Sunday, September 29, 2013

Sausage Stuffed Shells

Welcome foodies and friends! As stated in yesterday's blog entry, we are going to be making a wonderful pasta dish. No, no, no. I'm not talking fettuccine or spaghetti. I'm talking stuffed shells. Gigantic pasta that looks like a seashell. In fact, my family just made a similar recipe this past week, the only difference is we made ours Tex-Mex style.

For tonight's recipe, we are staying classic. We will utilizing sausage and spinach. If you aren't a fan of spinach, I'm sure that you can alter the recipe to suit your tastes. We're going to keep the introduction short today because I'm anxious to get cooking. I invite you all to join me, and I hope to see you there!

Sausage Stuffed Shells
Yields 4 Servings

You will need:

  • 16-18 jumbo pasta shells
  • 1 pound fresh pork sausage links, casing removed
  • 1 tablespoon minced garlic
  • 1 (14-ounce) can diced tomatoes
  • 1 cup frozen spinach, thawed and squeeze dry
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • salt and freshly ground pepper


  1. Preheat oven to 350 degrees and fill a large bowl with cold water and ice, set aside. 
  2. Bring a large pot of salted water to a boil. 
  3. Add pasta shells and cook according to package directions. 
  4. Drain well then add to ice water until ready to stuff.
  5. Heat a large skillet over medium-high heat. 
  6. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
  7. Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the thawed frozen spinach has been squeezed dry); cook 1 minute. 
  8. Remove pan from heat and stir in ricotta cheese.
  9. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). 
  10. Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.

I hope you all enjoy this recipe. I'll be back tomorrow with something new. Have a great day and happy blogging to all!