Sausage Stuffed Shells (Print Version)
# Ingredients:
→ Pasta
01 -
18-20 jumbo pasta shells
→ Sauce
02 -
1 pound Italian sausage
03 -
1/2 cup onion, finely diced
04 -
4 cloves garlic, minced
05 -
14 ounces tomato sauce
06 -
10 ounces petite diced tomatoes
07 -
2 tablespoons olive oil
08 -
1 teaspoon dried basil
09 -
1/2 teaspoon dried oregano
10 -
1 teaspoon black pepper
11 -
1 teaspoon salt
→ Cheese Filling
12 -
1 cup Romano cheese, shredded
13 -
1 cup Parmesan cheese, shredded (1/4 cup reserved)
14 -
2 1/2 cups mozzarella cheese, shredded (1 1/2 cups reserved)
15 -
3/4 cup ricotta cheese
16 -
2 cups fresh spinach
17 -
3 cloves garlic, minced
18 -
2 tablespoons olive oil
19 -
1 pinch red pepper flakes
20 -
2 tablespoons heavy cream or milk
21 -
1/4 teaspoon black pepper
22 -
1 large egg
→ Additional
23 -
2 tablespoons fresh parsley, chopped (plus extra for garnish)
24 -
1 cup reserved pasta water
# Instructions:
01 -
Boil jumbo shells in salted water until al dente. Reserve 1 cup pasta water before draining.
02 -
Sauté spinach with garlic and red pepper flakes. Combine with cheeses, egg, and seasonings in a bowl.
03 -
Brown sausage with onions and garlic. Add tomatoes and seasonings. Simmer 20-30 minutes.
04 -
Spread half sauce in baking dish, stuff shells with cheese filling, arrange in dish. Top with remaining sauce and reserved cheese.
05 -
Bake at 375°F for 45 minutes until bubbly and lightly golden. Garnish with parsley before serving.
# Notes:
01 -
Can adjust sauce thickness with reserved pasta water
02 -
Can brown top by increasing heat briefly at end of baking