Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 8
I am so lucky to find this amazing recipe. Jumbo pasta shells stuffed with spinach, ricotta, Parmesan, and mozzarella that goes perfectly well with homemade sausage marinara sauce. Enjoy an Italian-themed feast with this incredibly delicious Stuffed Shells with Spinach that your entire family will ask for over and over again!
Ingredients
Sauce:
1 tbsp olive oil
½ lb mild Italian sausage
½ c. yellow onion, finely chopped
1 tsp minced garlic
3 tbsp tomato paste
28 oz. crushed tomatoes, San Marzano recommended
½ tsp oregano, dried
¾ tsp kosher salt
¼ tsp black pepper
Stuffed Shells:
16 jumbo pasta shells, cook a couple extra in case some break
1 tbsp olive oil
2 tsp minced garlic
4 c. spinach leaves, packed, roughly chopped
15 oz. ricotta cheese, whole milk
1 c. mozzarella cheese, shredded
½ c. Parmesan cheese, finely shredded, plus more for garnish
1 large Egg
1 tbsp chopped parsley
1 tbsp chopped basil
1 tsp kosher salt
⅛ tsp ground nutmeg
½ tsp black pepper
How to make Stuffed Shells with Spinach
Sauce:
Step 1: Heat a tbsp olive oil in a large saucepan over medium heat. Add the sausage to the pan once the oil is hot and cook it for about 5 minutes until no longer pink, breaking the meat into smaller pieces as it cooks.
Step 2: To the pan, add the onion and garlic. Continue to cook for another 2 minutes. Then, add in the tomato paste and cook for a minute more. Now, stir in the crushed tomatoes, oregano, ¾ tsp salt, and ¼ tsp black pepper.
Step 3: Adjust the heat to medium-high heat. Bring the sauce to a simmer, then partly cover the pan. Decrease the heat and let the sauce simmers.
Step 4: Resume cooking for 15 minutes more while occasionally stirring. If the sauce begins to look dry, add in some water. Season with salt and pepper according to taste. When done, transfer the meat sauce to a 9 x 13-inch baking dish, spreading the sauce evenly in the pan.
Stuffed Shells:
Step 1: To the centre position, set the oven rack, then preheat it to 400 degrees F or 204 degrees C degrees.
Step 2: According to package directions, cook the pasta in 3-quarts boiling water in a large pot. Drain the pasta when done and transfer them to a sheet pan. Set aside.
Step 3: Add a tbsp olive oil in a large saute pan over medium heat. Add in 2 tsp garlic to the hot oil and saute for about 30 seconds until aromatic but not browned. Add in the spinach and cook for another 3 minutes, stirring occasionally until wilted but the leaves are still bright green.
Step 4: Mix the cooled spinach, 1 ½ cups ricotta, mozzarella, Parmesan, egg, parsley, basil, a tsp salt, half tsp pepper, and nutmeg until completely combined. Then, into a large resealable plastic bag or piping bag, transfer the cheese filling. Now, cut off one end of the bag and start piping each pasta shell with the ricotta mixture. Return the stuffed pasta shells to the baking dish. Cover with aluminium foil once all the shells are filled and place in the preheated oven to bake for about 30 minutes. Uncover and continue to bake for 5 minutes more until the sauce starts to bubble.
Step 5: When done, remove from the oven and sprinkle with Parmesan cheese. Enjoy!
Notes:
For this recipe, you can use store-bought tomato sauce. Simply add 3 cups or 28 ounces with the browned sausage, then simmer for about 15 minutes.
You can swap the sausage with ground chicken, turkey, or beef.
Easily make this low-carb, use boats or thin sheets of zucchini, small bell peppers, or mushroom cups (portobello medium or large sizes) instead of pasta shells.
Nutrition Facts:
Amount Per Serving: Calories 402 | Calories from Fat 225 | Fat 25g 38% | Saturated Fat 11g 55% | Cholesterol 90mg 30% | Sodium 1150mg 48% | Potassium 639mg 18% | Carbohydrates 24g 8% | Fiber 3g 12% | Sugar 6g 7% | Protein 20g 40% | Vitamin A 2130IU 43% | Vitamin C 16mg 19% | Calcium 322mg 32% | Iron 2.9mg
Ingredients
- Sauce:
- 1 tbsp olive oil
- ½ lb mild Italian sausage
- ½ c. yellow onion, finely chopped
- 1 tsp minced garlic
- 3 tbsp tomato paste
- 28 oz. crushed tomatoes, San Marzano recommended
- ½ tsp oregano, dried
- ¾ tsp kosher salt
- ¼ tsp black pepper
- Stuffed Shells:
- 16 jumbo pasta shells, cook a couple extra in case some break
- 1 tbsp olive oil
- 2 tsp minced garlic
- 4 c. spinach leaves, packed, roughly chopped
- 15 oz. ricotta cheese, whole milk
- 1 c. mozzarella cheese, shredded
- ½ c. Parmesan cheese, finely shredded, plus more for garnish
- 1 large Egg
- 1 tbsp chopped parsley
- 1 tbsp chopped basil
- 1 tsp kosher salt
- ⅛ tsp ground nutmeg
- ½ tsp black pepper
Instructions
Sauce:
Step 1: Heat a tbsp olive oil in a large saucepan over medium heat. Add the sausage to the pan once the oil is hot and cook it for about 5 minutes until no longer pink, breaking the meat into smaller pieces as it cooks.
Step 2: To the pan, add the onion and garlic. Continue to cook for another 2 minutes. Then, add in the tomato paste and cook for a minute more. Now, stir in the crushed tomatoes, oregano, ¾ tsp salt, and ¼ tsp black pepper.
Step 3: Adjust the heat to medium-high heat. Bring the sauce to a simmer, then partly cover the pan. Decrease the heat and let the sauce simmers.
Step 4: Resume cooking for 15 minutes more while occasionally stirring. If the sauce begins to look dry, add in some water. Season with salt and pepper according to taste. When done, transfer the meat sauce to a 9 x 13-inch baking dish, spreading the sauce evenly in the pan.
Stuffed Shells:
Step 1: To the centre position, set the oven rack, then preheat it to 400 degrees F or 204 degrees C degrees.
Step 2: According to package directions, cook the pasta in 3-quarts boiling water in a large pot. Drain the pasta when done and transfer them to a sheet pan. Set aside.
Step 3: Add a tbsp olive oil in a large saute pan over medium heat. Add in 2 tsp garlic to the hot oil and saute for about 30 seconds until aromatic but not browned. Add in the spinach and cook for another 3 minutes, stirring occasionally until wilted but the leaves are still bright green.
Step 4: Mix the cooled spinach, 1 ½ cups ricotta, mozzarella, Parmesan, egg, parsley, basil, a tsp salt, half tsp pepper, and nutmeg until completely combined. Then, into a large resealable plastic bag or piping bag, transfer the cheese filling. Now, cut off one end of the bag and start piping each pasta shell with the ricotta mixture. Return the stuffed pasta shells to the baking dish. Cover with aluminium foil once all the shells are filled and place in the preheated oven to bake for about 30 minutes. Uncover and continue to bake for 5 minutes more until the sauce starts to bubble.
Step 5: When done, remove from the oven and sprinkle with Parmesan cheese. Enjoy!
Notes
For this recipe, you can use store-bought tomato sauce. Simply add 3 cups or 28 ounces with the browned sausage, then simmer for about 15 minutes. You can swap the sausage with ground chicken, turkey, or beef. Easily make this low-carb, use boats or thin sheets of zucchini, small bell peppers, or mushroom cups (portobello medium or large sizes) instead of pasta shells.
