SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE
Easy Cheesy Sausage Stuffed Shells with Spinach is a delicious main deal for the whole family. This recipe combines ricotta, mozzarella, and Parmesan cheeses, and spinach, if you like, stuffed into the shells. A spicy layer of hot or mild Italian sausage completes the meal. A family favorite Italian dinner!
I am popping in today to share these stuffed shells with sausage and my love of Italian food. Anyone who knows me can tell you I am a major cheese head. Smoked Gouda, Swiss, Sharp Cheddar, you name it and I probably love it. I even grate my own Parmesan. It is much cheaper that way too! This stuffed shells recipe is very cheesy with layers of ricotta, mozzarella, and Parmesan. This recipe is one of the most popular on the blog, and I am republishing it in order to add some video content.
Sausage, Ricotta, and Spinach Stuffed Pasta Shells
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Easy Cheesy Stuffed Pasta Shells are a delicious main deal for the whole family. This recipe combines ricotta, mozzarella, and parmesan cheeses, and spinach stuffed into the shells. A spicy layer of Hot or Mild Italian sausage completes the meal. A family favorite Italian dinner!
Course: Main Dish
Cuisine: Italian
Servings: 12 servings
Calories: 410 kcal
Ingredients
1 package jumbo pasta shells 16oz
4 cups ricotta or cottage cheese
12 oz shredded mozzarella cheese
2 Eggs lightly beaten
4 tsp garlic powder *see note
1 tsp dried oregano
3/4 cup parmesan grated or shredded is fine
45 oz spaghetti sauce large jar
4 cups spinach rough chopped and stems removed if you prefer
1 lb ground Italian sausage
dried parsley for garnish
1/2 tsp pepper optional
Instructions
In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5x8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.
Recipe Notes
I am not a huge fan of garlic, but I find that this recipe really absorbs the garlic and mellows the flavor while baking. I usually put enough garlic powder until I think "wow, I put too much in". That is actually the perfect amount.
I personally like Prego Chunky Garden Vegetable but use your favorite spaghetti sauce.
