Description
Indulge in the warmth of Holiday Sausage & Spinach Stuffed Shells, where large pasta shells cradle a savory blend of Italian sausage, fresh spinach, and creamy ricotta. Baked to golden perfection and topped with gooey mozzarella, this dish transforms simple ingredients into a festive feast that will delight your family and friends. Perfect for holiday gatherings or cozy weeknight dinners, these stuffed shells promise to create lasting memories around your table.
Ingredients
Scale
- 12 large pasta shells
- 1 lb Italian sausage (sweet or spicy)
- 2 cups fresh baby spinach
- 1 cup ricotta cheese (whole milk)
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Boil water in a large pot, add salt, and cook pasta shells until al dente (9-11 minutes). Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add Italian sausage, cooking until browned; stir in minced garlic for the last 30 seconds.
- Mix in spinach and herbs; sauté until spinach wilts (2-3 minutes). Remove from heat.
- In a bowl, combine ricotta cheese, half the mozzarella, Parmesan, salt, and pepper until smooth.
- Fill each shell with the sausage mixture followed by a dollop of the cheese mixture.
- Place stuffed shells in a greased baking dish, top with remaining mozzarella, and bake for 25-30 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg
Keywords: For lighter options, substitute turkey or chicken sausage. Consider adding sun-dried tomatoes or mushrooms for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen before baking.