Stuffed Shells with Sausage and Spinach

1. 1
   boil · ~12 min

   Cook the pasta shells.

   1.Bring a large pot of water to a rolling boil.

   2.Add a pinch of salt and cook the jumbo shells 1 minute less than package directions for al dente.

   3.Drain, rinse with cool water to stop cooking, and set aside.

   TIPUndercook the shells slightly — they'll finish cooking in the oven and hold their shape better for stuffing.
2. 2
   saute · ~10 min

   Brown the sausage.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add the Italian sausage and break it up with a wooden spoon.

   3.Cook until browned and cooked through, about 5-6 minutes.

   4.Add the chopped onion and cook until softened, about 3 minutes.

   5.Add the minced garlic and sauté 1 minute until fragrant.
3. 3
   saute · ~3 min

   Wilt the spinach.

   1.Add the chopped spinach to the skillet in batches.

   2.Stir and cook until completely wilted, about 2-3 minutes.

   3.Remove from heat and let cool for 5 minutes.

   TIPSqueeze out any excess liquid from the spinach after cooking so the filling doesn't become watery.
4. 4
   prep · ~2 min

   Preheat the oven and prep the dish.

   1.Preheat oven to 375°F (190°C).

   2.Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 baking dish.
5. 5
   mix · ~4 min

   Make the ricotta filling.

   1.In a large mixing bowl, combine the ricotta, half the shredded mozzarella, the parmesan, beaten egg, dried oregano, dried basil, and a pinch each of salt and black pepper.

   2.Add the cooled sausage-spinach mixture and stir until everything is evenly combined.
6. 6
   assemble · ~8 min

   Stuff the shells.

   1.Spoon the filling generously into each cooked shell, about 2 tablespoons per shell.

   2.Arrange the stuffed shells in the prepared baking dish, filling side up.

   3.Arrange 12 shells in the dish — if you have extra, they'll still fit snugly.
7. 7
   assemble · ~2 min

   Top with remaining sauce and cheese.

   1.Spoon the remaining marinara sauce over and around the shells.

   2.Sprinkle the remaining shredded mozzarella evenly across the top.
8. 8
   bake · ~35 min

   Bake until bubbly and golden.

   1.Cover the dish with foil and bake for 20 minutes.

   2.Remove the foil and bake for another 10-15 minutes, until the cheese is melted and lightly golden on top.

   TIPFor a crispier top, broil for the final 2 minutes — keep a close eye so it doesn't burn.
9. 9
   rest · ~5 min

   Rest before serving.

   Let the dish rest for 5 minutes out of the oven so the filling sets up.

10. 10
    garnish

    Garnish with fresh parsley and serve hot.

Cuisines we love