Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 8
These gorgeous pasta shells are filled with spinach, Ricotta, parmesan, and mozzarella and paired with mouthwatering homemade sausage marinara sauce. Have an Italian feast tonight with family and friends!
Ingredients
Sauce
1 tbsp olive oil
½ lb mild Italian sausage
½ c yellow onion, finely chopped
1 tsp minced garlic
3 tbsp tomato paste
28 oz crushed tomatoes, San Marzano recommended
½ tsp oregano, dried
¾ tsp kosher salt
¼ tsp black pepper
Stuffed Shells:
16 jumbo pasta shells, cook a couple extra in case some break
1 tbsp olive oil
2 tsp minced garlic
4 c spinach leaves, packed, roughly chopped
15 oz ricotta cheese, whole milk
1 c mozzarella cheese, shredded
½ c Parmesan cheese, finely shredded, plus more for garnish
1 large Egg
1 tbsp chopped parsley
1 tbsp chopped basil
1 tsp kosher salt
⅛ tsp ground nutmeg
½ tsp black pepper
How to make Stuffed Shells with Spinach
Sauce:
Step 1: Heat a tbsp olive oil in a large saucepan over medium heat. Once the oil is hot, add the sausage, breaking them up into smaller pieces while it cooks. Cook for about 5 minutes until the sausage is no longer pink.
Step 2: Stir in the onion and garlic and continue to cook for another 2 minutes before adding in the tomato paste. Cook for a minute more. Then, stir in the crushed tomatoes, oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper until incorporated.
Step 3: Adjust the heat to medium-high and bring to a simmer. Cover but leave a bit of opening for the steam to escape. Adjust the heat to low and continue to simmer the sauce.
Step 4: Continue to cook for 15 minutes more while stirring occasionally. If the sauce looks dry, pour in some water and adjust the seasoning according to taste.
Step 5: Into a 9 x 13-inch baking dish, add and evenly spread the meat sauce.
Stuffed Shells:
Step 1: Position the oven rack to the centre and preheat the oven to 400 degrees F or 204 degrees C.
Step 2: Cook the pasta in a large pot with 3-quart boiling water following the package directions. Once done, drain the shells and transfer them on a sheet pan. Set aside.
Step 2: Heat oil in a large saute pan over medium heat. Once the oil is hot, saute 2 tsp garlic for about 30 seconds until aromatic.
Step 3: Add the spinach into the pot and continue to cook for another 3 minutes while occasionally stirring until the spinach started to wilt but still bright green. Take out from the heat and allow to cool.
Step 4: In a bowl, add the cooled spinach, 1 ½ cups ricotta, mozzarella, Parmesan, egg, parsley, basil, 1 teaspoon salt, half a teaspoon pepper, and nutmeg. Stir until fully incorporated.
Step 5: In a large resealable bag or piping bag, transfer the cheese filling, then snip one edge of the bag. Pipe the pasta shells and transfer the filled shells in the baking dish.
Step 6: Use aluminium foil to cover the dish and place in the preheated oven. Bake for about 30 minutes.
Step 7: Uncover and bake for 5 minutes more until the sauce starts to bubble.
Step 8: Remove from the oven and sprinkle with Parmesan cheese. Serve warm.
Notes:
1. For this recipe, you can use store-bought tomato sauce. Add 3 cups or 28 ounces tomato sauce with the browned sausage, then simmer for about 15 minutes.
2. Substitute sausage with ground chicken, turkey, or beef.
3. Use zucchini either thin sheets or boats to make this dish low-carb along with small bell peppers, or portobello medium or large sizes mushrooms cups.
Nutrition Facts:
Amount Per Serving: Calories 402 | Fat 25g | Saturated Fat 11g | Cholesterol 90mg | Sodium 1150mg | Potassium 639mg | Carbohydrates 24g | Fiber 3g | Sugar 6g | Protein 20g | Vitamin A 2130IU | Vitamin C 16mg | Calcium 322mg | Iron 2.9mg
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