I love traditional stuffed shells, full of rich cheese and sometimes spinach, too. A batch makes us a few meals and makes excellent leftovers.
This filling is totally different. It has mild Italian sausage with diced tomatoes, spinach, and creamy ricotta cheese. It’s a delightful twist on the traditional stuffed shells and is a bit more hearty, too. Quite frankly, it’s a more “man friendly” stuffed shell.
See my recipe for traditional stuffed shells here.
-1 (8 Ounce) Package Jumbo Shells
-1 Pound Italian Sausage (casing removed)
-1 Tablespoon Garlic, minced
-1 (14-ounce) Can Diced Tomatoes
-1/2 Cup Frozen Spinach, thawed and squeezed dry
-3/4 Cup Ricotta Cheese
-1/2 Cup Shredded Mozzarella Cheese
Cook shells al dente according to package directions. Drain and rinse under cool water.
Preheat oven to 350F. In a large skillet on medium heat, cook the sausage. Break it up with the spatula as you cook it.
Cook until browned and drain off any fat.
Add the ricotta cheese.
Remove from heat and stir in completely.
Set up a little station of cooked shells, filling, and a 13 x 9 baking pan.
Fill all of the shells. You may have a few extra, but sometimes the shells rip so it’s good to have more just in case!