it’s a favorite family recipe dating back to the early 1900’s.

Sunday dinner was a tradition at the Riccio house, where our large Italian family of 15-20 would enjoy Grandmother Riccio’s Stuffed Shells.

After her passing, the tradition was handed down to my grandmother, my mother, and now me. This is a great authentic Italian dish for good conversation and football. I hope you enjoy it as much as we do.

Sauce and Pasta

Box of Pasta Shells- Yields 25-30 Shells
1 lb Italian Sausage
16 oz. Ricotta Cheese
2 Cups Mozzarella
1 Cup Parmesan Cheese
1 Cup Chopped Spinach
1 Egg
2 Tablespoons Minced Garlic
2 Tablespoons Parsley

  1. Preheat oven to 350°F
  2. Brown and drain sausage
  3. Cook pasta shells
  4. Mix all above ingredients together and then stuff into shells
  5. Bake for 30 minutes

Meatballs (Yields 40 meatballs)

1lb 80/20 Ground Beef
1/2 lb Ground Pork
1/2 lb Veal 4-6 Slices white bread
1/4 Cup of milk
1 1/2 Cups grated parmesan cheese
1 egg 1 Tablespoon garlic powder
1 Tablespoonsgarlic salt
2 Tablespoons parsley
1 Tablespoon Italian season
Salt & Pepper

  1. Preheat Oven to 375°F
  2. Soak Bread in milk until it is like a paste
  3. Mix All Ingredients and Roll into 1-2 inch balls
  4. Bake for 20-25 Minutes
  5. Serve and Enjoy.

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