Sausage And Spinach Stuffed Shells

Sausage and Spinach Stuffed Shells are a comforting, hearty, and flavorful twist on traditional Italian stuffed pasta. Large pasta shells are filled with a savory mixture of Italian sausage, spinach, ricotta, and mozzarella, then baked in a rich marinara sauce until bubbly and golden. The combination of the perfectly seasoned sausage, the earthy spinach, and the creamy cheese filling creates a satisfying bite with every forkful. This dish is a great make-ahead option for busy weeknights, or can be prepared for a special family dinner or potluck. Serve it alongside a green salad and some garlic bread for a complete meal that will have everyone asking for seconds!

Ingredients:

• For the Stuffed Shells:
  • 12 large pasta shells (such as jumbo shells)
  • 1 tablespoon olive oil
  • 1/2 pound Italian sausage (mild or spicy, casings removed)
  • 2 cloves garlic, minced
  • 1 (10-ounce) bag fresh spinach, roughly chopped
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • Salt and pepper, to taste
• For the Sauce:
  • 2 cups marinara sauce (homemade or store-bought)
  • 1/2 teaspoon dried basil (optional)
  • Fresh parsley or basil leaves, for garnish (optional)

Instructions:

1. Cook the Pasta Shells:
   • Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions, about 9-10 minutes, until al dente. Drain and set aside to cool. To prevent sticking, drizzle with a small amount of olive oil or toss the shells gently.
2. Prepare the Sausage and Spinach Filling:
   • While the pasta shells are cooking, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-6 minutes.
   • Add the minced garlic to the skillet and cook for another 1 minute, until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let the mixture cool slightly.
3. Make the Cheese Filling:
   • In a large bowl, combine the ricotta, mozzarella, Parmesan, and egg. Stir in the cooled sausage and spinach mixture, oregano, red pepper flakes (if using), and season with salt and pepper to taste. Mix until well combined.
4. Stuff the Pasta Shells:
   • Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
   • Using a spoon, carefully stuff each cooked pasta shell with the sausage and spinach filling. Arrange the stuffed shells in the baking dish, placing them seam side down.
5. Bake the Stuffed Shells:
   • Once all the shells are stuffed, pour the remaining marinara sauce over the shells. You can sprinkle a little extra mozzarella or Parmesan on top if you like a cheesier finish.
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the shells are heated through.
   • Remove the foil and bake for an additional 5 minutes to brown the cheese on top, if desired.
6. Serve:
   • Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley or basil, and serve with extra grated Parmesan on the side.