These Sausage and Spinach Stuffed Shells full of flavor and stuffed with three types of cheese. Baked in a jar of sauce and ready to eat.
Since you loved my Italian stuffed shells (over 100 comments on Pinterest and nearing 100k re-pins! Thank YOU!) so much I had to share another one with you. I made these a little different but I think they are just as good. I used the more traditional ingredients on this recipe like ricotta cheese and mozzarella cheese and parmesan cheese. I'm sure you already know by now how much I love cheese. 😉
This recipe can be easily doubled and saved for another meal. I gave you all the details for that below. You know those memes that circle around saying "I don't always make spaghetti, but when I do I make enough to end starvation" or "cooking the correct amount of pasta, 1. pour out how much you think you need 2. wrong". Seriously google making spaghetti meme and you will see them all. It's funny because it's so relatable! I always make to much! For this recipe, though I only made 10 oz which is less then you find in a box at the store so if you are planning on feeding more then 6-8 people and more like 12 or more then use the entire box and double all the rest of the ingredients. More tips for that below also.
When you are ready to start cooking start with cooking and crumbling Italian sausage until cooked through. Toss in the chopped spinach and cook for an additional 1-2 minutes or until spinach is wilted. Meanwhile, cook pasta shells according to box directions. In a separate bowl mix together ricotta, mozzarella, parmesan egg, garlic powder, and oregano. Mix together well then add cooked ground sausage and spinach and mix again. This is what you will fill your shells with later. But first, preheat the oven to 350 degrees and fill the bottom of a casserole dish with an entire jar of marinara and set aside. Now drain pasta and fill each jumbo shell with ricotta mixture. Place each stuffed shell in the bottom of your prepared casserole dish. Bake then serve.
You may end up with more shells then you need! It happens to me all the time. I think the measurements are pretty close but it depends on how full each shell you stuff. Notice that I only made 10oz which is just a little over half the box I bought. So if you use an entire box you may want to double the rest of the ingredients and use two casserole dishes. This is a perfect meal to make double of and freeze one for later. I place mine in an alumni casserole dish and once cooked after cooking cover and freeze. The dish should stay good for several weeks to make it tonight and freeze some for next week.
Because stuffed shells are the BEST:
- Taco Stuffed Shells
- Chicken Alfredo Stuffed Shells
- Cheeseburger Stuffed Shells
- Italian Stuffed Shells
Sausage and Spinach Stuffed Shells
- 10 oz Jumbo pasta shells
- 1 pound Italian sausage
- 2 cups Spinach (chopped)
- 16 oz Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- ½ cup Parmesan cheese (grated)
- 1 Egg (whisked)
- 2 teaspoons Garlic powder
- 1 teaspoon Oregano (dried)
- 24 oz Marinara sauce
- Warm a skillet to medium heat. Cook and crumble Italian sausage until cooked through. Add chopped spinach and cook for an additional 1-2 minutes or until spinach is wilted.
- Meanwhile, cook pasta shells according to box directions.
- In a separate bowl mix together ricotta, mozzarella, parmesan egg, garlic powder, and oregano. Mix together well then add cooked ground sausage and spinach and mix again.
- Preheat the oven to 350 degrees. Fill the bottom of a casserole dish with the entire jar of marinara and set aside.
- Drain pasta and fill each jumbo shell with ricotta mixture. Place each stuffed shell in the bottom of your prepared casserole dish.
- Bake for 20-25 minutes. Serve and enjoy!