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Sausage, Spinach and Cheese Stuffed Shells

Name: Sausage, Spinach and Cheese Stuffed Shells
Prep time: 15 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 1 package (12 oz.) jumbo pasta shells; 2 tablespoons olive oil; 1/2 cup finely chopped onion; 3/4 lb. bulk sweet Italian sausage; 2 cloves garlic, minced; 1 large egg; 15 oz. whole or part-skim ricotta cheese; 1 box (9 oz.) frozen chopped spinach, thawed and squeezed dry; 3/4 cup grated Parmesan cheese, divided; 4 oz. fresh mozzarella, grated; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 1 jar (32 oz.) tomato sauce with basil

9 Ratings

6 Reviews

Sausage, Spinach and Cheese Stuffed Shells

Prep 15 min
Total 60 min
Servings 6

With three kinds of cheese and plenty of sweet Italian sausage, this easy stuffed shells recipe is one you'll make again and again.

By TBSP Kitchens

Updated March 14, 2018

Ingredients

1 package (12 oz.) jumbo pasta shells
2 tablespoons olive oil
1/2 cup finely chopped onion
3/4 lb. bulk sweet Italian sausage
2 cloves garlic, minced
1 large egg
15 oz. whole or part-skim ricotta cheese
1 box (9 oz.) frozen chopped spinach, thawed and squeezed dry
3/4 cup grated Parmesan cheese, divided
4 oz. fresh mozzarella, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 jar (32 oz.) tomato sauce with basil

Steps

1

Preheat oven to 350°F. Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain shells in a colander and rinse under cold water. Set on paper towels to try.
2

Heat olive oil in a large skillet on medium-high heat. Add onion and cook until softened, about 5 minutes. Add sausage and cook until no longer pink (about 5 minutes more), stirring frequently and breaking it into smaller pieces as you go. Add garlic and cook 1 minute longer. Remove pan from heat and allow sausage to cool.
3

In a small bowl, lightly beat egg. Add ricotta, spinach, 1/2 cup Parmesan cheese, mozzarella, salt, pepper and the cooled sausage mixture, and stir until blended.
4

Spread 1 cup of tomato sauce over the bottom of a 3-quart baking dish. Fill pasta shells with sausage-cheese mixture and arrange in a single layer. Spread remaining tomato sauce over stuffed shells. Cover dish with foil and bake until hot and bubbling, about 30 minutes.
5

Remove foil and sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

Nutrition Facts

Serving Size: 1 Serving

Calories: 790

Calories from Fat: 340

Total Fat: 38g; 58%

Saturated Fat: 16g; 80%

Trans Fat: 1/2g

Cholesterol: 115mg; 38%

Sodium: 1880mg; 78%

Potassium: 950mg; 27%

Total Carbohydrate: 73g; 24%

Dietary Fiber: 6g; 26%

Sugars: 16g

Protein: 39g

% Daily Value*:

Vitamin A: 100%; 100%

Vitamin C: 15%; 15%

Calcium: 60%; 60%

Iron: 30%; 30%

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

We hate to brag, but as far as pasta recipes go, this sausage- and cheese-stuffed pasta shells recipe is the perfect make-ahead, crowd-pleasing dinner. Not only can the pasta shells be made ahead of time (boil the shells until al dente, toss with olive oil to avoid sticking, and refrigerate!), but the shells can be stuffed with the cheese, Italian sausage and spinach, and then refrigerated for up to 12 hours before serving. And if you’re meal prepping, you can make this dish in its entirety and freeze it directly in the casserole dish for up to two months. Just make sure to cover it to prevent freezer burn. Like we said, it’s the perfect meal.