Asparagus & Spinach Stuffed Jumbo Pasta Shells/Strawberry Meringue

Simply delicious!! What a great healthy way to start the New Year.
These jumbo stuffed shells are easy to make and very filling. Serve once and its guaranteed to be a family favorite.

Step 1: Gather Your Ingredients

You will need: 24: jumbo pasta shells

1: lb lean sausage

1: container (15 oz) light ricotta cheese

8 oz Parmesan cheese

1: box (9 oz) frozen spinach, thawed, squeezed to drain

1/2: teaspoon dried basil leaves

1 bunch of asparagus spears

1: jar pasta sauce

Step 2:

Cook and drain pasta as directed on package, omitting salt.
In a 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
In medium bowl, stir ricotta and Parmesan cheese, the spinach, asparagus and basil until well mixed.

Step 3: Combine Ingredients

Stir in sausage. Mix well.

Step 4: Prep Baking Dish

Preheat oven to 350°F
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread about 1/2 cup of the pasta sauce over bottom of baking dish.

Step 5: Stuff Your Shells

Spoon about 3 tablespoonfuls sausage mixture into each pasta shell.
Arrange shells, filled sides up, on sauce in baking dish.

Step 6: Cover and Bake

Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
Bake for 40 minutes.

Step 7: Serve and Enjoy!

Serve with your favorite veggies. I had some asparagus left over.

Step 8: Quick Dessert Idea

Meringue topped strawberries

FRUIT

1/2 cup sugar
1 teaspoon grated fresh ginger, (optional)
1 bag of frozen strawberries

MERINGUE

3 large egg whites, at room temperature, or equivalent dried egg whites (see Ingredient Note)
1/4 teaspoon cream of tartar
1/3 cup sugar

Stir strawberries, ginger, and sugar in baking dish.
Beat egg whites and cream of tartar in a large bowl with an electric mixer on medium until soft peaks form. Gradually add sugar and continue mixing until the egg whites are glossy and hold peaks.

Step 9: Bake 10 Minutes

Spoon beaten egg whites over fruit. Use a thin spatula to spread the meringue into decorative peaks.
Bake until the meringue is lightly browned, about 10 minutes.
Let cool for at least 10 minutes.
Serve warm or at room temperature.