Spinach stuffed shells is a dish that we all love, especially my cutie pie Bookworm Beth. 📚🐛 She is always happy to find out spinach stuffed shells is on the menu for supper. Maybe you agree with her!
Each shell is stuffed with three kinds of cheese: ricotta, mozzarella, and parmesan. I used frozen chopped spinach, for ease, but you could use fresh. Mild Italian sausage gives this recipe more protein. Plus, I love the additional flavor it provides. Basil and thyme are the featured spices, along with a sprinkling of salt and a few grinds of black pepper. Spinach stuffed shells is an easier alternative to manicotti, and is just as tasty.
When I make spinach stuffed shells for my girls, I always use a homemade marinara sauce. If you make up a big batch of sauce ahead of time, freeze it in two-cup containers to shave off a lot of the prep time for this dish. I like to top the stuffed shells with spoonfuls of marinara sauce so they don’t dry out during the baking time. I encourage you to make this dish the next time you are craving Italian food!Print
Spinach stuffed shells are stuffed with Italian sausage, three cheeses, and flavorful spices and topped with a delightful homemade marinara sauce.
- 24 jumbo pasta shells
- 1.25 pounds mild Italian sausage, cooked and crumbled
- 2 eggs
- 2 cups ricotta cheese
- 1 1/2 cups parmesan cheese, grated (reserve 1 cup)
- 10 ounces frozen spinach
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- sprinkle of salt
- sprinkle of black pepper
- 2 cups marinara sauce
- Cook the jumbo shells in a large pot of salted boiling water for roughly 10 minutes. Drain, then rinse with cold water, and drain again.
- Take off the sausage casings, cook the meat, drain off the fat, and set aside.
- If necessary, make the marinara sauce. Use my classic marinara sauce recipe.
- Thaw out the spinach and squeeze out the water.
- In a large bowl, beat the eggs, then add the cheeses, spinach, spices, and cooked sausage. Mix well.
- Stuff the jumbo shells with the spinach mixture and set aside.
- In a large baking dish, cover the bottom with some marinara sauce. Place the 24 stuffed shells close together. Spoon the remaining marinara sauce over each shell, so it doesn’t dry out in the oven.
- Bake covered for 20 minutes at 350 F. Sprinkle with the remaining parmesan cheese and bake for another 10 minutes uncovered.
- Serve warm with a garnish of parmesan cheese.