Sausage Stuffed Shells
Sausage stuffed shells combine savory Italian sausage, creamy ricotta, and spinach wrapped in tender jumbo pasta shells baked with marinara and mozzarella cheese. This easy-to-make dish offers a perfect balance of protein, fiber, and comforting flavors, ideal for weeknight dinners or meal prep.
Equipment
- 1 Large Pot
- 1 Wide skillet
- 1 3-quart baking dish
- 1 Wooden spoon
- 1 Colander
Ingredients
- 20 jumbo dried pasta shells
- 1 lb 450g Italian pork sausage, casings removed
- 3 medium garlic cloves minced
- 1 14 oz can diced tomatoes
- 1 10 oz package frozen spinach, thawed and squeezed dry (about 1 ¼ cups)
- ½ cup 113g ricotta cheese
- ½ cup 56g shredded mozzarella cheese
- Salt and fresh ground black pepper to taste
- 2 cups 470ml marinara sauce
Instructions
- Preheat Oven and Prepare Baking Dish: Begin by setting your oven to 350°F (177°C) to ensure it reaches the perfect temperature by the time your stuffed shells are ready to bake. Meanwhile, select a 3-quart baking dish and set it aside. This dish will be used later to arrange the filled shells and bake them evenly. Preparing this ahead of time keeps your workflow smooth.
- Boil Jumbo Pasta Shells: Fill a large pot with water and add a generous pinch of salt — this seasons the pasta from within. Bring the water to a rolling boil over high heat. Once boiling, carefully add 20 jumbo dried pasta shells to the pot. Stir gently to prevent the shells from sticking to each other or the bottom. Follow the package directions to cook the shells until they are al dente — firm but cooked through, which typically takes around 8 to 10 minutes. Avoid overcooking, as the shells need to hold their shape when stuffed. After cooking, drain the shells using a colander and rinse them under cold water to stop the cooking process and cool them enough to handle without breaking.
- Brown the Italian Sausage: While the pasta cooks, heat a wide skillet over medium-high heat. Once hot, add 1 pound (450g) of Italian pork sausage with the casings removed. Use a wooden spoon to break the sausage apart into small, bite-sized pieces as it cooks. Browning the sausage thoroughly is crucial; cook it for about 10 minutes until it is evenly browned and no longer pink inside. This process develops deep, savory flavors that form the foundation of the filling.
- Incorporate Garlic, Tomatoes, and Spinach: Once the sausage is browned, add 3 minced garlic cloves to the skillet. Sauté the garlic with the sausage for about 1 minute until fragrant, being careful not to burn it. Then, pour in the entire 14-ounce can of diced tomatoes with their juices, stirring to combine. Next, add about 1 ¼ cups of thawed and thoroughly squeezed frozen spinach — make sure to remove as much moisture as possible to prevent a watery filling. Continue cooking the mixture for about 2 minutes until heated through and the liquid reduces by roughly half. This step concentrates flavors and prevents the filling from becoming too watery.
- Finish the Filling with Ricotta Cheese: Remove the skillet from the heat to prevent the cheese from curdling. Gently stir in ½ cup (113g) of ricotta cheese until it’s evenly distributed, creating a creamy texture that binds the filling ingredients together. Taste the mixture and season it with salt and freshly ground black pepper to suit your preference. This balance of seasoning enhances every bite.
- Prepare the Baking Dish with Marinara: Pour about 1 cup of marinara sauce into the bottom of your reserved 3-quart baking dish. Spread it evenly to create a flavorful base layer that prevents the shells from sticking and adds moisture during baking. This sauce also infuses the pasta shells with rich tomato notes as they cook.
- Stuff the Pasta Shells: Carefully fill each cooled jumbo shell with a generous spoonful of the sausage and ricotta filling. Take your time to avoid tearing the shells, which is why cooking them al dente and rinsing in cold water earlier is essential. Arrange the stuffed shells snugly in the prepared baking dish on top of the marinara sauce, maximizing the dish’s space without overcrowding.
- Top with Mozzarella Cheese: Sprinkle ½ cup (56g) of shredded mozzarella cheese evenly over the arranged shells. The cheese melts beautifully in the oven, creating a golden, bubbly topping that adds gooey texture and a mild, creamy flavor that perfectly complements the savory filling.
- Bake Until Golden and Bubbly: Place the baking dish in the preheated oven and bake for approximately 25 minutes. During this time, the cheese will melt completely and begin to brown slightly at the edges, while the shells heat through and absorb the surrounding flavors. Check that the cheese is bubbly and the shells’ tips are just starting to turn golden to ensure perfect doneness.
- Warm the Remaining Marinara Sauce: While the shells bake, gently heat the remaining marinara sauce on the stovetop or in the microwave until warm. This extra sauce is perfect for serving alongside the shells, adding moisture and enhancing each bite with fresh tomato goodness.
- Serve and Enjoy: Once baked, remove the stuffed shells from the oven and allow them to rest for a few minutes. This resting time helps the filling set slightly, making serving easier. Serve the shells hot, accompanied by the warmed marinara sauce on the side for extra flavor. Enjoy this delicious, protein-packed, and fiber-rich meal that’s sure to satisfy family and guests alike.
Notes
- This sausage stuffed shells recipe is wonderfully versatile—feel free to swap pork sausage for chicken or turkey sausage for a leaner alternative. When using leaner sausages, add a touch of olive oil to the pan to keep the filling moist and flavorful. It’s best to cook a few extra pasta shells, as some may tear during boiling or stuffing. For a richer flavor, consider using fresh spinach instead of frozen—just wilt, drain, and chop before adding to the filling. Remember to rinse the cooked shells under cold water to stop the cooking process and make them easier to handle. This dish reheats beautifully, making it an excellent choice for meal prep or family leftovers.
