Sausage & Spinach Stuffed Shells
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Large pasta shells, stuffed with ricotta, spinach, sausage, and more cheese, these spinach stuffed shells are a make-ahead/freezer cooking DREAM.
Packed full of flavor, this is a family-friendly, freezer-friendly, budget-friendly favorite!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
We LOVE sausage stuffed shells in our house, oftentimes we’ll just make this 3 Cheese Stuffed Shells recipe, but lately, we’ve been loving the extra “stuff” that goes into these. Sausage and spinach pack both a flavor AND nutrition punch. I particularly like them because I can make them ahead and keep in the refrigerator until I need dinner.
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.
Want some freezer-friendly recipes? Try this Easy Shepherd’s Pie, or my Chicken Taquitos!
Why you’ll love this
- Easy. Stuff, bake, done. No complicated steps.
- Make ahead. Assemble it earlier in the day (or the night before) and just bake when you’re ready.
- Freezer friendly. Make two pans and stash one for later. Future you will be thrilled.
- Family approved. Sausage, cheese, pasta… this one disappears fast.
- Sneaky greens. There’s spinach in there, and nobody’s complaining. That’s a win.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Pasta shells. Use large shells so you can actually stuff them. Cook just to al dente since they’ll finish in the oven.
- Italian sausage. Adds tons of flavor. I use mild, but you can go spicy if you want a little kick. You can also swap with ground beef if needed.
- Spinach. Frozen works great here. Just make sure it’s fully thawed and squeezed really well so you don’t end up with watery filling.
- Ricotta cheese. This is the creamy base of the filling. Whole milk ricotta will give you the best flavor and texture.
- Eggs. Help bind the filling together so it holds its shape inside the shells. Use large eggs.
- Mozzarella cheese. Mixed into the filling for that melty, cheesy situation.
- Garlic powder. Adds flavor without extra prep. You can use fresh garlic if you want, just go easy.
- Italian seasoning. Gives that classic herby flavor. Use store-bought or your own mix.
- Salt and pepper. Brings everything together. Don’t skip it.
- Marinara sauce. Use your favorite jar or homemade. This is where a lot of the overall flavor comes from.
- Shredded cheese. For the top. Use whatever you like – mozzarella for melt, parmesan for flavor, or a mix.
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How to make Spinach Stuffed Shells:
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Preheat your oven to 350°F. Cook the pasta shells to al dente according to package directions, drain and let cool. We want them to cool enough to handle when filling – so use a little cold water to speed up the process. Thaw the spinach and squeeze as much water as you can out of it.
Make the filling. Cook the sausage over medium high heat in a large skillet until done, and in crumbles. Let it cool. In a large bowl, combine the frozen spinach, ricotta cheese, eggs, mozzarella cheese, garlic powder, and seasonings. Add the cooled sausage crumbles and mix well.
Assembly and Baking. 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 parmesan cheese. Bake for 30 minutes, and serve. Devour.
Kylee’s Notes
- Don’t overcook the shells. Keep them al dente so they don’t fall apart when stuffing.
- Drain the spinach WELL. Like… really well. This is the difference between perfect and watery.
- Let the sausage cool slightly. So it doesn’t cook the eggs when you mix everything together.
- Use a piping bag (or zip bag). Makes filling the shells way easier and less messy.
- Cover, then uncover. Bake covered first, then uncover at the end for that bubbly, golden cheese top.
- Don’t overcook the shells. Keep them al dente so they don’t fall apart when stuffing.
- Drain the spinach WELL. Like… really well. This is the difference between perfect and watery.
- Let the sausage cool slightly. So it doesn’t cook the eggs when you mix everything together.
- Use a piping bag (or zip bag). Makes filling the shells way easier and less messy.
- Cover, then uncover. Bake covered first, then uncover at the end for that bubbly, golden cheese top.
What to do with leftovers
Store, covered in the refrigerator and reheat til piping hot in microwave or oven.
Substitutions/Additions
- You could use ground beef instead of sausage in the mixture.
- Use your favorite brand of pasta sauce. Or make your own!
Freezing instructions
- In a foil or other disposable dish, follow the directions, but do n to bake.
- Cover with foil, label with “thaw, then bake 30 minutes at 350” or “from frozen cook 1 hour at 350 degrees F”
- Wrap plastic wrap over the foil, and freeze (I also put this in a ziploc)
- Freeze for up to 6 months.
- Thaw, then bake per the directions.
- If cooking from frozen, cook for 1 hour.
Troubleshooting
- Shells are tearing. They were overcooked. Next time pull them earlier and handle gently.
- Filling is watery. Spinach wasn’t drained enough. Squeeze it like you mean it.
- Too dry. Add a little extra marinara before baking or serve with extra on the side.
- Too browned on top. Cover loosely with foil while baking.
More recipes to love
Want more Easy Pasta Recipes?
- Chili Mac with Turkey. We’re bringing childhood back! Lightened-up with turkey vs beef, and made in one pan – this one is a family favorite!
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
- Florentine Chicken Lasagna Rolls Spinach, garlic, and cheese are all winners for this weeknight dinner! Delicious homemade Alfredo sauce is the key to these!
- Ham Tetrazzini. A super-fast weeknight dinner, this Ham Tetrazzini is a spin on the traditional version and is sure to please the whole family.
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Sausage Spinach Stuffed Shells
Ingredients
- 12 ounces large shells (can sub manicotti tubes if you can’t find shells)
- 1 pound mild italian sausage
- 12 ounces frozen spinach thawed and squeezed
- 2 pound ricotta cheese
- 2 large eggs
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper
- 24 ounces marinara sauce (homemade or store-bought I’m not judging)
- 1 cup shredded cheese cheddar, mozzarella, parmesan – you choose
Instructions
- Preheat oven to 350℉.
- Cook 12 ounces large shells according to package directions, drain and let cool.
- In a large skillet, cook 1 pound mild italian sausage until done, and in crumbles. Let it cool.
- In a large bowl, combine the 12 ounces frozen spinach, 2 pound ricotta cheese, 2 large eggs, 1/2 cup shredded mozzarella cheese, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning and salt and pepper
- Add the cooled sausage crumbles.
- Add a cup of the marinara 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 1 cup shredded cheese.
- Bake for 30 minutes, and serve.
- Devour.
Freezing directions
- 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.
Notes
- Don’t overcook the shells. Keep them al dente so they don’t tear.
- Drain the spinach well. This keeps the filling from getting watery.
- Let the sausage cool slightly. So it mixes in smoothly.
- Use a bag to fill. Makes stuffing the shells quick and easy.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in April of 2016. It was republished with updated photos in October of 2020.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
This was a terrific recipe! Thank you.