Stuffed Shells
1lb Italian WILD GAME Sausage 3 medium cloves of garlic 1 - 14 oz can of diced tomatoes 1 - 10 oz package of frozen spinach 1 large box of jumbo pasta shells 1 cup of mozzarella cheese 1/2 cup of ricotta cheese
Warm Marinara or Alfredo sauce for dipping (optional).
My FAVORITE recipe to use Alamo Wild Game's Italian venison sausage recipe ... This is a great use for any venison meat that has been processed into Italian pan sausage. Make it fresh, or freeze it for later! Preheat oven to 350 degrees F.
Butter or use a non-stick cooking spray on a 3 quart baking dish
Bring large pot of salted water to boil, and then add pasta sells. You do not need to cook all of the way - just par boil to make the shells tender. If they are too soft, they will be more difficult to stuff later. Drain, and rinse with cold water once cooked.
Meanwhile, add the sausage to a skillet over medium-high heat, and begin to brown. Drain, if necessary.
Next, stir in the garlic, tomatoes, and spinach. You will want to thaw and ring out the spinach prior to adding it to your skillet. Cook until heated through out, and the liquid has reduced by half, or about two minutes.
Remove the pan from the heat, and stir in the ricotta cheese. Salt & pepper to taste.
Fill each pasta shell with sausage filling and arrange upright in baking dish. Layer the top with mozzarella cheese - the more the merrier!