Stuffed Shells with Sausage and Spinach Sauce
Stuffed Shells with Sausage and Spinach Sauce is a delightful dish that embodies comfort and warmth, perfect for family dinners or cozy gatherings. The creamy ricotta filling nestled within the soft, chewy pasta shells creates a sense of home. Topped with a savory sausage and spinach-infused sauce that bubbles to perfection in the oven, this dish is not only delicious but visually appealing as well. It’s a recipe worth making, providing layers of flavor and texture that will tantalize your taste buds and impress your loved ones. In this post, we’ll guide you through a step-by-step process to create this delectable recipe, ensuring it’s easy for you to follow along.
Why You’ll Love This Recipe
This Stuffed Shells with Sausage and Spinach Sauce comes with numerous benefits that make it a go-to choice for dinner. First, the prep is straightforward, making it accessible even for novice cooks. With simple, readily available ingredients, you can whip up this meal without a fuss. This dish is family-friendly, appealing to both adults and children alike, ensuring everyone at the table is satisfied. Additionally, with the pasta and sauce baked together, you can prepare ahead of time, pop it in the oven whenever you’re ready, and enjoy a hearty meal without being tied to the stove. Whether you’re in the mood for a quick weeknight dinner or a traditional Sunday feast, this recipe is sure to please.
Ingredients for Stuffed Shells with Sausage and Spinach Sauce
To create this luscious dish, gather the following ingredients:
- 21 Jumbo Pasta Shells: Bursting with your delicious filling.
- 1 Pound Bulk Italian Sausage: Adds a robust, savory flavor.
- 1 Small Onion, Chopped: Contributes sweetness and depth.
- 4 Cloves Garlic, Minced: Infuses the dish with aromatic goodness.
- 1 Teaspoon Italian Seasoning: A classic blend for a hint of Mediterranean flair.
- 1 Teaspoon Brown Sugar: Balances acidity with a touch of sweetness.
- 2 Cups Fresh Baby Spinach: Offers a nutritious, vibrant green element.
- 1 (6 oz) Can Tomato Paste: Enriches the sauce with concentrated tomato flavor.
- 1 (28 oz) Can Crushed Tomatoes: Forms the base of the savory sauce.
- 1¾ Cups Ricotta Cheese: Creamy perfection for the filling.
- 1 Cup Cottage Cheese: Adds texture and creaminess.
- 1 Egg: Binds the cheese filling together.
- ¼ Teaspoon Kosher Salt: Enhances overall flavor.
- 1 Teaspoon Garlic Powder: Additional garlic goodness for depth.
- 2½ Cups Shredded White Cheddar, Provolone, or Mozzarella Cheese (Divided): Melts beautifully, adding rich flavor.
- ½ Cup Shredded Parmesan Cheese (Divided): Adds a sharp, nutty richness.
Step-by-Step Directions for Making Stuffed Shells with Sausage and Spinach Sauce
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Prepare the Pasta: Begin by bringing a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook for 14-16 minutes until they reach al dente. Drain the pasta and rinse it with cold water to stop the cooking process. This step ensures your shells are perfectly tender without becoming mushy.
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Make the Sauce: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, sauté the bulk Italian sausage and chopped onion until the sausage is browned and the onion is translucent. Add in the minced garlic, Italian seasoning, brown sugar, and fresh spinach. Stir well, allowing the spinach to wilt and the flavors to meld together. Then, stir in the tomato paste and crushed tomatoes. Let the mixture simmer for about 10 minutes, allowing the richness of the flavors to develop.
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Combine the Cheese Filling: In a mixing bowl, combine the ricotta cheese, cottage cheese, egg, kosher salt, garlic powder, and half of the shredded cheese. Mix well until you achieve a smooth and creamy filling, ready to be stuffed into the pasta shells.
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Assemble the Dish: Spread most of the savory sauce across the bottom of a baking dish to create a flavorful bed for the stuffed shells. Carefully fill each cooked pasta shell with the creamy cheese mixture and arrange them neatly in the baking dish, ensuring they are nestled in the sauce.
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Final Touches: Pour the remaining sauce generously over the filled shells, ensuring that each one is bathed in delicious flavor. Sprinkle the top with the remaining shredded cheeses and grated Parmesan for that irresistible golden crust. Cover with aluminum foil and bake in the preheated oven for 45 minutes.
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Broil for Perfection: After baking, remove the foil and switch your oven to the broil setting. Broil the stuffed shells for a few minutes until the cheese turns beautifully golden and bubbly. To finish, garnish with fresh parsley or basil before serving to add a pop of color and freshness.
Tips & Tricks
For an even more flavorful sauce, consider adding a splash of vegetable broth while simmering the tomatoes. You can also experiment with adding red pepper flakes for a little heat if your family enjoys a spicy kick! Not a fan of ricotta? Swap it out with cream cheese for a richer filling. Leftover sauce can create a delightful dip for crusty bread or be served over spaghetti for another meal. Don’t forget to keep an eye on the broiler; it can turn from golden brown to burnt very quickly!
Serving Suggestions & Pairings
This Stuffed Shells with Sausage and Spinach Sauce pairs beautifully with a simple side salad, drizzled with olive oil and balsamic vinegar. Garlic bread is always a favorite accompaniment, perfect for soaking up the delicious sauce. A glass of lemonade or sparkling water with lemon can cleanse your palate beautifully, enhancing the meal’s comfort. For a complete Italian-inspired feast, consider adding a light antipasto platter of olives, cheeses, and cured meats on the side.
Nutritional Information
This heartwarming dish is not only flavorful but also satisfying. Each serving of Stuffed Shells with Sausage and Spinach Sauce contains approximately 490 calories, with a good balance of protein from the sausage and cheese. It provides valuable nutrients from the baby spinach and can be enjoyed as an occasional indulgence without guilt. The combination of pasta and flavors makes this a filling dinner option for the whole family.
Storing Tips & Variations for Stuffed Shells with Sausage and Spinach Sauce
Leftovers can be stored in an airtight container in the refrigerator for up to four days. For longer storage, consider freezing unbaked shells. Just assemble the dish, cover tightly with plastic wrap and foil, and freeze for up to three months. To reheat, simply bake from frozen, covering with foil for the first 45 minutes, then uncover to allow the cheese to melt beautifully. Opt for whole wheat pasta or add additional vegetables for a healthier spin on this classic dish!
Conclusion for Stuffed Shells with Sausage and Spinach Sauce
Now that you have the tools and knowledge to make Stuffed Shells with Sausage and Spinach Sauce at home, we encourage you to gather your ingredients and dive into this delightful recipe. With its cheesy, savory goodness and abundance of flavors, you’ll find this dish quickly becomes a family favorite. You won’t want to miss out on the opportunity to create lasting memories around the dinner table with this comforting, delicious meal!
FAQs
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Can I use a different type of meat in the recipe?
Absolutely! Ground turkey or chicken can be excellent substitutes for Italian sausage if you prefer a leaner option. -
How do I know when the stuffed shells are done baking?
The shells are done when the cheese is fully melted and bubbling. A golden-brown color on top is a sign that they’ve reached perfection. -
Can I prepare this dish in advance?
Yes! You can assemble the dish ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover tightly to prevent drying out. -
Are there ways to add more vegetables to the filling?
Definitely! Chopped bell peppers, mushrooms, or zucchini can be sautéed and mixed into the cheese filling for added nutrition. -
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings until hot, being careful not to overheat, which can dry out the pasta.
Stuffed Shells with Sausage and Spinach Sauce
Ingredients
Pasta and Cheese Filling
- 21 pieces Jumbo Pasta Shells Bursting with your delicious filling.
- 1 pound Bulk Italian Sausage Adds a robust, savory flavor.
- 1 small Chopped Onion Contributes sweetness and depth.
- 4 cloves Garlic, Minced Infuses the dish with aromatic goodness.
- 1 teaspoon Italian Seasoning A classic blend for Mediterranean flair.
- 1 teaspoon Brown Sugar Balances acidity with a hint of sweetness.
- 2 cups Fresh Baby Spinach Offers a nutritious, vibrant green element.
- 1 6 oz can Tomato Paste Enriches the sauce with concentrated tomato flavor.
- 1 28 oz can Crushed Tomatoes Forms the base of the savory sauce.
- 1.75 cups Ricotta Cheese Creamy perfection for the filling.
- 1 cup Cottage Cheese Adds texture and creaminess.
- 1 large Egg Binds the cheese filling together.
- 0.25 teaspoon Kosher Salt Enhances overall flavor.
- 1 teaspoon Garlic Powder Additional garlic goodness for depth.
- 2.5 cups Shredded Cheese (White Cheddar, Provolone, or Mozzarella) Melts beautifully, adds rich flavor.
- 0.5 cup Shredded Parmesan Cheese Adds a sharp, nutty richness.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook for 14-16 minutes until they reach al dente. Drain and rinse with cold water.
Making the Sauce
- Preheat oven to 375°F (190°C). In a skillet over medium heat, sauté the sausage and onion until browned. Add garlic, seasoning, brown sugar, and spinach. Stir in tomato paste and crushed tomatoes, simmer for 10 minutes.
Cheese Filling
- In a mixing bowl, combine ricotta, cottage cheese, egg, salt, garlic powder, and half of the shredded cheese. Mix until smooth.
Assembling
- Spread most of the sauce in a baking dish. Fill each shell with the cheese mixture and arrange in the sauce.
Final Touches
- Pour the remaining sauce over the stuffed shells. Sprinkle with remaining cheeses, cover with foil, and bake for 45 minutes.
Broiling
- Remove foil, broil for a few minutes until the cheese is golden. Garnish with fresh parsley or basil.