Sausage Stuffed Shells
- PREP 15min
- COOK 35min
- TOTAL 50min
The sausage and ricotta filling for these shells holds up beautifully, making them just as perfect for a cozy dinner as they are for serving as finger food. You can use any type of sausage you prefer. If you’re using a leaner sausage, add a drizzle of oil to the pan before browning to keep the filling rich and flavorful.
When cooking the pasta, add a few extra shells to the pot, as some may tear during boiling. The filling in this recipe makes enough for about 16 filled shells.
You Will Need
20 jumbo dried pasta shells
1 pound fresh Italian pork sausage, casings removed (450g)
3 medium cloves garlic, minced
1 (14 ounce) can diced tomatoes
1 (10 ounce) package frozen spinach, thawed and squeezed dry, 1 ¼ cups
½ cup ricotta cheese (113g)
½ cup shredded mozzarella cheese (56g)
Salt and fresh ground black pepper
2 cups marinara sauce (470ml)
Directions
1Prep: Preheat your oven to 350°F (177°C). Set aside a 3-quart baking dish.
2Cook the shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions until al dente. Drain and rinse under cold water to stop the cooking.
3Make the filling: Meanwhile, heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes, breaking it into small pieces with a wooden spoon as it cooks. Stir in the garlic, tomatoes, and the spinach. Cook until heated through and the liquid has reduced by half, about 2 minutes. Remove the pan from the heat and stir in the ricotta cheese. Taste and season with salt and pepper.
4Assemble: Spread about 1 cup of marinara sauce over the bottom of the baking dish. Fill each shell with the sausage mixture and arrange them in the dish. Sprinkle the top with mozzarella cheese.
5Bake: Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes. Warm the remaining marinara sauce and serve it alongside the shells.
Adam and Joanne's Tips
- Storing: Leftover shells can be stored in an airtight container in the refrigerator for up to 3 days and about 3 months in the freezer.
- Sausage with casing: If you cannot find bulk sausage, buy sausage formed into links, and then remove the casings by cutting a slit down the sausage and pulling the casing away from the meat.
- Use fresh spinach: Cook 1 pound of fresh spinach until wilted, squeeze out excess moisture, and add to the filling.
- The nutrition facts provided below are estimates.