Stuffed Shells with Italian Sausage

Ricotta Stuffed Shells with Sausage makes an easy italian meal for the whole family!

4.98 from 167 votes

This easy Italian Sausage Stuffed Shells recipe is down home Italian comfort food. Hearty and thick, this recipe combines creamy ricotta, melty cheeses, Spinach and Italian sausage for a family favorite Italian dinner!

Prep Time15

Cook Time45

Total Time1

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 410kcal

Author: Rachel

Ingredients

1 package Jumbo Pasta Shells 16oz
32 oz Ricotta about 4 cups
12 oz Shredded Mozzarella Cheese
2 Eggs
4 teaspoon Garlic Powder *see note
1 teaspoon Dried Oregano
¾ cup Shredded Parmesan
45 oz Spaghetti sauce large jar
4 cups Fresh Spinach rough chopped and stems removed if you prefer
1 lb Italian sausage ground or casings removed
parsley for garnish dried or fresh
½ teaspoon pepper

Instructions

Preheat oven to 350 degrees F. In a skillet over medium heat, brown and crumble 1 lb Italian sausage. Drain any excess fat and remove from heat.
Bring water to boil and add 1 package Jumbo Pasta Shells. Cook the shells until they are pliable for filling and no more. This means the shells should still feel hard, but they are bendable for stuffing.
In a mixing bowl, combine 32 oz Ricotta, 8oz of mozzarella, ½ cup of parmesan, 2 Eggs, 1 teaspoon Dried Oregano, 4 teaspoon Garlic Powder *see note, and ½ teaspoon pepper. Stir in the 4 cups Fresh Spinach.
Coat the bottom of a 9x13in pan with the ½ jar of 45 oz Spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5x8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
Add the rest of the spaghetti sauce. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and ¼ cup of Parmesan cheese.
Cover with aluminum foil, preferably tented so it doesn't stick to the cheese. Bake for 25-40 minutes or until the cheese is bubbly. The more packed/full the casserole dish, the longer it will take to bake. You know it's ready when the cheesy is melted and bubbly. Look for bubbles along the sides of the dish.
If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.

Video

Notes

Garlic Note

I am not a huge fan of garlic, but I find that this recipe really absorbs the garlic and mellows the flavor while baking. I usually put enough garlic powder until I think "wow, I put too much in". That is actually the perfect amount.

Serve: After these come out of the oven, I usually give them about 10 minutes so they aren’t burning hot and to thicken up.

Store: Leftovers are amazing! This recipe is one of hubby’s favorites to pack for work. Single servings keep them fresher and easier to reheat in the microwave. This recipe is good for 4-5 days.

Reheat: This recipe keeps and reheats well both in the oven and in the microwave.

OVEN: Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
MICROWAVE: You can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for up to 90 seconds. I usually cut it up with a fork to evenly heat in the microwave without cold spots.

Freeze: I generally recommend freezing the extra sausage stuffed shells, just before baking. That way you can just pop it into the oven, although you will have to bake it for longer. I usually bake it covered for about 50-60 minutes or until the cheese is melted and everything is cooked through. In an airtight container, this recipe should last 3-4 months.

Nutrition