Sausage and Spinach Stuffed Shells Bake

• 12 oz jumbo pasta shells, cooked
• 1 lb Italian sausage, cooked and crumbled
• 8 oz ricotta cheese
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix ricotta, egg, Parmesan, garlic powder, oregano, salt, and pepper.
3. 3 Stir in cooked sausage and spinach.
4. 4 Stuff each pasta shell with the mixture.
5. 5 Place stuffed shells in a greased baking dish.
6. 6 Pour marinara sauce over the shells.
7. 7 Top with mozzarella cheese.
8. 8 Bake for 35 minutes, or until bubbly and cheese is golden.
9. 9 Let stand for 5 minutes before serving. Garnish with basil if desired.

Equipment

• Baking dish
• Mixing bowls
• Spoon for stuffing

Variations

• Add sautéed mushrooms for an extra earthy flavor.
• Use whole wheat pasta shells for added fiber.

Substitutions

• Substitute part-skim ricotta for lower fat.
• Use marinara sauce from a jar if short on time.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate overnight before baking.
• Use turkey sausage for a lighter version.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes.

Serving Suggestions

• Serve with a crisp green salad and garlic bread.
• Pair with a light white wine.

FAQ