Sausage and Ricotta Stuffed Shells with Spinach
Jumbo pasta shells filled with a savory mix of Italian sausage, creamy ricotta, spinach, and aromatic herbs, baked in a rich tomato sauce.
Ingredients
- 0.5 kg Breakfast Sausage
- 500g Ricotta Cheese
- 12-15 shells Jumbo Pasta Shells
- 1 cup, thawed and squeezed dry Frozen Spinach
- 1 (24 oz) jar Tomato Sauce
- 1 large Egg
- 1/4 cup, grated Parmesan Cheese
- 3 cloves, minced Garlic
- 1/4 cup, finely chopped Onion
- 1 tsp Italian Seasoning
- 2 tbsp, chopped Fresh Basil
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- While pasta is cooking, remove sausage from casings and cook in a skillet over medium heat, breaking it up with a spoon, until browned. Drain excess fat.
- In a large bowl, combine cooked sausage, ricotta cheese, thawed spinach, egg, minced garlic, finely chopped onion, Italian seasoning, and chopped fresh basil. Season with salt and pepper to taste.
- Stuff each cooked pasta shell generously with the sausage and ricotta mixture.
- Spread a thin layer of tomato sauce in the bottom of a baking dish.
- Arrange stuffed shells in the baking dish and cover with the remaining tomato sauce.
- Sprinkle with grated Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes, or until heated through and cheese is melted and lightly browned.
Cuisine: Italian
Suitability: high protein
Prep Time: 25 mins
Cook Time: 45 mins
Serving Size: 3
Meal Type: dinner