Sausage & Spinach Stuffed Shells

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Author: Kylee Cooks


  • 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.
  • 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.
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