Description
A comforting, hearty weeknight dinner featuring jumbo pasta shells stuffed with a savory mixture of Italian sausage, wild mushrooms, ricotta, and spinach, baked in marinara sauce with melted mozzarella.
Ingredients
Scale
- 12–15 ounces jumbo pasta shells
- Water and salt (for boiling pasta)
- 1 pound Italian sausage (mild or hot)
- 8 ounces wild mushrooms (cremini and/or shiitake), sliced
- 1 tablespoon olive oil
- 3–4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 15 ounces ricotta cheese (full-fat)
- 1 large egg
- 1/2 cup Parmesan cheese, grated
- 2 cups fresh spinach, chopped
- 24–28 ounces marinara sauce
- 2 cups mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions but stop 1-2 minutes before fully al dente. Drain, rinse with cool water, and lay flat on a baking sheet.
- Heat olive oil in a large skillet over medium-high heat. Add crumbled Italian sausage and cook until browned (5-6 minutes). Drain excess grease if necessary.
- Push sausage to the side and add mushrooms. Cook for 4-5 minutes until browned and moisture has released. Add garlic and Italian seasoning in the last minute. Remove from heat.
- In a medium bowl, combine ricotta, egg, half of the Parmesan, the sausage/mushroom mixture, spinach, and a pinch of salt and pepper. Mix until uniform.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Stuff each shell with 2-3 tablespoons of the filling and place seam-side up in the baking dish.
- Pour remaining marinara sauce over the shells. Sprinkle with mozzarella and remaining Parmesan.
- Bake uncovered for 20 minutes. Optionally broil for 2-3 minutes for a golden top.
- Let rest for 10 minutes before serving to allow filling to set.
Notes
Do not skip the resting time after baking; it allows the filling to set so it doesn’t spill when served. If using frozen spinach, ensure it is thoroughly squeezed dry to prevent a soggy filling. For freezing, assemble the dish unbaked, wrap tightly, and freeze. Thaw in the fridge overnight before baking, adding 10-15 minutes to the baking time.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell with
- Calories: 450
- Sugar: 6
- Sodium: 780
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 3
- Protein: 22
Keywords: stuffed shells, Italian sausage, wild mushrooms, ricotta, comfort food, weeknight dinner, gluten-free option, meal prep