Sausage And Spinach Stuffed Shells Recipe
Ingredients
- 1 12-ounce box jumbo shell pasta
- 1 tablespoon olive oil
- 1 medium yellow onion
diced
- 4 cloves garlic
minced
- 1 pound mild or hot Italian sausage
uncased
- 32 ounces ricotta cheese
- 6 ounces shredded mozzarella cheese
- 1 cup grated Parmesan cheese
divided
- 2 eggs
- 2 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 10-ounce box frozen
chopped spinach, thawed and squeezed
- 2 cups heavy cream
- 4 cloves garlic
smashed
- ⅛ teaspoon nutmeg
- Salt and pepper to taste
Directions
- 1
Bring a large pot of water to a boil and add the jumbo shell pasta. Cook until the pasta is just pliable enough for filling, but no more. Rinse under cool water and set aside.
- 2
Preheat the oven to 350 F. Grease a large baking dish with cooking spray.
- 3
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and continue cooking for another minute, until fragrant. Add the Italian sausage and cook until browned. Remove any excess fat and set the mixture aside to cool, about 10 minutes.
- 4
In a large mixing bowl, combine the ricotta, shredded mozzarella, ½ cup Parmesan cheese, eggs, Italian seasoning, basil, and measured salt and pepper. Stir in the spinach. Add the cooled Italian sausage mixture and set aside.
- 5
Add the cream and smashed garlic to a small saucepan and heat over medium-low until simmering, stirring occasionally. Once simmering, add the nutmeg and a pinch of salt and pepper. Reduce to low heat and simmer for 8-10 minutes, stirring frequently, until the mixture coats the back of a spoon. Whisk in the remaining ½ cup of Parmesan cheese and cook for 2 more minutes. Remove from the heat.
- 6
Spoon the ricotta mixture into the par-cooked shells, and arrange face-up in the baking dish. If there's any filling leftover, spoon it between the shells.
- 7
Remove the large garlic pieces from the garlic-cream sauce and pour the sauce over the stuffed shells. Cover with aluminum foil and bake for 30 minutes until the sauce is bubbly.
- 8
Serve immediately, garnished with fresh parsley, if desired.
Sausage And Spinach Stuffed Shells Recipe
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About this Recipe
Craving a deeply satisfying, comforting meal that feels special but comes together with ease? Look no further than these Sausage And Spinach Stuffed Shells. This recipe delivers a generous, hearty dish perfect for family dinners or entertaining.
Why These Stuffed Shells Work
This recipe thrives on a rich tapestry of classic Italian flavors. Savory Italian sausage creates a robust base, perfectly complemented by fresh spinach and a luxurious blend of three cheeses: creamy ricotta, melty mozzarella, and sharp Parmesan. It's all brought together by a silky, garlicky cream sauce that ensures every bite is utterly indulgent.
What to Expect
Prepare for a truly satisfying experience where each jumbo pasta shell is generously packed with a flavorful, textural filling. You'll encounter the savory notes of the sausage, the earthy freshness of spinach, and the comforting creaminess of the ricotta and mozzarella, all bound by egg and brightened with Italian seasoning and basil. The light nutty hint of nutmeg in the rich, garlicky cream sauce elevates this dish, making it a standout. It's a harmonious blend of textures and tastes, creating a deeply comforting and substantial meal.
Customization & Variations
Tailor the heat level to your liking by choosing either mild or hot Italian sausage. For a richer, cheesier interior, you can adjust the balance of ricotta, mozzarella, and Parmesan to your preference. Consider garnishing with fresh parsley for a pop of color and herbaceousness just before serving.
Serving & Context
These Sausage And Spinach Stuffed Shells are ideal for a cozy weekend dinner or a celebratory meal with friends. Serve alongside a crisp green salad and some crusty bread to soak up every last bit of that delicious cream sauce.