Stuffed Shells with Sausage and Spinach Sauce
A delightful dish combining tender pasta shells, spicy sausage, and a rich spinach-tomato sauce, perfect for family gatherings and weeknight dinners.
Ingredients
Pasta and Filling
- 21 pieces Jumbo Pasta Shells Large, tender pasta designed to hold ample filling.
- 1 pound Bulk Italian Sausage Juicy and flavorful sausage that adds depth to the dish.
- 1 small Onion, Chopped Sweet and aromatic, it forms a flavorful base.
- 4 cloves Garlic, Minced Pungent and fragrant, enhancing the overall flavor.
- 1 teaspoon Italian Seasoning Herbs that provide an earthy, herbal taste.
- 1 teaspoon Brown Sugar A hint of sweetness that balances the acidity of the tomatoes.
- 2 cups Fresh Baby Spinach Vibrant and nutritious greens that bring color and freshness.
- 1 6 oz can Tomato Paste Thick, rich tomato flavor that helps thicken the sauce.
- 1 28 oz can Crushed Tomatoes Juicy tomatoes adding a luscious base to the sauce.
- 1¾ cups Ricotta Cheese Creamy and soft, lending a velvety texture to the filling.
- 1 cup Cottage Cheese Light and fluffy, it contributes a mild flavor.
- 1 large Egg Acts as a binder for the cheese mixture.
- ¼ teaspoon Kosher Salt Enhances the flavors of all ingredients.
- 1 teaspoon Garlic Powder A convenient way to add garlicky goodness.
- 2½ cups Shredded Cheese (White Cheddar, Provolone, or Mozzarella) Melty and gooey cheese that creates a delightful topping.
- ½ cup Shredded Parmesan Cheese Adds a nutty, salty kick to the dish’s top layer.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Gently add the jumbo pasta shells and cook for about 14-16 minutes until they are al dente. Once cooked, carefully drain them and rinse under cold water to stop further cooking.
- Preheat your oven to 375°F (190°C). In a large skillet over medium heat, sauté the bulk Italian sausage and chopped onion until browned and fragrant. Add the minced garlic, Italian seasoning, and brown sugar. Stir in the fresh spinach and let it wilt for a minute before mixing in the tomato paste and crushed tomatoes. Allow the sauce to simmer together for about 10 minutes.
- In a mixing bowl, combine ricotta cheese, cottage cheese, a beaten egg, kosher salt, garlic powder, and half of the shredded cheese. Blend until you achieve a smooth, creamy consistency.
- Spread a generous amount of the sauce on the bottom of a baking dish. Take each cooked pasta shell and fill it with the creamy cheese mixture. Place them open-side up in the baking dish.
- Pour the remaining sauce over the top and sprinkle the remaining shredded cheeses over the dish. Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and place the dish under the broiler for a few moments until the cheese is bubbling and golden brown. Garnish with fresh parsley or basil before serving.
Notes
For best results, don’t overcook the pasta, taste as you go, and layer sauce on the bottom of the baking dish to prevent sticking. Can be prepared in advance and stored in the refrigerator until ready to bake. Can be frozen for up to three months.