Italian Sausage, Spinach and Ricotta Cheese Stuffed Shells
The recipe Italian Sausage, Spinach and Ricotta Cheese Stuffed Shells could satisfy your Mediterranean craving in about 45 minutes. For $1.79 per serving, you get a main course that serves 8. One serving contains 587 calories, 26g of protein, and 28g of fat. 10 people were impressed by this recipe. A mixture of jumbo pasta shells, bread crumbs, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Simply Being Mommy. With a spoonacular score of 78%, this dish is solid. Similar recipes are Lightened Ricotta Stuffed Shells With Italian Sausage Ragu, Sausage, Spinach, Ricotta Stuffed Pasta Shells, and Shells with Italian Sausage and Ricotta Stuffing.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 4.25-ounce can chopped black olives
¼ cup unseasoned bread crumbs
1 28-ounce can crushed tomatoes
1 large egg
1 tbsp extra virgin olive oil
1 tsp minced garlic
½ tsp ground black pepper
1 lb Johnsonville All Natural Fresh Italian Mild Ground Sausage
1 16-ounce package jumbo pasta shells
½ cup mushrooms, finely chopped
1 cup onion, chopped
1 16-ounce container of ricotta cheese
6 ounces fresh spinach, chopped
Equipment:
pot
frying pan
bowl
oven
aluminum foil
Cooking instruction summary:
In a large pot, bring generously salted water to a boil. Cook jumbo pasta shells according to the package instructions. Drain, rinse in cold water and set aside.In a large skillet, heat olive oil over medium-high heat. Add onions and cook about 5 minutes, or until softened. Add sausage and mushrooms and cook through, until no pink remains, about 5 minutes. Break sausage into smaller pieces while cooking. Add garlic and cook about 1 minute. Remove pan from heat. Preheat oven to 375 degrees.In a large bowl, lightly beat egg. Add ricotta, spinach, ½ cup parmesan cheese, bread crumbs, black olives, pepper and sausage/mushroom mixture and mix all ingredients together.Fill each cooked jumbo pasta shell with a tablespoon or more of the mixture. Spread ½ cup crushed tomatoes in the bottoms of two 9x13 baking dishes. Place stuffed pasta shells in the dishes and spread remaining crushed tomatoes over the top of the pasta shells. Cover baking dishes with foil and place in preheated oven. Bake for 30 minutes. Remove foil and sprinkle remaining parmesan cheese over the top and bake for another 5 minutes uncovered.
Step by step:
1. In a large pot, bring generously salted water to a boil. Cook jumbo pasta shells according to the package instructions.
2. Drain, rinse in cold water and set aside.In a large skillet, heat olive oil over medium-high heat.
3. Add onions and cook about 5 minutes, or until softened.
4. Add sausage and mushrooms and cook through, until no pink remains, about 5 minutes. Break sausage into smaller pieces while cooking.
5. Add garlic and cook about 1 minute.
6. Remove pan from heat. Preheat oven to 375 degrees.In a large bowl, lightly beat egg.
7. Add ricotta, spinach, ½ cup parmesan cheese, bread crumbs, black olives, pepper and sausage/mushroom mixture and mix all ingredients together.Fill each cooked jumbo pasta shell with a tablespoon or more of the mixture.
8. Spread ½ cup crushed tomatoes in the bottoms of two 9x13 baking dishes.
9. Place stuffed pasta shells in the dishes and spread remaining crushed tomatoes over the top of the pasta shells. Cover baking dishes with foil and place in preheated oven.
10. Bake for 30 minutes.
11. Remove foil and sprinkle remaining parmesan cheese over the top and bake for another 5 minutes uncovered.
Nutrition Information:
covered percent of daily need
