Ricotta Stuffed Pasta Shells with Sausage and Spinach – Looking for a delicious and hearty dinner that’s sure to impress? Look no further than these irresistible ricotta stuffed pasta shells with sausage and spinach! Perfect for a cozy family meal or a dinner party with friends, this dish is packed with savory flavors and satisfying textures that are sure to please. Each jumbo shell is filled with a delicious mixture of browned pork sausage, garlic, diced tomatoes, spinach, and creamy ricotta cheese, and then topped with a generous sprinkle of Parmesan cheese for added flavor.
My husband and I love this recipe because it combines some of our favorite ingredients in one delicious dish. We first discovered it when we were hosting a dinner party for some friends, and we wanted to make something that was both elegant and hearty. We were blown away by how easy it was to make and how delicious it tasted. Since then, it’s become a staple in our household, and we love making it for cozy dinners at home or for special occasions. One of our favorite things about this recipe is how versatile it is – you can swap out the sausage for ground beef or turkey, or add in other veggies like mushrooms or bell peppers for extra flavor. No matter how you make it, this dish is always a crowd-pleaser!
Why This Dish is a Must-Try?
- Savory and satisfying flavors that will have you coming back for more.
- Perfect for cozy dinners at home or special occasions with friends.
- Versatile recipe that can be customized with your favorite ingredients.
- Simple and easy to make – no fancy cooking skills required!
Ingredients:
- 20 jumbo pasta shells (400g)
- 1 pound pork sausage (450g), casings removed
- 3 cloves garlic, finely chopped
- 1 14-ounce can diced tomatoes (400g)
- 2 cups spinach (60g)
- 4 ounces ricotta cheese (113g), about ½ cup
- Salt and fresh ground black pepper, to taste
- ⅓ cup Parmesan cheese, shredded (more, if desired)
- Parsley, optional for decoration
Directions:
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Drain and rinse the shells with cold water. Set aside on a baking sheet.
Heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. Use a wooden spoon to break the sausage up into small pieces in the pan.
Stir in the garlic, canned tomatoes, and spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat, then stir in the ricotta cheese. Taste for seasoning, then adjust with salt and pepper to taste.
Spoon a heaping tablespoon of the filling into each pasta shell. Arrange the shells in a baking dish, then spoon the remaining sauce over the shells. Sprinkle generously with Parmesan cheese.
Preheat the oven to 375F (190C). Bake the shells for 25 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with parsley if desired.
Notes:
- If you want to make this recipe vegetarian, you can use plant-based sausage or omit the sausage altogether.
- If you don’t like spinach, you can substitute it with another leafy green vegetable, such as kale or Swiss chard.
- You can make this recipe ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to sprinkle with plenty of Parmesan cheese before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
In conclusion, this recipe for Ricotta Stuffed Pasta Shells with Sausage and Spinach is a delicious and satisfying dish that is perfect for any occasion. The jumbo pasta shells are filled with a flavorful mixture of pork sausage, garlic, canned tomatoes, spinach, and ricotta cheese, then baked to perfection with lots of Parmesan cheese. The recipe is easy to make and can be customized to suit your taste preferences by using different types of sausage or vegetables. Whether you’re looking for a comforting weeknight dinner or an impressive dish to serve at a dinner party, this recipe is sure to impress. So why not give it a try and see for yourself how delicious it can be?
FAQs
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to sprinkle with plenty of Parmesan cheese before baking.
What can I use instead of sausage?
If you want to make this recipe vegetarian, you can use plant-based sausage or omit the sausage altogether.
Can I substitute spinach with another vegetable?
Yes, if you don’t like spinach, you can substitute it with another leafy green vegetable, such as kale or Swiss chard.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Ricotta Stuffed Pasta Shells with Sausage and Spinach
Ingredients
- 20 jumbo pasta shells 400g
- 1 pound pork sausage 450g, casings removed
- 3 cloves garlic finely chopped
- 1 14- ounce can diced tomatoes 400g
- 2 cups spinach 60g
- 4 ounces ricotta cheese 113g, about ½ cup
- Salt and fresh ground black pepper to taste
- ⅓ cup Parmesan cheese shredded (more, if desired)
- Parsley optional for decoration
Instructions
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Drain and rinse the shells with cold water. Set aside on a baking sheet.
- Heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. Use a wooden spoon to break the sausage up into small pieces in the pan.
- Stir in the garlic, canned tomatoes, and spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat, then stir in the ricotta cheese. Taste for seasoning, then adjust with salt and pepper to taste.
- Spoon a heaping tablespoon of the filling into each pasta shell. Arrange the shells in a baking dish, then spoon the remaining sauce over the shells. Sprinkle generously with Parmesan cheese.
- Preheat the oven to 375F (190C). Bake the shells for 25 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with parsley if desired.
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