Sausage Stuffed Shells
A hearty blend of Italian sausage, spinach, and cheeses tucked into tender pasta shells and baked in a blanket of marinara. This satisfying dish is ideal for both family dinners and casual gatherings, with versatility in the choice of sausage and a forgiving nature that allows for preparation flexibility.
Ingredients
- 1/2 cup 113g ricotta cheese
- 1 14 oz can diced tomatoes
- Salt and freshly ground black pepper to taste
- 1/2 cup 56g shredded mozzarella cheese
- 1 pound 450g fresh Italian pork sausage, casings removed
- 2 cups 470ml marinara sauce
- 1 10 oz package frozen spinach, thawed and thoroughly squeezed dry (approx. 1¼ cups)
- 3 medium garlic cloves finely minced
- 20 jumbo dried pasta shells
Instructions
- Preheat the oven to 350°F (177°C) and set aside a 3-quart baking dish.
- Bring a large pot of salted water to a rolling boil, add the pasta shells, and cook as directed on the package. Once tender, drain and rinse with cold water to stop the cooking.
- While the shells cook, place a wide skillet over medium-high heat and cook the sausage, breaking it into small crumbles with a wooden spoon, until browned and fully cooked, about 10 minutes.
- Stir in the garlic, diced tomatoes, and well-drained spinach. Continue to cook for approximately 2 minutes, allowing the mixture to heat through and the liquid to reduce by half.
- Remove the pan from the heat and incorporate the ricotta cheese into the sausage mixture. Season with salt and pepper to taste.
- Spread 1 cup of the marinara sauce evenly across the bottom of the prepared baking dish.
- Fill each cooked shell with the sausage and cheese mixture, then nestle them into the baking dish. Sprinkle the mozzarella cheese over the top.
- Bake uncovered for around 25 minutes, or until the shell edges begin to brown and the cheese is melted and bubbly.
- Warm the remaining marinara sauce and serve it alongside the baked shells.
Notes
If bulk sausage is unavailable, use link sausage and remove the casing by slicing it open and peeling it away.
To substitute fresh spinach, sauté 1 pound until wilted, then squeeze out excess moisture before adding it to the filling.
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
To substitute fresh spinach, sauté 1 pound until wilted, then squeeze out excess moisture before adding it to the filling.
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.