A cozy, satisfying Italian-American dish, these sausage and spinach stuffed shells are perfect for family dinners or casual gatherings. The rich tomato sauce, savory sausage, and creamy ricotta filling offer a crowd-pleasing combination that can be prepared ahead of time or frozen for future meals.
20 jumbo pasta shells
1 lb Italian sausage (hot or sweet), casings removed
1 tablespoon olive oil
3 cloves garlic, minced
2 cups fresh spinach, chopped
15 oz ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping)
1/2 cup grated Parmesan cheese
1 large egg
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper to taste
3 cups marinara sauce
Preheat oven to 375°F (190°C).
Cook pasta shells according to package instructions until al dente. Drain and set aside to cool.
In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up into crumbles. Add garlic and sauté for 1 minute, then stir in chopped spinach and cook until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, combine ricotta cheese, mozzarella, Parmesan, egg, basil, oregano, salt, and pepper. Fold in the cooked sausage and spinach mixture.
Spread 1 cup of marinara sauce across the bottom of a 9×13 inch baking dish.
Fill each shell with the sausage and cheese mixture and place them in the baking dish.
Spoon the remaining marinara sauce over the stuffed shells and sprinkle with additional mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and slightly golden.
Let rest for 5 minutes before serving.
You can substitute cottage cheese for ricotta if desired.
These shells can be assembled up to 24 hours in advance and baked when ready.
Freeze assembled shells (before baking) for up to 2 months. Bake from frozen at 375°F for 45–50 minutes, covered, then uncover and bake an additional 10 minutes.