Sausage-Spinach Stuffed Shells

Name: Sausage-Spinach Stuffed Shells
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps all-purpose flour; 59 milliliters chopped fresh parsley; 1 clove garlic, minced; 2 cloves garlic, minced; 118 milliliters heavy cream; 227 grams hot Italian sausage, casings removed; 227 grams (20 to 24) jumbo pasta shells; 8 servings Kosher salt; 118 milliliters jarred marinara sauce; 8 servings Freshly grated nutmeg; 1 Tbsp extra-virgin olive oil, plus more for drizzling and brushing; 1 small onion, finely chopped; 79 milliliters grated parmesan cheese; 118 milliliters grated parmesan cheese; 8 servings Freshly ground pepper; 425 grams ricotta cheese; 473 milliliters shredded mozzarella cheese; 283 grams package frozen spinach, thawed and squeezed dry; 2 Tbsps unsalted butter; 473 milliliters whole milk

Sausage-Spinach Stuffed Shells requires roughly 2 hours and 10 minutes from start to finish. This recipe serves 8. One serving contains 589 calories, 27g of protein, and 38g of fat. This recipe from Foodnetwork requires olive oil, marinara sauce, spinach, and pepper. It works well as a main course.

Instructions

Make the stuffed shells: Bring a large pot of salted water to a boil.

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Stuffed Shells

Water

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Pot

Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes.

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Pasta Shells

Drain and rinse under cold water.

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Water

Drizzle with olive oil and toss; set aside.

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Olive Oil

Heat the olive oil in a large nonstick skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add the onion and cook, stirring occasionally, until soft, about 4 minutes.

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Onion

Add the garlic and cook, stirring, 30 seconds.

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Garlic

Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.

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Sausage

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Wooden Spoon

Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes.

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Spinach

Pepper

Salt

Remove from the heat and let cool completely.

Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside.

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Mozzarella

Parmesan

Parsley

Ricotta Cheese

Spinach

Salt

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Bowl

Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute.

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Cheese Sauce

Butter

Garlic

All Purpose Flour

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Sauce Pan

Whisk

Oven

Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes.

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Cream

Sauce

Milk

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Whisk

Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.

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Parmesan

Nutmeg

Salt

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Whisk

Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce.

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Cheese Sauce

Olive Oil

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Baking Pan

Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.

Ingredients you will need

Marinara Sauce