Stuffed Shells with Spinach and Italian Sausage

🧂 Ingredients

• 12 oz jumbo pasta shells

  (approximately 24 shells, cooked)
• 1 lb Italian sausage
• 24 oz marinara

  (or pasta sauce)
• 16-32 oz ricotta cheese

  (see notes)
• 3-4 cups mozzarella cheese

  (divided - portion into two equal halves)
• ½ cup Parmesan cheese

  (grated)
• 2 cups baby spinach

  (chopped)
• 2 large eggs

  (at room temperature, beaten)
• ¼ cup fresh basil

  (chopped)
• 1 teaspoon salt

  (to taste)

Instructions

• 1 Preheat your oven to 375°F (190°C/Gas Mark 5) and lightly grease a 9x13 baking
  pan or a 3+ quart dish.
• 2 Brown the 1 lb Italian sausage in a large skillet over medium-high heat,
  crumbling while it cooks. Drain off the excess grease if needed when done.
• 3 Pour the 24 oz marinara into your skillet of browned sausage and stir to
  combine.
• 4 Spread a 1-1½ cup portion of the meat sauce over the bottom of your greased
  baking dish.
• 5 Cook the 12 oz jumbo pasta shells 1-2 minutes shy of al dente according to the
  package instructions while browning the Italian sausage. Drain and rinse in cool
  water then set aside.
• 6 In a medium mixing bowl add the 16-32 oz ricotta cheese, the first portion of
  3-4 cups mozzarella cheese, ½ cup Parmesan cheese, 2 cups baby spinach, 2 large
  eggs, ¼ cup fresh basil, and 1 teaspoon salt.
• 7 Mix until well combined and the spinach is evenly distributed in the filling.
• 8 Spoon the cheese mixture into the cooked pasta shells then transfer the stuffed
  shells to your prepared baking dish.
• 9 Pour the remaining meaty pasta sauce over the assembled stuffed shells, then
  sprinkle the second portion (168 grams) of shredded mozzarella cheese over the
  dish.
• 10 Cover with foil or a lid and bake at 375°F (190°C/Gas Mark 5) for 15 minutes.
• 11 Remove the foil or lid and brown the topping for the last 10-15 minutes until
  the cheese is fully melted and golden.

Nutrition Info