Sausage Stuffed Shells Dinner (Print Version)
# Ingredients:
→ Pasta
01 -
20 jumbo dried pasta shells
→ Filling
02 -
1 pound (450g) fresh Italian pork sausage, casings removed
03 -
3 medium cloves garlic, minced
04 -
1 (14oz) can diced tomatoes
05 -
1 (10oz) package frozen spinach, thawed and squeezed dry (1 ¼ cups)
06 -
1/2 cup (113g) ricotta cheese
07 -
Salt and fresh ground black pepper, to taste
→ Topping and Sauce
08 -
1/2 cup (56g) shredded mozzarella cheese
09 -
2 cups (470ml) marinara sauce
# Instructions:
01 -
Preheat your oven to 350°F (177°C). Set aside a 3-quart baking dish.
02 -
Bring a large pot of salted water to the boil. Add the pasta shells and follow the package directions for cooking. Drain and rinse the shells with cold water.
03 -
Heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. Use a wooden spoon to break the sausage into small pieces as it cooks.
04 -
Stir in the garlic, tomatoes, and thawed spinach. Cook until heated through and the liquid reduces by half, about 2 minutes.
05 -
Remove the pan from the heat, then stir in the ricotta cheese. Taste and adjust seasoning with salt and pepper.
06 -
Add about 1 cup of marinara sauce to the bottom of the baking dish. Fill each shell with the sausage filling and arrange them in the dish. Scatter mozzarella cheese over the top.
07 -
Bake in the preheated oven until the tips of the shells begin to brown and the cheese has melted, about 25 minutes.
08 -
Warm the remaining marinara sauce and serve alongside the stuffed shells.
# Notes:
01 -
Add a few more shells to the boiling water than needed. Some shells may tear during cooking.
02 -
If using low-fat sausage, add oil to the pan before browning.
03 -
Leftover shells can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.