Cheesy Sausage Stuffed Shells
Jumbo pasta shells are stuffed with a flavorful mixture of Italian sausage, ricotta, spinach, and garlic, topped with mozzarella, and baked to perfection—a hearty, protein-packed, fiber-rich dish perfect for family dinners or meal prep
Equipment
- 1 Large Pot
- 1 wide skillet
- 1 3-quart baking dish
- Wooden Spoon
- Measuring Cups & Spoons
Ingredients
- 20 jumbo dried pasta shells
- 1 lb 450 g Italian pork sausage, casings removed
- 3 medium garlic cloves minced
- 1 14 oz can diced tomatoes
- 1 10 oz package frozen spinach, thawed and squeezed dry (about 1¼ cups)
- ½ cup 113 g ricotta cheese
- ½ cup 56 g shredded mozzarella cheese
- Salt and freshly ground black pepper to taste
- 2 cups 470 ml marinara sauce
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (177°C) to ensure even baking later. While the oven warms, lightly grease a 3-quart baking dish with olive oil or nonstick spray to prevent sticking. Set the dish aside so it’s ready to hold the filled shells. Preheating ensures the shells bake evenly and the cheese melts beautifully. Proper preparation also minimizes last-minute rush while assembling the dish.
- Cook Pasta Shells: Bring a large pot of salted water to a rolling boil over high heat. Gently add the jumbo pasta shells, stirring occasionally to prevent sticking, and cook until al dente according to package directions. Once cooked, carefully drain the shells in a colander and rinse them with cold water to stop further cooking. Arrange the shells on a tray or plate so they don’t stick together while you prepare the filling. This step ensures the shells stay intact and easy to fill.
- Brown Sausage and Sauté Ingredients: Heat a wide skillet over medium-high heat and add the Italian sausage, breaking it up with a wooden spoon into small crumbles. Cook for about 8–10 minutes until the sausage is browned and fully cooked through. Stir in the minced garlic, diced tomatoes, and thawed, squeezed spinach, cooking for another 2–3 minutes until heated and slightly reduced. This step develops deep flavors and ensures the filling isn’t watery. Taste and adjust seasoning with salt and black pepper.
- Mix Cheese into Filling: Remove the skillet from the heat and let the mixture cool slightly for 2–3 minutes to prevent the ricotta from curdling. Stir in the ricotta cheese until fully incorporated, creating a creamy, cohesive filling. This careful mixing ensures each shell is filled evenly with a rich, cheesy texture. At this stage, taste again and adjust seasoning as needed. The filling should be flavorful, creamy, and easy to spoon into the shells.
- Assemble and Bake Shells: Spread about 1 cup of marinara sauce evenly across the bottom of the prepared baking dish. Carefully fill each pasta shell with the sausage-ricotta mixture and arrange them snugly in the dish. Sprinkle the shredded mozzarella evenly over the top. Bake in the preheated oven for 25 minutes, or until the cheese is melted and slightly golden. Serve immediately with warmed remaining marinara sauce on the side for a comforting, family-friendly meal.
Notes
- Use jumbo pasta shells for easy stuffing; smaller shells won’t hold enough filling.
- Rinse cooked shells under cold water to prevent sticking and overcooking.
- For leaner options, swap pork sausage with chicken or turkey sausage, adding a teaspoon of olive oil if needed.
- Fresh spinach can replace frozen; cook and squeeze dry before mixing into filling.
- Make extra filling for a quick pasta salad or to stuff additional shells.
- Add a pinch of red pepper flakes for a subtle heat boost.