Cheesy, savory, and perfectly golden. These Sausage Stuffed Shells feature tender pasta packed with a creamy ricotta and meat filling. I love serving this hearty meal because even Ethan clears his plate without a fuss. Bake this Italian Sausage And Spinach Stuffed Shells dish for a dinner that feels like a warm hug.
Why You'll Love This
This recipe is a lifesaver on busy weeks because you can assemble the entire dish in the morning and just bake it when you get home. It combines the comforting flavors of lasagna without the hassle of layering, making it a stress-free option for family dinners. The savory blend of Italian Sausage Stuffed Shells Ricotta guarantees a rich and satisfying bite every time. Plus, it freezes beautifully, so you always have a homemade meal ready for unexpected guests.
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Ingredients & Equipment
You only need a few pantry staples and fresh items to create this filling dinner. These Sausage Stuffed Shells rely on quality sausage and plenty of cheese to deliver that classic Italian flavor. I always make sure to grab fresh spinach to brighten up the Italian Sausage And Spinach Stuffed Shells mixture.
The full Sausage Stuffed Shells instructions are right in the card below.
Main Ingredients
- Jumbo Pasta Shells: These are large enough to hold plenty of filling.
- Italian Sausage: Use bulk sausage or remove casings from links for easy browning.
- Ricotta Cheese: Whole milk ricotta provides the creamiest texture.
- Mozzarella: Shredded fresh off the block melts better than pre-shredded bags.
- Marinara Sauce: Choose a robust sauce that complements the meat.
- Spinach: Frozen spinach works well but must be squeezed very dry.
- Egg: This binds the cheese mixture so it stays inside the shell.
Optional Extras
- Red Pepper Flakes: Add a pinch to the sauce for a gentle heat.
- Fresh Basil: Chopped basil adds a fresh aroma just before serving.
- Ground Beef: You can swap half the sausage for beef if you prefer milder meat.
- Mushrooms: Finely chopped mushrooms bulk up the filling nicely.
- Provolone Cheese: A slice on top adds a sharper flavor than mozzarella.
- Nutmeg: A tiny grating into the ricotta enhances the savory notes of Stuffed Shells Recipe Sausage Spinach Ricotta.
Step-by-Step Method
This straightforward guide ensures you get tender pasta and a flavorful filling without any kitchen stress. Jumbo Stuffed Pasta Shells are much easier to handle when you follow a few simple timing tricks.
Boil the Pasta Cook the shells in a large pot of salted water until they are just pliable but still firm. This prevents them from becoming mushy later when they bake in the sauce.
Do you cook shells before stuffing? Yes, par-boiling them ensures they are soft enough to eat but sturdy enough to hold the heavy filling.
Brown the Meat Cook the sausage in a skillet over medium heat, breaking it apart with a spoon as it browns. Drain the fat so your final dish is rich rather than greasy.
Mix the Filling Combine the ricotta, egg, parmesan, spinach, and half the mozzarella in a large bowl. Stir until the mixture is uniform and the spinach is evenly distributed.
Stuff the Shells Fold the cooked sausage into the cheese mixture gently. Spoon the filling generously into each shell until they are plump and full.
Assemble and Bake Place the shells into a baking dish lined with marinara sauce and top with the remaining cheese. Bake until the cheese is melted and bubbling at the edges.
Aliana's Top Tip
Don't overcook the pasta before stuffing. Sausage Stuffed Shells continue to cook in the oven, so keeping the shells slightly underdone ensures they hold their shape.
Salt the water → flavors the pasta itself → taste the difference in the Best Stuffed Shells.
Use a piping bag → helps fill shells quickly → look for clean edges.
Dry the spinach well → prevents a watery filling → look for a dense cheese mix.
Grate cheese fresh → ensures smooth melting → look for glorious cheese pulls.
Cover with foil first → keeps moisture inside → look for tender pasta edges.
Let it rest → helps the filling set → look for neat servings.
Follow Aliana on Pinterest →Make It Your Own
You can easily adapt this dish to suit what you have in your fridge or your family's preferences. For a lighter version, try using ground turkey or chicken sausage instead of pork. If you want a veggie-packed meal, skip the meat entirely and add chopped zucchini or bell peppers to the cheese mix. I sometimes add a layer of béchamel sauce for a creamy twist that reminds me of Lasagna Stuffed Shells.
Storage & Reheating Instructions
These shells store wonderfully in the fridge for up to three days when covered tightly. The flavors of Shell Pasta Recipes often improve the next day as the sauce marinates the filling. To reheat, cover the dish with foil and bake at 350°F until warmed through to prevent the cheese from burning. You can also freeze the unbaked assembled dish for up to two months; just thaw it in the fridge overnight before baking.
What to Serve With Sausage Stuffed Shells
I love serving this rich pasta dish with a simple side that cuts through the creaminess of the cheese. A crisp green salad with a sharp vinaigrette is the perfect refresher between bites of Sausage Stuffed Shells. For a cozy winter meal, I add garlic bread to soak up the extra marinara sauce. Sometimes I roast broccoli or asparagus as a healthy side that complements the Baked Shells Stuffed vibes without being too heavy.
Common Questions
Do I have to cook the spinach first?
If using frozen spinach, it is already blanched, so just thaw and squeeze it dry. Fresh spinach should be quickly sautéed or wilted to remove excess volume and moisture before mixing with the Italian Sausage Stuffed Shells Ricotta.
Can I make this dairy-free?
Yes, you can use almond-based ricotta and plant-based mozzarella shreds. The texture might be slightly less creamy, but the sausage and marinara still provide plenty of robust flavor for the dish.
Why are my shells watery?
This usually happens if the spinach wasn't squeezed dry enough or if the ricotta had too much liquid. Switching to whole milk ricotta or straining it briefly can help keep the filling dense and rich.
Can I put uncooked shells in the oven?
It is risky because they might not soften evenly. It is much safer to par-boil them for a few minutes to ensure the Shell Pasta Recipes turn out perfectly tender every time.
More Recipes You'll Love
If you enjoyed this Dinner, you might like these other comforting family meals. I know you will love trying another variation of Sausage Stuffed Shells or a classic pasta bake next time.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Creamy Sausage Stuffed Shells
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F and lightly grease a large baking dish. This ensures the pasta does not stick during the baking process.
- Boil the jumbo shells in salted water for two minutes less than the package directions. They should be firm enough to handle without tearing.
- Brown the sausage in a skillet over medium heat until fully cooked and crumbled. Drain excess grease so the filling remains rich but not oily.
- Mix the ricotta, egg, half the mozzarella, parmesan, spinach, garlic, and oregano in a large bowl. Stir until the mixture looks uniform and speckled with green.
- Fold the cooled sausage into the cheese mixture gently. This distributes the meat evenly for a savory bite in every shell.
- Spread one cup of marinara sauce across the bottom of your prepared baking dish. This creates a bed of moisture to keep the pasta tender.
- Stuff each shell generously with the cheese and sausage mixture and place them into the dish. Arrange them snugly to prevent them from tipping over.
- Top the shells with the remaining sauce and the rest of the mozzarella cheese. The cheese should cover the pasta to protect it from drying out.
- Bake for twenty minutes until the cheese is bubbling and golden brown. Let it rest for five minutes before serving to help the filling set.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Sausage Stuffed Shells Recipe:
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