Awesome Stuffed Shells With Spinach And Sausage Inspiration. These stuffed shells are pretty simple to make and are perfect for making in advance. Stuff each shell with about 2 tablespoons of the filling; Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Saute onion in oil about 5 minutes. Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water).
Cook jumbo pasta shells according to package directions.
Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Tender pasta shells stuffed with cheese and baked with pasta sauce until warm and gooey. If you have cheese mixture and/or sausage leftovers, spread on top of stuffed shells and sauce. (we've shared lots of tips below for making them ahead). Step 3, add the sausage to the pan, breaking up the sausage into smaller bits. Sausage, goat cheese & spinach stuffed shells are filled with ricotta and topped with creamy roasted red pepper sauce and mozzarella cheese. 12 ounce jumbo pasta shells 1 tbsp olive oil 1 medium onion, finely chopped 1 pound sweet italian sausage, casings removed 2 cloves garlic, minced 1 large egg 16 ounces ricotta cheese 10 ounces chopped frozen spinach, thawed, squeezed dry, roughly chopped 1 cup grated parmesan cheese Cook the pasta shells according to the instructions on the package. We used pork sausage in the photos, but a chicken or turkey sausage also work.
