Saucy Spinach Stuffed And Sausage Shells – Say That fast 3 Times!

Jessica Faidley Entree RecipesNo comments

Are you excited about this recipe? You should be! it tastes like it came straight out of an Italian grandmother’s kitchen. The cheeses, the sauce, the spices…oh my! I could eat this stuff for days and never tire of it. And get this, folks, the recipe is super eays to follow and not labor intensive in the least. You’ll have this meal prepped and in the oven in two shakes of a lamb’s tail. Before you know it, you and your family will be gathered around the table enjoying this incredible food.

Check out what my pals over at Homemade Hooplah had to say about this delicious recipe:

Jumbo pasta shells stuffed with a mix of ricotta, mozzarella, and spinach that’s topped with crumbled sausage and cheese and baked on a bed of pasta sauce.

My family absolutely loves this recipe. my husband isn’t a fan of ricotta cheese so I substitute it for cottage cheese. Works like a charm and it’s cheaper, too.

 

Ingredients

18 jumbo shells see recipe notes

1/2 lb ground sausage

2 cup ricotta

2 egg

1 tsp McCormick garlic powder

1 tbsp oregano fresh and chopped

1/2 cup frozen spinach thawed, rinsed, and drained

2 cup Kraft mozzarella cheese shredded and divided

1 cup parmesan cheese shredded and divided

23 oz Ragu Homestyle Thick & Hearty Four Cheese sauce (1 jar)

1 tbsp parsley fresh and chopped (optional)

Instructions

Preheat oven to 360 degrees F. Spray a 9×13 baking dish with baking spray, then set aside.

 

In a large spaghetti pot, cook jumbo pasta shells to just shy of al dente (see recipe notes about shells). Place cooked pasta in a large bowl and add a splash of cool water (to keep pasta moist and stop cooking process). Cover bowl with a towel and set aside.

 

While pasta cooks, add sausage to a large skillet and brown & crumble over medium-high heat. Drain sausage and set aside.

 

In a large bowl, whisk ricotta and eggs together until smooth. Add garlic powder, oregano, spinach, 1 cup mozzarella cheese, and 1/2 cup parmesan cheese to bowl and stir together until thoroughly combined.

 

Pour Ragu Homestyle Thick & Hearty Four Cheese sauce in prepared baking dish, smoothing out to completely cover the bottom of the dish.

 

To fill the shells: Cup a jumbo shell in your weaker hand, facing the shell so that the tighter curl of the shell is close to your thumb and the looser part rests along your fingers (or palm – whichever is most comfortable). Use your thumb to pry open the shell, then scoop in the ricotta cheese mix with a spoon or a spatula. Each shell can hold about 3 tablespoons to 1/4 cup of filling. When shell is full, place it on top of the marinara sauce, seam side up.

 

Sprinkle cooked sausage on top of stuffed shells, then top with remaining 1/2 cup parmesan cheese and 1 cup mozzarella cheese.

 

Cover baking dish with aluminum foil and bake for 30-45 minutes or until cheese is completely melted and sauce is bubbly.

 

Serve immediately with parsley as garnish (optional).

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Quick Tip: Serve this meal with a side salad and breadsticks.

Thank you to Homemade Hooplah for this amazing recipe.

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