If you’re in the mood for a hearty, comforting Italian dish, these sausage stuffed shells are the perfect choice. Jumbo pasta shells are generously filled with a flavorful mixture of Italian sausage, spinach, and a blend of cheeses, then baked in a rich marinara sauce. This recipe is ideal for family dinners, special occasions, or when you want to impress your guests with a delicious, homemade Italian meal. The combination of savory sausage, creamy ricotta, and spinach makes for a mouthwatering dish that’s sure to become a household favorite.
Ingredients:
- 20 jumbo dried pasta shells
- 1 pound (450g) fresh Italian pork sausage, casings removed
- 3 medium cloves garlic, minced
- 1 (14oz) can diced tomatoes
- 1 (10oz) package frozen spinach, thawed and squeezed dry (1¼ cups)
- ½ cup (113g) ricotta cheese
- ½ cup (56g) shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
- 2 cups (470ml) marinara sauce
Instructions:
- Cook the pasta shells: Fill a large pot with water, add a generous amount of salt, and bring it to a vigorous boil. Once boiling, add the jumbo pasta shells and cook them until they reach an al dente texture, following the instructions on the package. Afterward, drain the shells and let them cool before using.
- Cook the sausage: In a spacious skillet set to medium heat, brown the Italian sausage, using a spoon to crumble it as it cooks. Allow it to sizzle for approximately 5 to 7 minutes, or until it’s thoroughly browned. Stir in the minced garlic and continue cooking for another minute until the aroma fills the kitchen. Stir in the can of diced tomatoes and let the mixture simmer for a few minutes. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.
- Prepare the filling: In a large mixing bowl, combine the cooked sausage mixture, thawed and squeezed-dry spinach, ricotta cheese, and shredded mozzarella. Mix thoroughly until all the ingredients are evenly blended. Sample the mixture and modify the seasoning with salt and pepper as necessary.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Stuff the shells: Pour 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish. Fill each cooked pasta shell with a generous spoonful of the sausage, spinach, and cheese mixture. Arrange the stuffed shells in the baking dish with the openings facing upward. Once all the shells are filled and arranged, pour the remaining marinara sauce over the top.
- Bake the shells: Seal the baking dish with aluminum foil and place it in the preheated oven to bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cheese on top is melted and golden.
- Serve: Remove the stuffed shells from the oven and let them cool slightly before serving. Garnish with additional mozzarella or Parmesan cheese if desired. Serve hot and enjoy!
Conclusion:
These sausage stuffed shells are the perfect comfort food, combining rich Italian flavors in every bite. The combination of savory sausage, earthy spinach, and creamy cheeses, all baked in marinara sauce, creates a dish that’s both filling and full of flavor. Whether you’re making it for a special occasion or a cozy family dinner, this recipe will satisfy everyone at the table.
Sausage Stuffed Shells with Spinach and Cheese
Jumbo pasta shells are stuffed with a savorymixture of Italian sausage, spinach, ricotta, and mozzarella, then baked inmarinara sauce for a hearty and flavorful Italian-inspired meal.
Ingredients
- 20 jumbo dried pasta shells
- 1 pound 450g fresh Italian pork sausage, casings removed
- 3 medium cloves garlic minced
- 1 14oz can diced tomatoes
- 1 10oz package frozen spinach, thawed and squeezed dry (1¼ cups)
- ½ cup 113g ricotta cheese
- ½ cup 56g shredded mozzarella cheese
- Salt and freshly ground black pepper to taste
- 2 cups 470ml marinara sauce
Instructions
- Cook the pasta shells: Fill a large pot with water, add a generous amount of salt, and bring it to a vigorous boil. Once boiling, add the jumbo pasta shells and cook them until they reach an al dente texture, following the instructions on the package. Afterward, drain the shells and let them cool before using.
- Cook the sausage: In a spacious skillet set to medium heat, brown the Italian sausage, using a spoon to crumble it as it cooks. Allow it to sizzle for approximately 5 to 7 minutes, or until it’s thoroughly browned. Stir in the minced garlic and continue cooking for another minute until the aroma fills the kitchen. Stir in the can of diced tomatoes and let the mixture simmer for a few minutes. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.
- Prepare the filling: In a large mixing bowl, combine the cooked sausage mixture, thawed and squeezed-dry spinach, ricotta cheese, and shredded mozzarella. Mix thoroughly until all the ingredients are evenly blended. Sample the mixture and modify the seasoning with salt and pepper as necessary.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Stuff the shells: Pour 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish. Fill each cooked pasta shell with a generous spoonful of the sausage, spinach, and cheese mixture. Arrange the stuffed shells in the baking dish with the openings facing upward. Once all the shells are filled and arranged, pour the remaining marinara sauce over the top.
- Bake the shells: Seal the baking dish with aluminum foil and place it in the preheated oven to bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cheese on top is melted and golden.
- Serve: Remove the stuffed shells from the oven and let them cool slightly before serving. Garnish with additional mozzarella or Parmesan cheese if desired. Serve hot and enjoy!