Creamy Sausage & Shells

 

We love our pasta and to find different ways to prepare it is fun.  This was a very delicious dish.  The recipe calls for grape tomatoes.  However, that is optional.   Since I'm not fond of tomatoes in my pasta dishes, I eliminated them.  I didn't make this ahead but did it on the same day and froze the leftovers.

Here are your ingredients:

• 1 lb ground hot or mild Italian sausage
• 1 (8 oz) pkg fresh sliced baby Bella mushrooms
• 1 Tbsp Onion Onion Seasoning
• 3 c reduced sodium chicken broth
• 
  1 pkt Artichoke & Spinach Warm Dip Mix
• 1 Tbsp Spinach & Herb Seasoning
• 1 pint grape tomatoes
• 12 oz medium shells pasta
• 
  4 c fresh baby spinach leaves, torn (remove stems) (5 oz)
• 1/2 c grated Parmesan cheese
• 1 c half & half
• 1 (8 oz) pkg cream cheese, cubed

Make Ahead & Freeze Directions:

1.  Saute sausage with mushrooms and Onion Onion seasoning.  Cool.  Place in a gallon freezer bag.  Squeeze air out.

2.  Place chicken broth, Artichoke & Spinach Warm Dip Mix, and Spinach & Herb Seasoning in a gallon freezer bag.  Squeeze air out.

3.  Place tomatoes, pasta, and spinach in a gallon freezer bag. Squeeze air out.

4.  Place Parmesan cheese in a quart bag. Squeeze air out.

5.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.

On Cooking Day Directions:

1.  Thaw completely.  Put sausage & mushrooms in a 5-quart or larger slow cooker.  Top with bags 2 & 3.  Add half and half.  Cook on high 2-3 hours.

2.  Stir in cream cheese and Parmesan cheese and cook until cheese is melted.

Makes 6 servings.  Serve with a green salad.