Spinach Ricotta Stuffed Shells with Tomato Sauce
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Recipe Intro From anahiiiperez_
Indulge in this comforting Italian-inspired pasta dish, made extra vibrant with Tuttorosso San Marzano Style Hand Crushed Tomatoes. These cheesy, spinach-filled jumbo pasta shells are baked in a savory tomato and Italian sausage sauce, making them ideal for family dinners or special gatherings. Every bite is a delicious blend of creamy ricotta, melted mozzarella, and fresh basil—a true crowd-pleaser!
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Recipe Card
ingredients
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach (or 1 cup frozen, thawed and drained), chopped
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
ingredients
For the Sauce:
- 2 teaspoon olive oil
- 1 shallot, chopped
- 3 garlic cloves, minced
- 1/2 red bell pepper, seeded and chopped
- 1/2 green bell pepper, seeded and chopped
- 1 pound Italian sausage
- 1 (28 ounce) can Tuttorosso San Marzano Style Hand Crushed Tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
Bring a large pot of salted water to a boil.
Step 2
Add jumbo pasta shells and cook until al dente, according to package instructions (8-10 minutes). Drain and let cool slightly.
Step 3
To make the sauce: In a large skillet, heat the olive oil over medium heat. Add the shallot and cook for 2-3 minutes, until softened.
Step 4
Add the garlic, red bell pepper, and green bell pepper, and sauté for 2-3 minutes until tender.
Step 5
Add the Italian sausage, breaking it up as it cooks, until browned (about 5-7 minutes). Drain excess fat if needed.
Step 6
Stir in Tuttorosso San Marzano Style Hand Crushed Tomatoes, oregano, Italian seasoning, salt, and pepper. Simmer for 10 minutes to meld flavors.
Step 7
In a small skillet, heat the olive oil over medium heat. Add 2-3 minced garlic cloves and cook for 1 minute until fragrant.
Step 8
Add the fresh spinach and cook until wilted (2-3 minutes). Set aside.
Step 9
Prepare the Filling: In a mixing bowl, combine the ricotta, cooked spinach, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until well blended.
Step 10
Assemble the Shell: Preheat oven to 375°F.
Step 11
Fill each pasta shell with the ricotta mixture and place in a baking dish, seam side up.
Step 12
Pour the sausage and tomato sauce over the stuffed shells, ensuring they are well covered. Sprinkle extra mozzarella on top.
Step 13
Cover the dish with foil and bake for 25 minutes.
Step 14
Remove foil and broil for 5-10 minutes, until cheese is bubbly and golden.
Step 15
Remove from oven and let cool slightly. Garnish with fresh basil before serving.
Step 16
Serve warm and enjoy!