Lightningfast Sausage Spinach Ricotta Stuffed Shells

Recipe Introduction

Quick Hook

Ever stare into the fridge wondering what to conjure up? Watch How Quickly These Sausage , Spinach & Ricotta Stuffed Shells become your next go-to meal.

It's an Italian hug on a plate, bursting with savory goodness.

Brief Overview

This Easy Stuffed Shells Recipe is inspired by classic Italian comfort food. It’s a simple, satisfying dish that's ready in under an hour.

This recipe yields 6 generous servings perfect for a family dinner or casual get-together.

Main Benefits

This Sausage and Spinach Pasta Bake is packed with protein and essential nutrients. It's the perfect dish for a busy weeknight or a comforting weekend meal.

What makes this recipe special? It's the speed and ease without sacrificing flavor.

Sausage Spinach and Ricotta Stuffed Shells Here's the Lowdown, Guv'nor

Fancy a bit of Italian grub that doesn't keep you slaving away in the kitchen all day? Then pull up a chair.

This Pasta Shells Recipe is about to become your new best mate. Honestly, this recipe is easier than putting on your slippers.

It's a total crowd pleaser. We're talking smiles all around, right proper.

Ingredients You'll Need (Blimey, That's a Lot!)

Alright, let's gather our bits and bobs. First, grab 1 tablespoon of olive oil. You will also need 1 medium chopped onion, and 2 cloves of minced garlic.

Then you’ll need one 28-ounce can of crushed tomatoes. Now add 1 teaspoon of dried oregano and ½ teaspoon of dried basil.

Don’t forget the salt and pepper to taste and ¼ cup of water. This lot makes the sauce.

Making the Magic Happen: The Sauce

Now for the sauce! Chuck that olive oil into a pan over medium heat. Fry the onion until soft. Whack in the garlic for a minute, until it smells lush.

Pour in the tomatoes, herbs, salt, pepper, and water. Simmer for 15 minutes. That's your sauce sorted, mate.

Ingredients & Equipment for Lightning Fast Stuffed Shells

Let's talk ingredients! Honestly, the quality of your ingredients really shines through in this Easy Stuffed Shells Recipe . I've made this with the cheap stuff and the good stuff, and trust me, the good stuff is worth the extra quid.

Main Ingredients - The Heart of the Dish

• Jumbo Shells: 340g (12 oz package). Don't overcook them! Aim for al dente - a little bit firm. Nobody likes a soggy shell.
• Italian Sausage: 454g (1 pound), removed from casings. Look for sausage with a good fat content it adds so much flavor. If you can find fennel sausage, oh my gosh , even better!
• Frozen Spinach: 283g (10 oz package), thawed and squeezed bone dry . Seriously, squeeze out every last drop!
• Ricotta Cheese: 425g (15 oz container). Full fat ricotta is the way to go here. It gives the filling that lovely creamy texture. If you are looking for Ricotta Stuffed Shells , find fresh.
• Grated Parmesan Cheese: Approximately 50g (1/2 cup). Freshly grated is always best. Pre-grated stuff just doesn't have the same oomph.
• Large Egg: 1, lightly beaten. This helps bind the filling together.
• Crushed Tomatoes: 794g (28 ounce can). Good quality crushed tomatoes make all the difference.
• Mozzarella Cheese: Approximately 100g (1 cup), shredded. I usually go for whole milk mozzarella for maximum meltiness.
• Olive Oil: 1 tablespoon (15ml). For sautéing the onion and garlic.
• Medium Onion: 1, chopped (approx. 1 cup / 150g).
• Garlic: 2 cloves, minced.

Seasoning Notes - Flavour Power!

Okay, so this is where we get to play with the flavour, right proper? We all love a Sausage Spinach combo! Don't be shy with the seasoning.

For this Pasta Shells Recipe , get the mix right.

• Essential Spices: Oregano and basil are key for that classic Italian flavor. I use about 1 teaspoon of dried oregano and 1/2 teaspoon of dried basil.
• Aromatics: Garlic and onion are your flavour base. Cook them until they're soft and fragrant.
• Flavor Enhancers: A pinch of nutmeg in the filling adds a lovely warmth. Salt and pepper, obviously, to taste.
• Quick Substitution: No oregano? Try Italian seasoning blend. It's a good all-rounder.

Equipment Needed - Keep It Simple

Here's a list of equipment, designed to give your site a proper leg up in the search rankings, guv'nor . You don't need anything fancy for this Pasta Shells Stuffed , Baked Pasta Dishes masterpiece.

• Large Pot: For cooking the pasta.
• Large Skillet: For browning the sausage and making the sauce.
• 9x13 inch Baking Dish: This is the ideal size for baking.
• Mixing Bowl: For combining the filling ingredients.
• Cheese Grater: If you're using a block of Parmesan and mozzarella.
• Colander: For draining the pasta.

And if you need some Quick Italian Dinner Recipes , you're sorted! You can Watch How Quickly These Sausage , shells bake up in the oven.

I've even used a smaller baking dish when cooking for one, and it works a treat. Honestly, don't let the equipment list intimidate you!

Lightning Fast Sausage, Spinach & Ricotta Stuffed Shells

Craving that Italian Sausage Spinach magic? But, ain't nobody got time for that? Well, pull up a chair, my friend.

These stuffed shells are gonna rock your world. I'm serious. This Easy Stuffed Shells Recipe is ready faster than you can say "Mama Mia!" This hearty meal is perfect for a quick weeknight dinner, or when you need comfort food, pronto.

Think of it as a big warm hug in a bowl.

Prep Steps: The Mise en Place is Key

Okay, listen up. This is where we get organized. Essential mise en place time! First, get your jumbo pasta shells cooked.

I use about 340g of Jumbo Shells normally. Al dente, mind you! Then, thaw and squeeze the living daylights out of that frozen spinach.

Seriously, get all the water out. Nobody wants a soggy mess, right? Chop your onion, mince your garlic. Finally, crumble your Italian sausage.

Boom! You're ready to roll. Now, watch how quickly these sausage , spinach, and ricotta shells come together!

step-by-step: Let's Get Stuffing!

1. Cook pasta shells according to package directions until al dente.
2. Brown the Italian sausage in a skillet. Drain that excess fat! Eww.
3. Make the tomato sauce. Sauté onion, add garlic, then crushed tomatoes, oregano, basil, salt, pepper, and water. Simmer for 15 minutes .
4. Combine the cooked sausage, spinach, ricotta, Parmesan, egg, nutmeg, salt, and pepper. Mix it all together.
5. Stuff each cooked shell with the sausage and ricotta mixture. Spread a thin layer of sauce in your baking dish. Place those shells.
6. Pour remaining sauce over the shells. Sprinkle with mozzarella cheese. Bake at 375° F ( 190° C) for 20- 25 minutes .

Pro Tips: Level Up Your Shell Game

• Don't overcook those shells! Al dente is the name of the game. Trust me.
• Getting all the water out of the spinach will help the shell not being a soggy mess. This is a huge mistake I've made before.
• For a right proper spicy kick, add a pinch of red pepper flakes to the sauce or filling. It's what I do!

This Pasta Shells Recipe is sure to be a winner. If you are into Sausage and Spinach Pasta Bake , it really feels like that! Don't be afraid to experiment with your Ricotta Stuffed Shells , mate.

It is one of the best Quick Italian Dinner Recipes I have ever tasted.

Recipe Notes: Nailing Those Sausage, Spinach Stuffed Shells

Right proper, guv'nor! Before you dive into creating your Sausage and Spinach Pasta Bake, let's chat about a few bits and bobs to make sure these Easy Stuffed Shells Recipe turn out spot on.

Honestly, these are just little things I've picked up along the way, stuff that'll make your life a little easier.

Presentation Perfection and Pairings

So, you've got these gorgeous, golden brown Jumbo Shells fresh out of the oven. What next? Plating is key, my friend! I reckon a sprinkle of fresh basil not only adds a pop of colour but also a lovely fragrant lift.

A dollop of extra ricotta on top? Oh my gosh, why not!

As for sides, a simple green salad with a light vinaigrette is a classic. Also, grab some garlic bread. I mean, you'll want something to mop up all that delicious sauce, won't you? And a nice glass of Chianti.

Job done!

Storage Sorted

If you're lucky enough to have leftovers of these Ricotta Stuffed Shells , here's the lowdown on keeping them fresh.

Pop them in an airtight container and they'll be grand in the fridge for up to three days.

Fancy freezing some for a rainy day? Absolutely! Just let them cool completely first. Then, individually wrap a couple of them and stash them in a freezer safe bag.

They’ll be good for up to 2 months. Reheat them in the oven until heated through. I found out the hard way; don't forget to thaw them beforehand, unless you want to bake them for an eternity!

Tweaks and Twists: Let's Talk Variations

Got dietary needs to consider? No worries! Fancy making this a Pasta Shells Recipe vegetarian? Swap the sausage for some finely chopped mushrooms or zucchini.

You get extra bonus points for some Italian Sausage Spinach as a filler. Boom.

If you want to lighten things up, use part skim ricotta and turkey sausage. And if you are short of time you can try Quick Italian Dinner Recipes .

Honestly, it still tastes amazing. As for seasonal swaps, in the summer, try using fresh tomatoes in the sauce instead of canned.

Nutrition Nuggets

Alright, let's be real, these aren't exactly health food. But they're packed with protein from the sausage and ricotta, plus some vitamins from the spinach.

A single serving will set you back around 550 calories, with roughly 35 grams of protein, 30 grams of fat, and 40 grams of carbohydrates.

Of course, these are just estimates, so don't take them as gospel!

Right then, give those Pasta Shells Stuffed shells a go. Watch How Quickly These Sausage , spinach, and ricotta filled beauties become a family favourite.

Don't be scared to experiment a bit! I hope you love this Sausage and Spinach Pasta Bake as much as my family does.