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Jumbo pasta shells filled with a savory mix of Italian sausage, creamy ricotta, and tender spinach, all baked in a rich marinara sauce and topped with melted mozzarella. It's the ultimate comfort food casserole, perfect for a family dinner or feeding a crowd.
Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the jumbo shells and cook for 1-2 minutes less than the package directions for al dente. This prevents them from tearing during stuffing. Carefully drain the shells and rinse with cold water to stop the cooking process. Set them aside in a single layer on a baking sheet to prevent sticking.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and chopped onion. Cook for 7-8 minutes, breaking the sausage apart with a wooden spoon, until it is browned and no longer pink. Add the minced garlic and cook for another minute until fragrant. Drain off any excess grease from the skillet.
In a large bowl, prepare the filling. Combine the ricotta cheese, 1 cup of mozzarella, 1/2 cup of Parmesan, the beaten egg, Italian seasoning, salt, pepper, and optional red pepper flakes. Add the cooked sausage mixture. Squeeze the thawed spinach thoroughly to remove all excess water—this is crucial for a non-watery filling. Add the dry spinach to the bowl and mix everything until well combined.
Assemble the casserole. Spread 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish. Using a small spoon, carefully stuff each cooked pasta shell with a generous amount of the sausage and cheese filling. Arrange the stuffed shells snugly in a single layer in the baking dish.
Pour the remaining marinara sauce over the shells, ensuring they are well-coated. Sprinkle the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese evenly over the top. Cover the dish with foil.
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Jumbo pasta shells filled with a savory mix of Italian sausage, creamy ricotta, and tender spinach, all baked in a rich marinara sauce and topped with melted mozzarella. It's the ultimate comfort food casserole, perfect for a family dinner or feeding a crowd.
This italian_american recipe takes 75 minutes to prepare and yields 6 servings. At 872.36 calories per serving with 45.49g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Bake covered for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley.
Omit the sausage and substitute with 8 oz of finely chopped mushrooms and 1 cup of finely chopped zucchini, sautéed with the onion and garlic.
Use part-skim ricotta and mozzarella cheese, and substitute the Italian sausage with ground turkey or chicken sausage.
Use hot Italian sausage, increase the red pepper flakes to 1/2 teaspoon, and add a pinch of cayenne pepper to the filling.
Stir 1/4 cup of heavy cream or mascarpone cheese into the marinara sauce before pouring it over the shells for a richer, creamier texture.
The combination of Italian sausage, ricotta, mozzarella, and parmesan cheese provides a high amount of protein, which is essential for muscle repair, growth, and overall body function.
With three types of cheese, this dish is a great source of calcium, a mineral vital for maintaining strong bones and teeth, as well as proper nerve and muscle function.
Spinach is packed with nutrients, including Vitamin K for bone health, Vitamin A for vision, and iron, which is crucial for transporting oxygen in the blood.
A typical serving of about 5 stuffed shells contains approximately 600-750 calories, depending on the specific types of sausage and cheese used. This is a hearty, calorie-dense comfort food.
While delicious, this dish is a rich comfort food high in calories, sodium, and saturated fat. However, it also provides significant protein from the sausage and cheese, and vitamins and minerals like iron and calcium from the spinach and dairy. It's best enjoyed in moderation as part of a balanced diet.
Yes, this is an excellent make-ahead meal. You can assemble the entire casserole, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time if baking straight from the fridge.
Absolutely. Assemble the dish but do not bake it. Cover tightly with a layer of plastic wrap and then a layer of foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator, then bake as directed, adding 15-20 minutes to the total bake time.
Yes, you can. You will need about 1 pound of fresh spinach. Sauté it in a pan until it's completely wilted, then let it cool and squeeze out all the excess moisture before chopping and adding it to the filling.