Sausage, Spinach & Ricotta Stuffed Shells

Growing up in predominately Italian South Jersey, I’m no stranger to stuffed shells – it’s an old favorite, even in it’s traditional fairly plain pasta, cheese and red sauce form. However, after making stuffed shells this way, there’s no turning back. These are easily the most flavorful stuffed shells I’ve had. Give it a try, and let me know…which way do you prefer?

Sausage, Spinach, Ricotta Stuffed Pasta Shells

Sausage, Spinach, Ricotta Stuffed Pasta Shells Recipe
recipe courtesy Simply Recipes

1 12-ounce package jumbo pasta shells
1 Tbsp olive oil
1 cup finely chopped yellow onion
1 pound sweet Italian sausage, casings removed
1 Tbsp minced garlic
1 large egg
16-ounces ricotta cheese
10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
1 cup grated Parmesan cheese
1 Tbsp chopped fresh basil or 1 teaspoon dried basil
1/4 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 28-ounce can tomatoes with herbs, including the liquid, tomatoes broken up (or your favorite tomato or pasta sauce)

2 9×13 shallow baking dishes

Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.

Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.

Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.

Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.

At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)

Heat oven to 375°F. Cover 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.

Serves 8.

11 thoughts on “Sausage, Spinach & Ricotta Stuffed Shells

  1. I usually get my pasta shells at Carfagna's Italian Market on 161. Although I've bee able to find them at the big 4 supermarkets as well.

  2. These look delicious! I have some sausage left from the Ohio State Fair that I will have to use in this recipe!

  3. Tried this recipe last night and we loved it! Great flavor and the can of tomatoes in juice provided a nice light touch instead of a heavy sauce. Thanks for all your effort; this is a great blog!

  4. Just plain 'ole Mild Italian sausage, although Hot Italian would be great in this recipe too.

  5. I imagine it would taste just as good with the vegan equivalent of ricotta cheese. The egg is just a binder for the cheese/sausage/spinach mixture – it holds it all together, but I think you could leave it out with no real problems.

  6. I made this a little while for my husband as an alternative to lasagna, and it delicious! He loved it. I subbed ground beef for the sausage and it was still great. love the blog!

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