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
If the pasta seems dry after baking, add a splash of pasta water to the sauce before serving. You can assemble this dish a day ahead and bake it right before dinner for convenience.