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–+ servings
Sausage & Spinach Stuffed Shells

Sausage & Spinach Stuffed Shells

A hearty pasta dish loaded with sausage, spinach and ricotta all baked in a simple red sauce and covered in cheese!
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Prep Time 15 minutes
Cook Time 1 hour
Course Dinner, Main Course
Cuisine American, Italian
Servings 6

Ingredients
  

  • 2 lb Ground Italian Sausage
  • 32 oz Ricotta Cheese
  • 1½ cup Grated parmesan
  • 2 Eggs beaten
  • 2 cup Fresh Baby Spinach chopped
  • 1 cup Fresh Parsley chopped
  • 2 lb Jumbo Shells
  • 1 cup Mozzarella cheese shredded

For the Red Sauce

  • 2 28oz cans Crushed Tomatoes
  • 1 tbsp Italian seasoning
  • 1 tbsp Sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dried Minced Onion
  • 1 tbsp Dried Minced Garlic
  • 1 tsp Crushed red pepper flakes
  • 1 cup Beef Broth Or water

Instructions
 

  • In a saute pan over medium-high heat, cook and crumble sausage until no longer pink. Remove from heat.
  • In a mixing bowl, combine ricotta, beaten eggs, one cup parmesan cheese, spinach and ¾ cup parsley. Add about ⅔ of cooked sausage and fold in.
  • Add ingredients for red sauce and remaining sausage (with any grease) to extra large oven safe saute pan (needs to have a lid). Stir to combine. NOTE - you can also use 2 13x9 baking dishes and cover with foil.
  • Preheat oven to 350degF.
  • Start filling uncooked shells with ricotta mixture. Use a metal table spoon to push mix into tightly rolled shells. Line with out in concentric circles in the pan.
  • Cover pan with lid and place in oven for 45 minutes to bake.
  • Remove pan from oven and remove lid from pan. Sprinkle with mozzarella, remaining parmesan and remaining parsley. Return to oven to bake for 10 minutes more.
  • Remove from oven and let rest at least 5 minutes before spooning out to serve.
Keyword baked pasta, Garlic, grated parmesan, Italian Sausage, jumbo shells, mozzarella, onions, red sauce, ricotta, ricotta cheese, spinach, stuffed shells
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