Sausage, Spinach and Cheese Stuffed Shells
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package (12 oz.) jumbo pasta shells
cup finely chopped onion
lb. bulk sweet Italian sausage
oz. whole or part-skim ricotta cheese
box (9 oz.) frozen chopped spinach, thawed and squeezed dry
cup grated Parmesan cheese, divided
oz. fresh mozzarella, grated
teaspoon freshly ground pepper
jar (32 oz.) tomato sauce with basil
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.
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.
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.
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.
Remove foil and sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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.