Stuffed Shells with Sausage and Spinach Sauce
A delightful dish featuring creamy ricotta filling in pasta shells, topped with a savory sausage and spinach sauce, perfect for family dinners.
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.
Notes
For more flavor, add vegetable broth to the sauce. Optional to add red pepper flakes for heat. Leftover sauce can be served with bread or over spaghetti.