Stuffed Shells with Sausage (Printable Version)
# What You’ll Need:
→ Pasta
01 -
20 large dry pasta shells
→ Filling
02 -
1 pound (450g) fresh Italian pork sausage, without the casing
03 -
3 medium garlic cloves, finely chopped
04 -
1 (14oz) can of diced tomatoes
05 -
1 (10oz) frozen spinach pack, thawed and dried well (1 ¼ cups)
06 -
1/2 cup (113g) creamy ricotta cheese
07 -
Salt and freshly cracked black pepper, for seasoning
→ Topping and Sauce
08 -
1/2 cup (56g) shredded mozzarella
09 -
2 cups (470ml) marinara pasta sauce
# Steps to Follow:
01 -
Set your oven to 350°F (177°C) and get a 3-quart baking dish ready for use.
02 -
Heat a big pot of salted water to a boil. Cook the pasta shells as the package says. Drain well, then rinse with cold water.
03 -
Warm up a large skillet over medium-high heat. Toss in the sausage and cook for around 10 minutes until browned. Break it into tiny bits while cooking.
04 -
Mix in garlic, spinach, and tomatoes with the sausage in the pan. Allow it to heat until the spinach and tomatoes blend and most of the liquid is gone, about 2 minutes.
05 -
Take the skillet off the heat. Stir in the ricotta, then sprinkle in some salt and pepper to match your taste.
06 -
Spread 1 cup of marinara sauce on the base of your baking dish. Fill the pasta shells with the sausage mix and arrange them neatly. Sprinkle mozzarella all over.
07 -
Pop it into the oven and bake until the cheese is gooey and slightly golden, and the shell tips are browning, roughly 25 minutes.
08 -
Heat any left-over marinara sauce and serve warm alongside the baked pasta shells.
# Additional Notes:
01 -
Cook a few extra shells since some might break during cooking.
02 -
Low-fat sausage might need a splash of oil before browning it.
03 -
You can store leftovers in the fridge for up to 3 days or freeze for 3 months.