Stuffed Shells with Spinach and Ricotta in Meat Sauce
Tender pasta shells cradle a creamy blend of ricotta and spinach, baking just long enough for the flavors to meld. A rich, Italian sausage tomato sauce seeps into every bite, adding warmth and depth. The oven does most of the work, bubbling everything together until the cheese is soft and the edges turn golden. It’s a hearty, comforting dish that’s just as good for a cozy weeknight as it is for sharing.
Ingredients
- 12 ounce box jumbo pasta shells
- 1 tablespoon olive oil
- 1 lb. Italian sausage (pork or chicken, casings removed)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- 28 ounces crushed tomatoes
- 15 ounces tomato puree
- 1 teaspoon Italian seasoning
- 1 tablespoon sugar
- 15 ounces ricotta cheese
- 10 ounces frozen spinach (thawed and squeezed dry)
- ¼ cup parmesan cheese (grated)
- 2 eggs (lightly beaten)
- 2 cups mozzarella cheese (grated)
Instructions
- Cook pasta, drain and sprinkle with a little olive oil to keep it from sticking together, let cool.
- Preheat oven to 350º. Spray two 9 x 13 baking dishes with cooking spray.
- Heat a large skillet over medium-high heat. Add the oil and once it's hot, add sausage and cook until browned, stirring and breaking it up with the back of a wooden spoon, for 3-4 minutes. Stir in the onion and cook until softened, about 4 minutes. Season with salt and pepper, then stir in the garlic and red pepper flakes and cook for 1 minute, until fragrant.
- Stir in the crushed tomatoes, tomato puree, Italian seasoning and sugar, simmer on medium-high heat for 15 minutes. Add salt as needed.
- Mix ricotta, spinach, parmesan, eggs, and 1 cup mozzarella in a large bowl, season with salt and pepper, and stir until combined.
- Spread most of the sauce on the bottom of the prepared dishes. Stuff shells with about 1 tablespoon of the cheese mixture and place in the pans. Cover with additional sauce. Sprinkle with remaining mozzarella cheese. Cover with foil and bake for 35 minutes, removing the foil during the last 5 minutes of baking.
Barbara's Notes + Tips
- If you want a thinner sauce, add ½ cup of water with the tomatoes.
- Don't over cook the pasta, it should still be firm, it will continue to cook in the oven.
- To remove the moisture from the spinach, poke holes in the bag and wring it out so the fluid comes out the holes, then just pat with a paper towel.
- You can assemble this in advance and refrigerate for a day before baking.
- If you want to freeze the second dish, let it come to room temperature and then cover with plastic wrap and then foil. Let thaw completely in the refrigerator and bake as above.
Nutrition
Calories: 434kcal | Carbohydrates: 43g | Protein: 26g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 791mg | Potassium: 772mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4200IU | Vitamin C: 28mg | Calcium: 330mg | Iron: 8mg
