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    Home » Spinach Stuffed Shells with Sausage

    August 24, 2016 Main Dishes

    Spinach Stuffed Shells with Sausage

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    Everyone needs a few meals in their arsenal that are 2-for-1-ers, and this spinach stuffed shells recipe is one of mine.

    Jump to Recipe

    spinach stuffed shells with sausage

    What's a 2-for-1-er, you ask?  It's a meal that you make once, and eat twice, preferably the second time is weeks later, so it doesn't feel like "leftovers".    Really, I make this meal once and eat it like 5 times, because even after splitting it between two dishes, I still get some lunch leftovers from it, too.

    spinach stuffed shells with sausage

    The funny thing about this recipe is that I always make it with the sausage mixed into the stuffing, but this time I completely forgot to add the sausage until I'd already made the spinach stuffed shells, and you know what??? I actually liked it BETTER that way, so I decided to stick with it.

    Also, I tszuj it up when I'm feeling fancy with some chopped mushrooms and a cup of wine added to the sauce, but you can totally use your favorite jarred sauce and I won't tell anyone, I promise.  You can also leave the sausage out entirely and make this a vegetarian meal and it's STILL delicious!  The versatility of these spinach stuffed shells are just one more thing that makes them a staple in our house.

    spinach stuffed shells with sausage

    Spinach Stuffed Shells with Sausage

    Spinach Stuffed Shells, topped with Sausage and an abundance of decadent mozzarella cheese. Freezes beautifully.
    5 from 4 votes
    Print Pin Rate
    Course: Pasta
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 10 servings
    Author: Basil and Bubbly

    Ingredients

    • 1 ½ tablespoons minced garlic
    • 10 ounces frozen chopped spinach an ounce or two under or over won’t kill you, feel free to substitute fresh, chopped spinach
    • ¼ cup fresh parsley chopped
    • 6 leaves fresh basil shredded
    • 3 cups ricotta
    • 2 eggs
    • ½ cup parmesan
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 ½ cups shredded mozzarella
    • 32 ounces of your favorite red pasta sauce
    • 16 ounces loose bulk Italian Sausage ( optional )
    • 1 gallon freezer zip-top baggie for filling the shells optional, but makes life easier
    • 16 ounce jumbo pasta shells

    Instructions

    • Preheat oven to 350 degrees fahrenheit.
    • Bring a large pot of water to a boil. Cook the shells in the water for approximately half of the listed cooking time on the package ( around 6 minutes for the shells I used ).
    • Cook the spinach according to package directions. Let cool, squeeze the water out.
    • Mix the garlic, spinach, parsley, basil, ricotta, eggs, half of the parmesan, all of the salt and pepper in a large bowl until well combined.
    • If you'd like to include the sausage ( SO GOOD! But usually only added as a special treat in my house ), brown it in a pan over medium high heat for 4 - 6 minutes, crumbling it up with a cooking utensil in the pan as it cooks.
    • Prepare one 8x11 pan and one 9x9 pan ( or a second 8x11 -- I don't have two so I have to cram into my 9x9 ) by pouring the tomato sauce into the bottom of each pan.
    • Put the filling into the freezer bag, cut 1" off of the corner to make a piping bag. Pipe each shell almost full with filling. Place each filled shell into one of the pans.
    • Split the remaining cheeses ( mozzarella and parmesan ) between the two dishes -- covering the shells in both dishes with cheese.
    • Bake for 25 minutes to eat tonight. Freezing directions in "Notes".

    Notes

    I use my mushroom marinara for this recipe to make it a little extra special. I'll get the exact recipe up one of these days, but you can fake it in the meantime by adding 8 ounces of chopped then sauteed mushrooms to your favorite red sauce, plus 1 cup of red wine, and then simmer until the red wine cooks down into the sauce.
    TO FREEZE: Complete all directions except for the very last step ( the baking ). Instead of baking the dish, wrap it several times in foil, and then one last time with plastic wrap and place in the freezer. When you're ready to bake, remove the plastic and all but one layer of foil, and toss it in the oven at 350 F for 55 minutes, or until heated through, brown, and bubbly.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!

     

    Spinach Stuffed Shells with Sausage and Mushroom Red Wine Sauce
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    Reader Interactions

    Comments

    1. [email protected] says

      August 27, 2016 at 2:05 pm

      5 stars
      We love stuffed shells here, and this looks like absolute comfort food. I always like dishes that I can freeze ahead for quick and easy meals! 🙂

      Reply
      • basilandbubbly says

        August 29, 2016 at 12:29 pm

        These guys have been a life saver for me on more than one occasion!

        Reply
    2. Sarah @ Champagne Tastes says

      August 27, 2016 at 1:06 pm

      Yuuuum! I have a bag of shells in my pantry right now!

      Reply
      • basilandbubbly says

        August 29, 2016 at 12:29 pm

        Perfect! Use 'em up!

        Reply
    3. sue | theviewfromgreatisland says

      August 27, 2016 at 11:42 am

      This is classic comfort food, I've got a recipe for stuffed shells coming up, but I can't compete with your epic cheese pull!

      Reply
      • basilandbubbly says

        August 29, 2016 at 12:28 pm

        Haha oh man, my husband was so sick of holding that spoon while I attempted to get a good shot of that cheese!

        Reply
    4. Becca @ Amuse Your Bouche says

      August 27, 2016 at 11:19 am

      Oh my gosh this looks incredible. I can't resist anything with pasta and cheese 😉

      Reply
      • basilandbubbly says

        August 29, 2016 at 12:28 pm

        Thanks! Such a magical combination of foods!

        Reply
    5. Kathi @ Laughing Spatula says

      August 27, 2016 at 11:02 am

      Oh my gosh these look so good! I have never made stuffed shells...I know! What kind of blogger am I?! But these are sure great motivation to get going on it!

      Reply
      • basilandbubbly says

        August 29, 2016 at 12:27 pm

        They are my new obsession! I get the feeling I'll be making all kinds of varieties in the next few months!

        Reply
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    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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