Best 10 Sausage Stuffed Shells With Spinach Recipes

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Sausage stuffed shells with spinach is a classic Italian-American dish that is perfect for a weeknight dinner or a special occasion. This dish is made with large pasta shells that are stuffed with a mixture of sausage, spinach, ricotta cheese, and spices. The shells are then baked in a tomato sauce until they are tender and the cheese is melted and bubbly. This dish is sure to be a hit with your family and friends, and it is also relatively easy to make. So if you are looking for a delicious and satisfying meal, sausage stuffed shells with spinach is the perfect recipe for you.

Here are our top 10 tried and tested recipes!

SAUSAGE, SPINACH AND CHEESE STUFFED SHELLS



Sausage, Spinach and Cheese Stuffed Shells image

With three kinds of cheese and plenty of sweet Italian sausage, this easy stuffed shells recipe is one you'll make again and again.

Provided by TBSP Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

1 package (12 oz.) jumbo pasta shells
2 tablespoons olive oil
1/2 cup finely chopped onion
3/4 lb. bulk sweet Italian sausage
2 cloves garlic, minced
1 large egg
15 oz. whole or part-skim ricotta cheese
1 box (9 oz.) frozen chopped spinach, thawed and squeezed dry
3/4 cup grated Parmesan cheese, divided
4 oz. fresh mozzarella, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 jar (32 oz.) tomato sauce with basil

Steps:

  • Preheat oven to 350°F. Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain shells in a colander and rinse under cold water. Set on paper towels to try.
  • Heat olive oil in a large skillet on medium-high heat. Add onion and cook until softened, about 5 minutes. Add sausage and cook until no longer pink (about 5 minutes more), stirring frequently and breaking it into smaller pieces as you go. Add garlic and cook 1 minute longer. Remove pan from heat and allow sausage to cool.
  • In a small bowl, lightly beat egg. Add ricotta, spinach, 1/2 cup Parmesan cheese, mozzarella, salt, pepper and the cooled sausage mixture, and stir until blended.
  • Spread 1 cup of tomato sauce over the bottom of a 3-quart baking dish. Fill pasta shells with sausage-cheese mixture and arrange in a single layer. Spread remaining tomato sauce over stuffed shells. Cover dish with foil and bake until hot and bubbling, about 30 minutes.
  • Remove foil and sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

Nutrition Facts : Calories 790, Carbohydrate 73 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 6 g, Protein 39 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1880 mg, Sugar 16 g, TransFat 1/2 g

SPINACH & SAUSAGE STUFFED PASTA SHELLS



Spinach & Sausage Stuffed Pasta Shells image

Here is a good way to make a little meat go a long way. These are good enough to serve company! I found this recipe in a great little booklet called, Dinner on the Double, by Better Homes and Gardens.

Provided by Laura Bruce

Categories     Pasta Shells

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8

32 large pasta shells
1 lb bulk pork sausage, cooked and drained
10 ounces chopped frozen spinach, thawed and drained
4 eggs, beaten
2 cups ricotta cheese
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
3 cups spaghetti sauce

Steps:

  • Cook pasta shells according to package directions.
  • Drain and rinse with cold water and drain again.
  • Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well.
  • Fill each pasta shell with 3 tablespoons of filling.
  • Place in a baking dish and top with spaghetti sauce.
  • Bake at 350 degrees until heated through, about 30 minutes.
  • To freeze: Freeze before baking.
  • You may freeze individually wrapped shells without sauce, or freeze sauce-topped shells in baking dish.

Nutrition Facts : Calories 449.6, Fat 31.4, SaturatedFat 16.2, Cholesterol 184.3, Sodium 564.2, Carbohydrate 9, Fiber 1.9, Sugar 4.2, Protein 32.1

SAUSAGE STUFFED SHELLS WITH SPINACH



Sausage Stuffed Shells with Spinach image

The filling for these easy stuffed shells holds up well. These double as dinner or finger food. The sausage you choose is up to you. Chicken or turkey sausage instead of pork sausage would be great. If you do choose a sausage that's lower in fat, add a little oil to the pan before browning. When making stuffed shells, add a few more dried pasta shells to the water than you will need since some will rip. The filling for this recipe should fill about 16 shells.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 50m

Yield Makes approximately 5 servings

Number Of Ingredients 9

20 jumbo dried pasta shells
1 pound fresh pork sausage, casings removed (see note)
3 medium cloves garlic, finely chopped
1 (14-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and squeezed dry (about 1 1/4 cups)
4 ounces ricotta cheese (about 1/2 cup)
2 ounces mozzarella cheese, coarsely grated (about 1/2 cup)
Salt and fresh ground black pepper
Warm marinara sauce, for serving (optional)

Steps:

  • Heat the oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
  • Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and then rinse the shells with cold water.
  • Meanwhile, heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan.
  • Stir in the garlic, tomatoes, as well as the thawed and ringed out spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste.
  • Fill each shell with sausage filling and arrange into the baking dish. Scatter mozzarella cheese on top. Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes. Serve with a warm marinara sauce (optional).

Nutrition Facts : Calories 625, Protein 33 g, Carbohydrate 32 g, Fiber 7 g, Sugar 8 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 86 mg

SAUSAGE AND SPINACH STUFFED SHELLS RECIPE



Sausage And Spinach Stuffed Shells Recipe image

This recipe for sausage and spinach stuffed shells will hit the spot when you're craving a hearty meal of comfort food. Make a batch tonight.

Provided by Hayley MacLean,Tasting Table Staff

Categories     main course, dinner, lunch

Time 1h15m

Number Of Ingredients 18

1 12-ounce box jumbo shell pasta
1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 pound mild or hot Italian sausage, uncased
32 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1 cup grated Parmesan cheese, divided
2 eggs
2 teaspoon Italian seasoning
½ teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
1 10-ounce box frozen, chopped spinach, thawed and squeezed
2 cups heavy cream
4 cloves garlic, smashed
⅛ teaspoon nutmeg
Salt and pepper to taste

Steps:

  • Bring a large pot of water to a boil and add the jumbo shell pasta. Cook until the pasta is just pliable enough for filling, but no more. Rinse under cool water and set aside.
  • Preheat the oven to 350 F. Grease a large baking dish with cooking spray.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and continue cooking for another minute, until fragrant. Add the Italian sausage and cook until browned. Remove any excess fat and set the mixture aside to cool, about 10 minutes.
  • In a large mixing bowl, combine the ricotta, shredded mozzarella, ½ cup Parmesan cheese, eggs, Italian seasoning, basil, and measured salt and pepper. Stir in the spinach. Add the cooled Italian sausage mixture and set aside.
  • Add the cream and smashed garlic to a small saucepan and heat over medium-low until simmering, stirring occasionally. Once simmering, add the nutmeg and a pinch of salt and pepper. Reduce to low heat and simmer for 8-10 minutes, stirring frequently, until the mixture coats the back of a spoon. Whisk in the remaining ½ cup of Parmesan cheese and cook for 2 more minutes. Remove from the heat.
  • Spoon the ricotta mixture into the par-cooked shells, and arrange face-up in the baking dish. If there's any filling leftover, spoon it between the shells.
  • Remove the large garlic pieces from the garlic-cream sauce and pour the sauce over the stuffed shells. Cover with aluminum foil and bake for 30 minutes until the sauce is bubbly.
  • Serve immediately, garnished with fresh parsley, if desired.

Nutrition Facts : Calories 1336 calories, Carbohydrate 71 g carbohydrates, Cholesterol 339 mg cholesterol, Fat 91 g fat, Fiber 4 g fiber, Protein 58 g protein, SaturatedFat 49 g saturated fat, ServingSize 0 g, Sodium 1316 mg, Sugar 6 g, TransFat 0 g

SPINACH-SAUSAGE STUFFING



Spinach-Sausage Stuffing image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Melt 1 stick butter in a large skillet over medium heat. Cook 1 pound crumbled sausage in the butter. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and 4 cups chopped spinach; bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread and 1/3 cup each pine nuts and grated parmesan, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.

SPINACH, CHEESE, AND SAUSAGE STUFFED SHELLS OAMC



Spinach, Cheese, and Sausage Stuffed Shells OAMC image

I found this in a magazine and decided to try it. So glad I did! I made it for the first time last night and it is really great. I used 9 oz. fresh spinach instead of the frozen spinach, and it worked great. My husband even liked it, and he is not normally a spinach person. I used most of a 26 oz jar for 1/2 a recipe, so you may need more sauce than called for. I'm sure you could use homemade, too. Be flexible! Also, this recipe makes quite a bit. I am cooking for two people, and I froze half the stuffed shells for another time, and there were still plenty of leftovers. Freezing them works great! I flash froze the stuffed shells on a cookie sheet, then dumped them in a ziploc and stashed them in the deep freeze. I let them defrost for a day. Then you just have to add sauce, and cook! Perfect weeknight meal, but good enough to serve to company.

Provided by Hwin5168

Categories     Pasta Shells

Time 1h10m

Yield 36 shells, 8 serving(s)

Number Of Ingredients 11

12 ounces jumbo pasta shells
2 tablespoons oil
1 onion, chopped
3/4 lb ground sausage
2 garlic cloves
1 egg
16 ounces part-skim ricotta cheese
4 ounces mozzarella cheese, grated
1/2 cup parmesan cheese
1 (10 ounce) box frozen spinach, chopped, thawed, and drained
26 ounces spaghetti sauce with basil

Steps:

  • Cook pasta shells according to directions. Drain, rinse, and let drain again.
  • Saute onion in oil about 5 minutes. Add ground sausage and garlic. Cook until sausage is done. Cool.
  • Beat egg slightly. Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Mix well.
  • Stuff shells. (This is where I flash-froze half of them).
  • Put 1 c of spagetti sauce in bottom of corningware (or 9x13 pan, or something else). Add shells. Pour the rest of the sauce on top. Sprinkle with more mozzerella or parmesan cheese, if desired.
  • Cook at 350 for 30 minutes, covered. Cook 10 minutes uncovered.

ITALIAN SAUSAGE STUFFED SHELLS



Italian Sausage Stuffed Shells image

Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.

Provided by RainbowJewels

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 6

1 (16 ounce) package jumbo pasta shells
3 teaspoons vegetable oil, divided
1 pound bulk Italian sausage
1 (16 ounce) package finely shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, plus more for garnish if desired
1 (24 ounce) jar prepared marinara sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
  • Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
  • Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
  • Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g

CHEESE & SAUSAGE STUFFED SHELLS



Cheese & Sausage Stuffed Shells image

I like to make this meal for special occasions, and everyone who has tried these stuffed shells has left satisfied. I suggest making a double batch and freezing one for future dinners. -Tiffany Carlson, Colfax, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 22

30 uncooked jumbo pasta shells
1 pound bulk Italian sausage
1 large onion, chopped
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
3 cups shredded part-skim mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup 2% cottage cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
3 cans (15 ounces each) tomato sauce
4 teaspoons dried minced onion
3 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried parsley flakes
1-1/2 teaspoons dried oregano
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook pasta shells according to package directions for al dente; drain and rinse with cold water. Meanwhile, in a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain and return to pan. Add cream cheese; cook and stir until melted., Transfer to a large bowl; cool slightly. Stir in spinach and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt and pepper; mix well. In a small bowl, combine sauce ingredients. Spread 1-1/3 cups sauce onto bottom of a greased 13x9-in. baking dish and 2/3 cup sauce over the bottom of a greased 8-in. square baking dish. Fill pasta shells with sausage mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 45 minutes or until pasta is tender. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Nutrition Facts :

SAUSAGE-STUFFED SHELLS



Sausage-Stuffed Shells image

"I wanted to make manicotti one day but was out of the noodles," says Lori Daniels of Beverly, West Virginia. "So I came up with this recipe, using jumbo shells instead. They were much easier to work with."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 12

1/3 pound bulk Italian sausage
1 can (8 ounces) tomato sauce
1/4 cup tomato paste
2 tablespoons water
1 teaspoon brown sugar
1/2 teaspoon Italian seasoning
1/3 cup 4% cottage cheese
3/4 cup shredded part-skim mozzarella cheese, divided
2 tablespoons beaten egg
1/2 teaspoon minced fresh parsley
6 jumbo pasta shells, cooked and drained
Grated Parmesan cheese, optional

Steps:

  • In a small saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. Add the tomato sauce, tomato paste, water, brown sugar and Italian seasoning to sausage in pan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally., In a small bowl, combine the cottage cheese, 1/2 cup mozzarella cheese, egg, parsley and reserved sausage. Stuff into shells. Spread 1/4 cup meat sauce in an ungreased 1-qt. shallow baking dish. Place stuffed shells in dish; drizzle with remaining meat sauce. , Sprinkle with remaining mozzarella cheese and Parmesan cheese if desired. Bake, uncovered, at 350° for 20-25 minutes or until filling reaches 160°.

Nutrition Facts : Calories 437 calories, Fat 14g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1371mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 4g fiber), Protein 36g protein.

SKINNY SAUSAGE-STUFFED SHELLS



Skinny Sausage-Stuffed Shells image

70% less sat fat • 59% less fat • 30% fewer calories than the original recipe. Shredded carrots are the secret good-for-you boost.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 12

Number Of Ingredients 8

24 jumbo pasta shells (from 12-oz box)
1 lb lean Italian turkey sausage, casings removed
1 container (15 oz) light ricotta cheese
2 cups shredded reduced-fat Italian cheese blend (8 oz)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1/2 teaspoon dried basil leaves
3/4 cup finely shredded carrots (1 medium)
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
  • In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
  • In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
  • Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
  • Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 7 g, TransFat 0 g

Tips:

  • Use fresh ingredients: Fresh spinach, sausage, and ricotta cheese will give your stuffed shells the best flavor.
  • Don't overcook the shells: Cook the shells according to the package directions, but be careful not to overcook them, or they will become too soft and mushy.
  • Stuff the shells carefully: Use a small spoon or your fingers to stuff the shells with the sausage and spinach mixture. Be careful not to overstuff the shells, or they will burst open during baking.
  • Use a flavorful sauce: The sauce is what really brings the stuffed shells together. Use a sauce that you love, such as a marinara sauce, a creamy Alfredo sauce, or a simple tomato sauce.
  • Bake the shells until they are golden brown: Bake the stuffed shells in a preheated oven until they are golden brown and the cheese is melted and bubbly.

Conclusion:

Sausage stuffed shells with spinach is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. With a few simple tips, you can make sure that your stuffed shells turn out perfectly every time. So next time you're looking for a tasty and satisfying meal, give sausage stuffed shells with spinach a try!

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