CLASSIC STUFFED SHELLS WITH ITALIAN SAUSAGE

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Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 12

If you want an easy Italian dinner that your family will love, this Classic Stuffed Shells with Italian Sausage is your best option! Packed with creamy ricotta, melty cheeses, Spinach, and Italian sausage. Easily whip up this hearty, thick, and incredibly filling Italian comfort food in less than an hour!

Ingredients

1 package Jumbo Pasta Shells 16 ounces

32 ounces Ricotta about 4 c.

12 ounces Shredded Mozzarella Cheese

2 Eggs

4 teaspoons Garlic Powder

1 teaspoon Dried Oregano

¾ c. Shredded Parmesan

45 ounces Spaghetti sauce large jar

4 c. Fresh Spinach rough chopped and stems removed if you prefer

1 pound Italian sausage ground or casings removed

parsley for garnish dried or fresh

½ teaspoon pepper

How to make Classic Stuffed Shells with Italian Sausage

Step 1: Prepare the oven. Preheat it o 350 degrees F.

Step 2: Cook the sausage in a skillet over medium heat, breaking it into chunks as it cooks. When done, drain the excess grease and remove it from the heat.

Step 3: Cook the shells in boiling water until pliable for filling.

Step 4: Combine the ricotta, 8-ounces mozzarella, half cup Parmesan, eggs, oregano, garlic powder, and pepper in a mixing bowl. Mix well until combined.

Step 5: With the half jar of spaghetti sauce, coat the bottom of a 9 x 13-inch pan. Into the shells, spoon the cheese mixture and place the stuffed shells close to each other, open-side up in the dish.

Step 6: Add the remaining spaghetti sauce over the stuffed shells and sprinkle with sausage followed by the rest of the 4 ounces mozzarella and 1/4 cup Parmesan cheese. Tent with aluminium foil and place in the preheated oven. Bake for about 25 to 40 minutes until the cheese is bubbly. Remember that the more packed or full the casserole dish, the longer it takes to cook. Once the cheese has melted and bubbly, the dish is ready.

Step 7: If desired, you can broil the casserole dish for about 3 to 5 minutes, uncovered. This will give the casserole a cheesy crust. Remove from the oven when done and allow the casserole to stand for at least 10 minutes before serving. Enjoy!

Notes:

Garlic: Even if you are not a fan of garlic, I assure you, this dish absorbs the garlic perfectly, and it mellows the flavour while baking.

Before serving, ensure to let the casserole rest for at least 10 minutes after removing it from the oven, so they aren’t burning hot, and to thicken the casserole up.

For any leftovers, store them in the fridge for up to 4 to 5 days.

To reheat, pop in the microwave or reheat in the oven. If using the oven to reheat, tent the pan with foil and heat in the oven for about 30 minutes at 350 degrees until hot and bubbly.

If using the microwave, you can transfer the individual servings to a microwave-safe plate and heat for 90 seconds. To evenly reheat, cut the serving up using a fork. And continue to reheat at 30-second intervals until completely heated.

To freeze, place the unbaked sausage stuffed shells in an airtight container for up to 3 to 4 months. To bake after freezing, place in the oven and bake for about 50 to 60 minutes until the cheese has melted and the casserole has cooked through, covered.

Nutrition Facts:

Serving: 2cups | Calories: 410kcal | Protein: 25.3g | Fat: 22.3g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 1162mg | Potassium: 623mg | Sugar: 7g | Calcium: 370mg | Iron: 2.2mg

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...