Spicy Sausage-Spinach Stuffed Shells are the kind of hearty, comforting dinner that always feels special—but is simple enough for any weeknight. Filled with a rich sausage and cheese mixture, tucked into tender pasta shells, and baked in a savory sauce, this dish is both satisfying and easy to prepare.
It’s also a wonderful make-ahead meal, perfect for busy days when you want dinner ready with very little effort.
I recently started one of my favorite projects—cleaning out the pantry and using ingredients I already have on hand. I found a half package of lasagna noodles and about nine large pasta shells. That inspired me to make a small pan of lasagna and these stuffed shells.
We shared the lasagna with my son, and my husband and I enjoyed the shells for dinner. It turned into one of those simple, cozy meals that reminds me why I love cooking at home.
HOW TO MAKE SPICY SAUSAGE-SPINACH STUFFED SHELLS:
Ingredients
You can easily adjust amounts depending on how many shells you are making.
- Jumbo pasta shells
- Ground sausage (mild or spicy)
- Egg
- Fresh baby spinach
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Pasta sauce (jarred or homemade)
Instructions
- Cook the pasta shells
Boil shells according to package directions, but undercook by 1–2 minutes. Drain and place on parchment paper to cool. - Prepare the filling
In a large bowl, combine cooked sausage, egg, chopped spinach, ricotta, mozzarella, and Parmesan cheese. - Stuff the shells
Divide the filling evenly among the cooked shells. - Assemble the dish
Place the stuffed shells in a baking dish. Pour pasta sauce over the top and sprinkle with additional cheese. - Bake
Cover with foil sprayed with nonstick cooking spray. Bake at 350°F for 20 minutes.
Remove foil and bake another 15 minutes, until hot and bubbly.
Step-By-Step Photos for Spicy Sausage-Spinach Stuffed Shells
Boil the pasta shells and place on parchment paper to drain.
Combine the sausage, egg, baby spinach, and cheeses.
Divide the filling evenly between the shells.
Place stuffed shells in a baking dish.
Top with a jar of pasta sauce and a little more cheese. Bake until cheese is melted and sauce is bubbly.
Serve with garlic bread and a salad for the perfect meal.
Make Ahead Instructions
These stuffed shells can be prepared a day ahead of time and then baked the next day. So convenient!
- Assemble the dish up to 24 hours in advance
- Cover tightly and refrigerate
- Bake when ready to serve
This recipe made 9 shells as that was how many I had on hand. You can change the amounts for the filling and sauce, depending on how many you are making.
If you love pasta, check out my
CHEESY SPAGHETTI PIE
CREAMY CHICKEN SPAGHETTI
Why You Will Love These Stuffed Shells
- This is a delicious comfort food dish that will impress anyone you serve them too. Saucy, cheesy and stuffed with a hearty filling.
- They are easy to make, serve a crowd, and can be assembled a day ahead of time. This makes them so convenient to bake and serve the next day.
- The leftovers are delicious. Place them in a airtight container and refrigerate up to 3 days.
Helpful Tips and Frequently Asked Questions
Use whole milk ricotta cheese and fresh mozzarella for the best flavor.
It is best to undercook the shells by 1 or 2 minutes since they will be baked in the oven.
Make sure to drain the pasta shells after boiling them and before filling them. They could make your dish watery if not drained.
Can I use a homemade pasta sauce instead of a purchased one?
YES. Use the pasta sauce that your family prefers.
Should I cover the shells while they are baking?
Spray a piece of aluminum foil with no stick cooking spray. Cover and bake for about 20 minutes. Remove the foil and continue to bake another 15 minutes, until cheese is melted and sauce is bubbly.
This recipe was shared Sweet Little Bluebird Weekend Potluck.
SPICY SAUSAGE-SPINACH STUFFED SHELLS
Ingredients
- 9 large pasta shells
- 1/2 lb Hot & Spicy ground sausage browned & grease drained
- 1 cup ricotta cheese
- 1 large egg
- 1/3 cup fresh baby spinach chopped
- 1/4 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 1 24oz jar pasta sauce
Instructions
- Boil pasta shells in salted water as directed on the box (about 10-12 min). Drain and place on a parchment lined baking sheet.
- In a medium size mixing bowl, stir together the sausage, ricotta cheese, egg, spinach, parmesan, and half of the mozzarella cheese. Combine well.
- Preheat oven to 350 degrees F. Spray a baking dish with no stick cooking spray.
- Divide the filling evenly between the shells. Arrange the shells in the baking dish. Spoon the pasta sauce over the shells. Top with remaining mozzarella cheese.
- Cover with foil and bake about 20 minutes, then remove foil and bake about 15 more minutes, or until sauce is bubbly and cheese is melted.
- Serve warm with garlic bread and a salad.
- **Recipe may be prepared a day ahead of time and refrigerated. Bake as directed.
Notes
It is best to undercook the shells by 1 or 2 minutes since they will be baked in the oven.
Make sure to drain the pasta shells after boiling them and before filling them. They could make your dish watery if not drained. Spray a piece of aluminum foil with no stick cooking spray. This will keep the foil from sticking to the cheese. Cover and bake for about 20 minutes. Remove the foil and continue to bake another 15 minutes, until cheese is melted and sauce is bubbly.
Oh my goodness, this looks so good! Pinned!
Thank you Amy.