Sausage,Spinach and Cheese Stuffed Shells

by Kat Emerick
(Glassport, Pa. USA)


  • 12oz box jumbo pasta shells
  • 1 T olive oil
  • 1 C. finely chopped yellow onion
  • 1 # hot or sweet Italian sausage, casing removed
  • 1 T minced garlic
  • 1 large egg
  • 16 oz container part skimmed ricotta cheese
  • 10 oz box chopped frozen spinach, thawed and squeezed.
  • 1 c grated Parmesan cheese
  • 1 tsp. dried basil
  • 1/4 c unseasoned bread crumbs
  • 1/2 tsp salt and 1/2 tsp black pepper
  • 32 oz. jar pasta sauce


  • If serving immediately, heat oven to 375 degrees.
  • Bring a large stockpot of salted water to boil.
  • Cook the pasta shells according to pkg. directions, drain, rinse under cold water. Set aside.
  • In a large skillet over med. heat/high heat, heat the oil. Add the onions and saute' until softened, 5 minutes.
  • Add the sausage and cook, breaking it up with a spoon, until no traces of pink remains.
  • Add the garlic and cook another minute, remove the skillet from the heat and set aside to cool.
  • In a large bowl lightly beat the egg.
  • Add the ricotta, spinach, 1/2 c of Parmesan cheese, dried basil, bread crumbs, salt, pepper and the reserve sausage mixture.
  • Spread 1/2 c of the pasta sauce over the bottom of each two 9x13 baking dish.
  • Fill each of the reserved shells with some of the ricotta sausage mixture.
  • Arrange1/2 of the shells in each baking dish. cover with sauce.Cover with foil, bake 30 or until bubbly .Uncover, sprinkle wit 1/4 c Parmesan cheese, bake another 10min. serves 8

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