Creamy Sausage and Spinach Stuffed Shells Recipe

Introduction

This Creamy Sausage and Spinach Stuffed Shells recipe is a comforting and flavorful pasta dish perfect for family dinners. Jumbo pasta shells are filled with a rich mixture of Italian sausage, cream cheese, and fresh spinach, then baked with marinara and melted mozzarella. It’s simple to make and always a crowd-pleaser.

Ingredients

• 6 ounces dried jumbo pasta shells (about 1/2 box)
• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1.5 pounds Italian sausage (mild or hot)
• 1 onion, diced
• 8 ounces cream cheese
• 1/4 cup grated parmesan cheese
• 4 garlic cloves, pressed
• 8 ounces fresh spinach, chopped
• 3 tablespoons fresh parsley

Instructions

1. Step 1: Preheat the oven to 350˚F.
2. Step 2: Cook the pasta shells according to the package directions until al dente, then drain and set aside.
3. Step 3: In a large skillet over medium heat, brown the Italian sausage and diced onion until the meat is cooked through and no longer pink.
4. Step 4: Stir in the cream cheese, grated parmesan, and pressed garlic until the mixture is melted and creamy. Add the chopped spinach and fresh parsley, then stir to combine evenly.
5. Step 5: Spread half of the marinara sauce in the bottom of a 9×13 inch casserole dish.
6. Step 6: Spoon the sausage and spinach filling into each cooked pasta shell and place them filling-side up in the casserole dish.
7. Step 7: Pour the remaining marinara sauce over the stuffed shells and sprinkle shredded mozzarella cheese on top.
8. Step 8: Bake for 15-20 minutes, or until the cheese is melted and bubbly and the shells are heated through.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the sausage while cooking.
• Use fresh or frozen chopped spinach based on availability; just thaw and drain frozen spinach well before using.
• Try substituting ricotta cheese for cream cheese for a milder, traditional filling texture.
• Serve with a side of garlic bread and a simple green salad for a complete meal.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350˚F until warmed through, or microwave individual portions until hot. This dish also freezes well; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the stuffed shells a day in advance, cover tightly, and refrigerate before baking. Add a few extra minutes to the baking time if baking from cold.

What type of sausage is best for this dish?

Italian sausage, either mild or hot depending on your preference, works best to provide that classic savory flavor. You can use pork or a mix of pork and beef sausage.

Creamy Sausage and Spinach Stuffed Shells Recipe

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★★★★★

4.9 from 139 reviews

Creamy Sausage and Spinach Stuffed Shells are a comforting Italian-American baked pasta dish featuring jumbo pasta shells filled with a rich mixture of Italian sausage, cream cheese, spinach, and Parmesan. Topped with marinara sauce and mozzarella, this hearty casserole is perfect for a family dinner or special occasion.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 6 ounces dried jumbo pasta shells (about 1/2 box)

Sauce and Cheese

• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 8 ounces cream cheese
• 1/4 cup grated parmesan cheese

Filling

• 1.5 pounds Italian sausage (mild or hot)
• 1 onion, diced
• 4 garlic cloves, pressed
• 8 ounces fresh spinach, chopped
• 3 tablespoons fresh parsley

Instructions

1. Preheat Oven: Preheat your oven to 350˚F (175˚C) to get it ready for baking the stuffed shells.
2. Cook Pasta Shells: Boil the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool enough to handle.
3. Make the Filling: Heat a large skillet over medium heat and brown the Italian sausage along with the diced onion until the sausage is no longer pink and the onion is translucent.
4. Add Cream Cheese and Flavorings: Stir in the cream cheese, grated Parmesan, and pressed garlic cloves to the sausage mixture, cooking until everything is melted and combined into a creamy filling.
5. Incorporate Greens and Herbs: Add the chopped fresh spinach and parsley to the skillet and stir until the spinach wilts and all ingredients are well incorporated.
6. Prepare Baking Dish: Spread half of the marinara sauce evenly in the bottom of a 9×13 inch casserole dish.
7. Fill Pasta Shells: Spoon the sausage and spinach mixture into each cooked pasta shell and arrange them filling side up in the casserole dish over the marinara sauce.
8. Assemble and Top: Pour the remaining marinara sauce over the stuffed shells, then sprinkle the shredded mozzarella evenly on top.
9. Bake: Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted, bubbly, and the shells are heated through.

Notes

• Use mild or hot Italian sausage based on your spice preference.
• Make sure to drain the pasta shells well to prevent watery casserole.
• You can substitute spinach with other leafy greens like kale or Swiss chard if desired.
• For a smoother filling, soften the cream cheese before adding.
• Leftovers store well in the refrigerator for up to 3 days and reheat in the oven for best results.

Keywords: stuffed shells, Italian sausage pasta, creamy pasta bake, spinach stuffed shells, baked pasta casserole, Italian comfort food