Prep Time: 10 min. • Cook Time: 30 min.
Preheat oven to 425°F. Bring a large pot of salted water to a boil. Follow package directions to cook spinach in microwave and then let cool before squeezing out excess water.
Heat 2 teaspoons of olive oil in a frying pan on medium. Once heated, add the Italian sausage. Cook for 5-6 minutes, or until browned and cooked through*. Drain off excess fat. In a large mixing bowl, combine the cooked sausage, goat cheese, and spinach. Mix until well combined.
Place shells in boiling water and cook for 8 minutes. Strain shells and then toss with 1 teaspoon of olive oil. Separate the shells on a sheet tray so they do not stick to each other. Use a spoon to stuff the shells with the sausage filling. Each shell should get a heaping tablespoon.
Mix the Ragu and the diced tomatoes on the bottom of a baking sheet. Arrange the filled shells on top of the sauce and sprinkle with the Mozzarella cheese. Place in preheated oven for 10-12 minutes or until shells start to turn golden brown. Remove from oven, drizzle with pesto and enjoy!
*For food safety, cook ground sausage to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 770, Fat 32g, Sat Fat 12g, Trans Fat 0g, Cholesterol 60mg, Sodium 1790mg, Total Carbohydrate 82g, Fiber 9g, Sugars 14g, Protein 34g
ALLERGEN INFORMATION: Peanut-Free, Egg-Free, Soy-Free