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Stuffed Shells with Sausage and Spinach Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 4 reviews
  • Author: Sue
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 5 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Description

These stuffed shells with sausage and spinach sauce are a comforting Italian classic perfect for dinner. Jumbo pasta shells are filled with a creamy mixture of ricotta, cottage cheese, and shredded cheese, then baked in a flavorful homemade tomato sauce made with Italian sausage, garlic, onions, and fresh spinach. The recipe yields a hearty, cheesy, and savory dish ideal for family meals or special occasions.

Ingredients

For the Pasta

  • 21 jumbo pasta shells

For the Sauce

  • 1 pound bulk Italian sausage
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon brown sugar
  • 2 cups fresh baby spinach
  • 1 (6 oz) can tomato paste
  • 1 (28 oz) can crushed tomato

For the Filling

  • 1¾ cups ricotta cheese (15 ounces)
  • 1 cup cottage cheese
  • 1 egg
  • ¼ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 2½ cups shredded white cheddar, provolone, or mozzarella cheese (divided)
  • ½ cup shredded Parmesan cheese (divided)

Instructions

  1. Cook the Pasta: Set a large pot of salted water to boil. Add the jumbo pasta shells and cook for 14 to 16 minutes until al dente. Drain and rinse under cold water to cool slightly, making them easier to handle. Preheat the oven to 375°F.
  2. Make the Sauce: In a large skillet or pot over medium heat, sauté the Italian sausage and chopped onion. Break up the sausage with a wooden spoon and cook until browned, crispy, and caramelized, about 15 minutes. Add the minced garlic, Italian seasoning, brown sugar, and fresh spinach. Stir for about a minute until fragrant and the spinach begins to wilt, scraping any browned bits from the pan.
  3. Add Tomatoes and Simmer: Stir in the tomato paste and crushed tomatoes. Maintain a gentle simmer and cook for about 10 minutes, stirring often to fully incorporate the spinach. Adjust heat as necessary to avoid boiling. Let the sauce simmer until ready to assemble the dish.
  4. Prepare the Filling: In a mixing bowl, combine ricotta cheese, cottage cheese, egg, kosher salt, garlic powder, and half of the shredded white cheeses. Mix thoroughly to create a smooth, creamy filling.
  5. Assemble the Dish: Spread most of the sauce evenly in a large 9x13 baking dish, reserving about 1 to 2 cups for topping. Spoon the cheese filling into each cooled pasta shell and arrange them in the sauce in three rows of seven shells each.
  6. Top and Bake: Pour the remaining sauce over the stuffed shells, ensuring some shells remain visible. Sprinkle the remaining shredded white cheeses and Parmesan evenly on top. Bake at 375°F for approximately 45 minutes until bubbly and heated through.
  7. Broil for Finish: Switch the oven to broil and broil the top for a few minutes until golden brown and bubbly. Watch carefully to avoid burning.
  8. Garnish and Serve: Optionally garnish with fresh chopped parsley or basil before serving for added color and flavor.

Notes

  • Let the Sausage Get Crispy: Allow the sausage and onions to brown fully and caramelize for maximum flavor depth.
  • Use exactly 21 jumbo pasta shells for the perfect fit in a 9x13 casserole dish; minor breakage during boiling is okay.
  • Italian sausage can be substituted with ground beef as an alternative protein.
  • Cottage cheese in the filling adds creaminess, but you can use all ricotta combined with shredded cheese if preferred.

Find it online: https://suerecipe.com/stuffed-shells-with-sausage-and-spinach-sauce-recipe/