Ingredients
- 1 carton (15 ounces) part-skim ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 jar (8 ounces) roasted sweet red peppers, drained and chopped
- 1/3 cup grated Parmesan cheese
- 3 tablespoons chopped ripe olives
- 1 large egg
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 96 sheets phyllo dough (14x9-inch size)
- Olive oil-flavored cooking spray
- Warm marinara sauce, optional
Reviews
May be a little time consuming but well worth it. Everyone raves when I make these and they just seem to disappear. P.S. I played with the filling recipe by using more ricotta and a little less sausage (omit the olives) and have made delicious stuffed shells with it