Name: Creamy Sausage and Spinach Stuffed Pasta Shells Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 6 ounces dried jumbo pasta shells (about 1/2 box); 1 1/2 cups marinara sauce; 1/2 cup shredded mozzarella cheese; 1.5 pounds Italian sausage (mild or hot); 1 onion, diced; 8 ounces cream cheese; 1/4 cup grated Parmesan cheese; 4 garlic cloves, pressed; 8 ounces fresh spinach, chopped; 3 tablespoons fresh parsley

Introduction

Creamy Sausage and Spinach Stuffed Shells are a comforting and flavorful Italian-American dish perfect for family dinners. Jumbo pasta shells are filled with a rich mixture of Italian sausage, spinach, and creamy cheeses, then baked in marinara sauce until bubbly and golden. This recipe is sure to become a weeknight favorite!

Three large pasta shells filled with a creamy mixture of light beige and green herbs, topped with bright red tomato sauce and white shredded cheese, sit on a white plate. The shells rest on a pool of red tomato sauce that spreads across the plate. Small green basil leaves are scattered on the shells and sauce, adding fresh color. A silver fork rests on the edge of the plate, against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces dried jumbo pasta shells (about 1/2 box)

1 1/2 cups marinara sauce

1/2 cup shredded mozzarella cheese

1.5 pounds Italian sausage (mild or hot)

1 onion, diced

8 ounces cream cheese

1/4 cup grated parmesan cheese

4 garlic cloves, pressed

8 ounces fresh spinach, chopped

3 tablespoons fresh parsley

Instructions

Step 1: Preheat the oven to 350˚F (175˚C).

Step 2: Cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside.

Step 3: In a large skillet over medium heat, brown the Italian sausage along with the diced onion until the meat is cooked through and no longer pink.

Step 4: Stir in the cream cheese, grated parmesan, and pressed garlic. Cook until the cheeses have melted and the mixture is creamy.

Step 5: Add the chopped spinach and fresh parsley to the skillet, stirring until the spinach has wilted and everything is well combined.

Step 6: Spread half of the marinara sauce evenly on the bottom of a 9×13-inch casserole dish.

Step 7: Stuff each cooked pasta shell with a spoonful of the sausage and spinach mixture, and arrange them filling-side up in the casserole dish.

Step 8: Pour the remaining marinara sauce over the stuffed shells and sprinkle the shredded mozzarella cheese evenly on top.

Step 9: Bake in the preheated oven for 15-20 minutes, until the cheese is melted, bubbly, and the shells are heated through.

Tips & Variations

For a vegetarian version, substitute the Italian sausage with sautéed mushrooms or a plant-based sausage alternative.

Use fresh mozzarella for a creamier texture and a more pronounced cheese flavor.

Adding a pinch of crushed red pepper flakes to the filling can give the dish an extra kick.

Make the filling ahead of time and assemble just before baking for easy meal prep.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess water before adding it to the filling to avoid a watery mixture.

Can I prepare this recipe in advance?

Absolutely. You can prepare and stuff the shells, cover, and refrigerate for up to 24 hours before baking. Just add an extra few minutes to the baking time if baking chilled.