Main Courses > Egg & Cheese Based > Protein-Rich Mains > Ricotta Stuffed Shells

Ricotta Stuffed Shells with Spinach and Sausage

Indulge in a comforting and flavorful main course featuring jumbo pasta shells filled with a creamy ricotta, spinach, and sausage mixture, baked to perfection in a rich tomato sauce.

Prep Time
30 minutes
Cook Time
40 minutes
Servings
6
Ingredients
  • 24 shells Jumbo Pasta Shells
  • 30 oz Ricotta Cheese
  • 10 oz Frozen Spinach
  • 1 lb Italian Sausage
  • 1 Egg
  • 1/2 cup Grated Parmesan Cheese
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 24 oz Jarred Marinara Sauce

Prepare the Sausage

Remove the sausage from its casing and cook in a large skillet over medium heat, breaking it up with a spoon until browned and cooked through. Drain off any excess grease and set aside.

Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain well and set aside to cool slightly.

Prepare the Spinach

If using frozen spinach, thaw it completely and squeeze out as much excess water as possible. This step is crucial to prevent a watery filling. Chop the spinach coarsely.

Make the Filling

In a large bowl, combine the ricotta cheese, cooked sausage, chopped spinach, egg, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

Stuff the Shells

Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Carefully stuff each cooked pasta shell with the ricotta mixture and arrange them in the baking dish, filling-side up.

Bake

Pour the remaining marinara sauce over the stuffed shells. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the sauce is bubbly and the shells are heated through.

Serve

Let the stuffed shells cool slightly before serving. Garnish with fresh basil or additional Parmesan cheese, if desired. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 180kcal
Protein: 12g
Fat: 8g
Carbohydrates: 15g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This recipe is a good source of protein from the ricotta cheese and sausage. To reduce fat, consider using lean ground turkey or chicken instead of Italian sausage. To increase fiber, use whole wheat pasta shells. Adjust salt to taste, especially if using a store-bought marinara sauce.

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FAQ

  • Can I use a different type of cheese?

    Yes, you can substitute some of the ricotta cheese with mozzarella or provolone for a different flavor profile.
  • Can I make this dish ahead of time?

    Yes, you can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
  • Can I freeze the stuffed shells?

    Yes, you can freeze the baked stuffed shells. Let them cool completely, then wrap them tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.