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Large pasta shells, stuffed with ricotta, spinach, sausage and … more cheese, these stuffed shells are a make ahead/freezer cooking DREAM. Packed full of flavor, this is a family friendly, freezer friendly, wallet friendly favorite!
This is a repost, with some slightly better pics than before. When you know better, you do better… and I’m sure I’ll be embarrassed of THESE pics in a year or so. Clearly, we love stuffed shells at my house – since I have posted (plain) Stuffed Shells, Mexican Stuffed Shells, and Chicken/Broccoli Stuffed Shells in the past (do a quick search, or check out the Pasta tag for these if you want more recipes!)
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This is one I make pretty often when doing shells – because: 1) my kids snarf this like it’s their job, 2) it contains spinach, and if the kids are willingly eating it without me renaming it to something fun, I win, and 3) they’re just so darn GOOD I like to make two pans at a time (using just one box of the shells) so that there is a decent amount of leftovers, or one batch for the freezer. A fairly simple process – here’s some pics to show you JUST HOW EASY this is!
Want more Stuffed Shells? Of course you do!
- 12 oz large shells (can sub manicotti tubes if you can't find shells)
- 1 lb mild italian sausage
- 12 oz frozen spinach thawed and squeezed
- 2 lb ricotta cheese
- 2 eggs
- 1/2 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp italian seasoning
- salt and pepper to taste
- 24 oz pasta sauce (homemade or store-bought I'm not judging)
- 1 cup shredded cheese cheddar, mozzarella, parmesan - you choose
- Preheat oven to 350.
- Cook the pasta shells according to package directions, drain and let cool.
- In a large skillet, cook the sausage until done, and in crumbles. Let it cool.
- In a large bowl, combine the spinach, ricotta, eggs, mozzarella, garlic powder and seasonings.
- Add the cooled sausage crumbles.
- Add a cup of the pasta sauce to the bottom of a large baking dish (or two smaller ones if you are freezing one).
- Fill the shells with the mixture, and place (filling side up) in the dish.
- Drizzle remaining marinara sauce over the shells.
- Sprinkle with cheese.
- Bake for 30 minutes, and serve.
- In a foil or other disposable dish, complete to Step 8. Cover with foil, label with "thaw, then bake 30 minutes at 350" or "from frozen cook 1 hr at 350"
- Wrap plastic wrap over the foil, and freeze (I also put this in a ziploc)
- Freeze for up to 6 months.
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