Stuffed Shells with Sausage and Spinach

How to make Baked Shells with Sausage and Spinach

Cook some large pasta shells according to the package directions. Then, when they are cooked, drain and add to a large bowl filled with ice water.

Now, on to the filling. Start by removing the casing from sausage links. Just use a sharp knife to pierce the casing and peel it off the meat.

Heat a large skillet over medium heat. Once hot, add the pork sausage to the pan and use a wooden spoon or similar to break the sausage apart. Cook the sausage until browned.

Add a tablespoon of minced garlic and cook for about 30 seconds. Watch the garlic does not burn, here.

Pour in a can of diced tomatoes, juice and all.

Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. We do not want the water, only the spinach.

Add the spinach to the pan and stir.

Now, remove the pan from the heat and add in some ricotta cheese. This will make the filling creamy. Taste for seasoning, then use a spoon to fill each pasta shell.

Sprinkle a little cheese on top then bake in the oven for 25-30 minutes or until the cheese has melted and the tips of the shells begin to crisp up and brown.

Baked Shells with Sausage and Spinach Recipe

The filling for these stuffed shells are not too gooey or soft, so not only do they make for an excellent dinner served with a salad on the side, they double as finger food for your next party. Substitute pork sausage for chicken sausage, just add a tablespoon of olive oil to the pan before adding the chicken sausage so it does not stick to the pan.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: serves 4

Ingredients

• 16-18 jumbo pasta shells
• 1 pound fresh pork sausage links, casing removed
• 1 tablespoon minced garlic
• 1 (14-ounce) can diced tomatoes
• 1 cup frozen spinach, thawed and squeeze dry
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozarella cheese
• salt and freshly ground pepper

Method

1. Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside.
2. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
3. Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
4. Add garlic and cook 30 seconds then add tomatoes and spinach; cook 1 minute.
5. Remove pan from heat and stir in ricotta cheese.
6. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.
   
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