Italian sausage, spinach, and cheese stuffed shells

There is something so satisfying and filling about Italian sausage, spinach, and cheese stuffed shells. On a cold day it’s such a comfort food and something we crave. Pair it with some homemade sourdough bread and you will be in food heaven. This meal is so easy to make and so good. It can be made ahead of time, or right as you’re ready to make dinner. Its not time-consuming and its great for any size of family.

These shells are stuffed with ricotta, mozzarella, parmesan, spinach, and Italian sausage but can be made with several other variations. Top with marinara and bake until the cheese is gooey and brown and you have a dinner in less than 45 minutes! I really love this meal because I can make it different each time or even vegetarian. They are full of flavor and a great meal to make if you’re having company over.

Ingredients

• Jumbo shells– I cook mine with salt and olive oil to avoid sticking. Make sure not to overcook the pasta or the will be hard to stuff.

• Spinach– I use fresh spinach and it can be chopped or whole. Frozen can be used as well.

• Cheese– I use mozzarella, parmesan, and ricotta. Cream cheese is also great in these. My favorite mozzarella is from Azure and I shred it myself.

• Marinara/Spaghetti sauce– Use whatever your favorite marinara or spaghetti sauce is. I really like Trader Joes.

• Seasonings– salt, pepper, and italian seasoning from Azure makes it extra flavorful!

• Italian Sausage– If you cant find it ground already, cut the casing off and cook it like ground beef. I get the italian chicken sausage links from Trader Joes and do it that way.

How To Make Italian, Spinach, And Cheese Stuffed Shells

• Boil the pasta following the package directions until done. Make sure not to over cook the shells.

• Meanwhile, cook the Italian sausage till done.

• In a large bowl, add spinach, all the cheeses, Italian sausage, 2 large handfuls of spinach (or however much you desire) chopped or whole leaves. Stir to combine.

• Fill the shells. Start by spreading a small amount of sauce to the bottom of a 9 x 13 pan. Stuff each shell with the filling and set in the baking dish. Once the pan is full top with remaining sauce and mozzarella cheese.

• Bake at 375 degrees for 20-30 minutes or until the cheese is melted and golden brown.

• If you have extra shells, grease a little pan, and just put cheese in them! They’re a kid favorite!

• Store leftovers in an airtight container for 3 days.

Different Variations

• Italian sausage, ricotta, parmesan, mozzarella, spinach.
• Ricotta, parmesan, mozzarella, and spinach.
• Ground beef, cream cheese, parmesan, mozzarella, and ricotta.
• Italian sausage, ricotta, parmesan, and mozzarella.
• Zucchini, spinach, ricotta, parmesan, and mozzarella.

Can this be made ahead of time?

Yes! I love these stuffed shells because you can make it ahead and store in the fridge up to 2 days. Sometimes I will make a pan over the weekend when I have time and know I’m going to need a quick meal to throw in the oven. Just cover the pan and bake within 2 days.

Can I freeze the stuffed shells?

Yes! These are a great freezer meal, and so awesome to pull out during a busy week night, or I found them extremely helpful after having a baby. You can make several at one time and freeze up to 3 months. To reheat, pull out of the freezer, and thaw, then bake as normal.

Sides to serve stuffed shells with:

• Sourdough bread– this recipe is so easy and delicious every time!
• Salad- There’s something about Italian food and a side salad.
• Bread sticks