Sausage, Spinach and Cheese Stuffed Shells

With three kinds of cheese and plenty of sweet Italian sausage, this easy stuffed shells recipe is one you'll make again and again.MORE+LESS-

1

package (12 oz.) jumbo pasta shells

1/2

cup finely chopped onion

3/4

lb. bulk sweet Italian sausage

15

oz. whole or part-skim ricotta cheese

1

box (9 oz.) frozen chopped spinach, thawed and squeezed dry

3/4

cup grated Parmesan cheese, divided

4

oz. fresh mozzarella, grated

1/2

teaspoon freshly ground pepper

1

jar (32 oz.) tomato sauce with basil

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• 1

  Preheat oven to 350°F. Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain shells in a colander and rinse under cold water. Set on paper towels to try.

• 2

  Heat olive oil in a large skillet on medium-high heat. Add onion and cook until softened, about 5 minutes. Add sausage and cook until no longer pink (about 5 minutes more), stirring frequently and breaking it into smaller pieces as you go. Add garlic and cook 1 minute longer. Remove pan from heat and allow sausage to cool.

• 3

  In a small bowl, lightly beat egg. Add ricotta, spinach, 1/2 cup Parmesan cheese, mozzarella, salt, pepper and the cooled sausage mixture, and stir until blended.

• 4

  Spread 1 cup of tomato sauce over the bottom of a 3-quart baking dish. Fill pasta shells with sausage-cheese mixture and arrange in a single layer. Spread remaining tomato sauce over stuffed shells. Cover dish with foil and bake until hot and bubbling, about 30 minutes.

• 5

  Remove foil and sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

Nutrition Facts

Serving Size: 1 Serving

Calories

790

Calories from Fat

340

% Daily Value

Total Fat

38g

58%

Saturated Fat

16g

80%

Trans Fat

1/2g

Cholesterol

115mg

38%

Sodium

1880mg

78%

Potassium

950mg

27%

Total Carbohydrate

73g

24%

Dietary Fiber

6g

26%

Sugars

16g

Protein

39g

Vitamin A

100%

100%

Vitamin C

15%

15%

Calcium

60%

60%

Iron

30%

30%

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

• We hate to brag, but as far as pasta recipes go, this sausage- and cheese-stuffed pasta shells recipe is the perfect make-ahead, crowd-pleasing dinner. Not only can the pasta shells be made ahead of time (boil the shells until al dente, toss with olive oil to avoid sticking, and refrigerate!), but the shells can be stuffed with the cheese, Italian sausage and spinach, and then refrigerated for up to 12 hours before serving. And if you’re meal prepping, you can make this dish in its entirety and freeze it directly in the casserole dish for up to two months. Just make sure to cover it to prevent freezer burn. Like we said, it’s the perfect meal.