Sausage and Spinach Stuffed Shells

Sausage And Spinach Stuffed Shells Recipe

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Robert Priddy


These shells are excellent to entertain your guests.


★★★★★ 1 vote



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1 (12 oz) pkg
jumbo pasta shells
1 (28 oz) can(s)
tomatoes with herbs -- chopped & including the liquid
1 Tbsp
olive oil
1 c
yellow onion -- finely chopped
1 lb
italian sausage -- casings removed
3 clove
garlic -- minced
1 large
egg -- lightly beaten
1 (15 oz)
container ricotta cheese
6 to 7 oz
fresh spinach -- chopped
1 c
parmesan cheese -- grated and divided
1 Tbsp
fresh basil -- chopped
1/4 c
bread crumbs
1/2 tsp
1/2 tsp

How to Make Sausage and Spinach Stuffed Shells


  • 1Bring a large pot of salted water to boil. Cook pasta shells according to package directions. Drain, rinse with cold water, and set aside.
  • 2Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking it into smaller pieces as it cooks. Cook until the sausage is completely cooked through and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat.
  • 3In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper. Stir together to combine. Add the cooked sausage mixture to the bowl and stir until evenly mixed.
  • 4Preheat the oven to 375 degrees F. Spread a thin layer of the chopped tomatoes in the baking dishes (either three 8×8? pans, or one 9×13? and one 8×8?). Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up. Spread the remaining tomatoes over the top of the pasta shells.
  • 5Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese. Bake, uncovered, for 10 more minutes.

Printable Recipe Card

About Sausage and Spinach Stuffed Shells

Course/Dish: Pasta, Pork
Regional Style: Italian
Other Tag: Quick & Easy

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