Sausage, Ricotta, and Spinach Stuffed Pasta Shells
Easy Cheesy Stuffed Pasta Shells are a delicious main deal for the whole family. This recipe combines ricotta, mozzarella, and parmesan cheeses, and spinach stuffed into the shells. A spicy layer of Hot or Mild Italian sausage completes the meal. A family favorite Italian dinner!
Servings Prep Time
8servings 20minutes
Cook Time Passive Time
50minutes 10minutes
Servings Prep Time
8servings 20minutes
Cook Time Passive Time
50minutes 10minutes
  • 1package jumbo pasta shells16oz
  • 4cups ricotta or cottage cheese
  • 12oz shredded mozzarella cheese
  • 2 Eggslightly beaten
  • 4tsp garlic powder *see note
  • 1tsp dried oregano
  • 3/4cup parmesangrated or shredded is fine
  • 1large jar spaghetti sauce
  • 4cups spinachrough chopped and stems removed if you prefer
  • 1lb ground Italian sausage
  • dried parsley for garnish
  1. In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
  2. In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, and garlic powder. Stir in the spinach.
  3. Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5×8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
  4. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
  5. Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.
Recipe Notes

I am not a huge fan of garlic, but I find that this recipe really absorbs the garlic and mellows the flavor while baking. I usually put enough garlic powder until I think “wow, I put too much in”. That is actually the perfect amount.