This recipe for Spicy Sausage-Spinach Stuffed Shells is perfect  for a quick dinner.  It can also be made a day ahead of time, adding to the convenience.

This past week I have been starting some cleaning projects. One of my favorite projects is to go through the pantry and try to use a lot of the foods I have on hand that I may not have fixed during the summer months. There was a half package of lasagna noodles as well as about 9 large pasta shells.  I made a small pan of lasagna and then made Spicy Sausage-Spinach Stuffed Shells.  We gave the lasagna to my son, and we enjoyed the shells.

HOW TO MAKE 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.

These stuffed shells can be prepared a day ahead of time and then baked the next day.  So convenient!

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.

**This recipe was shared on Weekend Potluck @ SweetLittleBluebird.

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.

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SPICY SAUSAGE-SPINACH STUFFED SHELLS

Cooked pasta shells, stuffed with a filling of ricotta cheese, sausage, spinach, and cheeses. Covered with a pasta sauce, more cheese, then baked.

Course Main Course, Pasta/Pizza

Cuisine Italian

Keyword Stuffed Pasta Shells, Sausage and Spinach Stuffed Shells

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 9 shells

Calories 350kcal

Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Helpful Tips

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.

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.