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Stuffed Shells with Sausage and Spinach Sauce

A delightful dish of large pasta shells filled with a creamy, savory filling, enveloped in a rich herbed tomato sauce and topped with melted cheese.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: comfort food, Pasta, Sausage, Spinach, Stuffed Shells
Servings: 6 servings
Calories: 600kcal

Ingredients

For the Pasta

  • 21 pieces jumbo pasta shells Perfect for stuffing; their bite-sized shape makes them ideal for individual servings.

For the Filling

  • 1 pound bulk Italian sausage Choose a mild or spicy variety.
  • 1 small onion, chopped Adds sweetness and aroma.
  • 4 cloves garlic, minced Provides a punch of flavor.
  • 1 teaspoon Italian seasoning A blend of herbs that elevates the dish.
  • 1 teaspoon brown sugar Balances the acidity of the tomatoes.
  • 2 cups fresh baby spinach Adds color and a delicious earthy flavor.
  • 1 6 oz can tomato paste For concentrated tomato flavor.
  • 1 28 oz can crushed tomatoes Forms the body of the sauce.
  • 1 ¾ cups ricotta cheese (15 ounces) Forms the base of the filling.
  • 1 cup cottage cheese Adds creaminess.
  • 1 piece egg Helps bind the filling.
  • ¼ teaspoon kosher salt Enhances flavor.
  • 1 teaspoon garlic powder Adds flavor.
  • 2 ½ cups shredded white cheddar, provolone, or mozzarella cheese (divided) Brings the dish together.
  • ½ cup shredded Parmesan cheese (divided) Adds a sharp note.

Instructions

Prepare the Pasta

  • Set a large pot of salted water to boil. Gently add the jumbo pasta shells and cook for 14 to 16 minutes until al dente. Drain and rinse under cold water.

Make the Sauce

  • Preheat your oven to 375°F. In a large skillet over medium heat, sauté the Italian sausage and chopped onion for about 15 minutes until browned. Add minced garlic, Italian seasoning, brown sugar, and fresh spinach, stirring until spinach wilts. Stir in the tomato paste and crushed tomatoes, and simmer for about 10 minutes.

Combine the Cheese Filling

  • Mix the ricotta cheese, cottage cheese, egg, kosher salt, garlic powder, and half of the shredded cheese until smooth.

Assemble the Dish

  • Spread most of the sauce in a large baking dish, reserving some for topping. Spoon the cheese filling into each cooled pasta shell and arrange in the sauce.

Final Touches

  • Pour the remaining sauce over the stuffed shells. Sprinkle with the remaining shredded cheeses and Parmesan. Bake for about 45 minutes until bubbly.

Broil for Perfection

  • Switch to broil and broil for a few minutes until golden brown. Garnish with chopped parsley or basil.

Notes

For perfect stuffed shells, choose high-quality sausage. Prepare the dish in advance and bake when ready. Feel free to experiment with spices or cheeses.