Ricotta & Spinach Stuffed Shells in Italian Sausage Marinara

Ricotta & Spinach Stuffed Shells in Italian Sausage Marinara

Serves: 4–6
Prep Time: 30 mins | Cook Time: 40 mins

Ingredients

For the Stuffed Shells:

• 20–24 jumbo pasta shells

• 15 oz ricotta cheese (whole milk for creaminess)

• 10 oz frozen spinach (thawed, drained, squeezed dry)

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• 1 egg (binding agent)

• 1 tsp garlic powder

• ½ tsp salt, ¼ tsp black pepper

• ½ tsp dried basil or 1 tbsp fresh

For the Italian Sausage Marinara:

• 1 lb Italian sausage (casings removed)

• 1 (24 oz) jar marinara sauce (or homemade)

• ½ cup diced onions

• 3 garlic cloves, minced

• 1 tsp Italian seasoning

• ¼ tsp red pepper flakes (optional)

For Serving:

• Garlic bread (toasted with butter, garlic, parsley)

• Side salad (mixed greens, cherry tomatoes, red onion, balsamic vinaigrette)

Instructions

1. Prep the Shells:

   • Boil shells in salted water until al dente (~10 mins). Drain, rinse with cold water, and set aside.

2. Make the Filling:

   • Mix ricotta, spinach, mozzarella, Parmesan, egg, and seasonings in a bowl.

3. Cook the Sausage Marinara:

   • Brown sausage in a skillet, breaking it into crumbles. Add onions, garlic, and spices; cook until soft. Stir in marinara and simmer 5 mins.

4. Assemble & Bake:

   • Spread ½ the marinara in a 9×13″ baking dish. Fill shells with ricotta mixture and arrange seam-side up. Top with remaining sauce and extra cheese.

   • Bake at 375°F (190°C) for 25–30 mins until bubbly.

5. Serve:

   • Garnish with fresh basil. Pair with garlic bread and salad.

Optional Twist: Stuffed Shells with Chorizo Pumpkin

Variation Ingredients:

• Replace Italian sausage with ½ lb Spanish chorizo (spicy or sweet).

• Add ½ cup pumpkin purée to the ricotta filling + ¼ tsp smoked paprika.

• Top marinara with crumbled chorizo and pumpkin seeds for crunch.

Why It Works: The smoky chorizo and earthy pumpkin add a cozy fall flair while keeping the dish creamy and balanced.