Stuffed Pasta Shells

Stuffed Pasta Shells

Make this special dish without all the hassle by using a store bough jar of marinara or some of your leftover frozen pasta sauce.
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Course Dinner, Entertaining
Cuisine Italian


  • ½ Lb. Ground Sausage cooked, drained
  • ½ White Onion minced
  • 2 Cloves Garlic minced
  • 4 Cups Spinach
  • 1 Teaspoon Butter
  • 1 Egg
  • 1 Box Pasta Shells cooked, cooled
  • 2 Cups Low-fat Ricotta Cheese
  • 2 Cups Marinara Sauce
  • 2 Cups Shredded Mozzarella
  • 1 Tablespoon Dry Italian Seasoning


  • In a frying pan, heat on high, add butter, once melted add the onion, cook for 2 minutes.
  • Reduce the heat to medium and add the fresh garlic, cook for 1 minute.
  • Add the fresh spinach and cook until wilted, once cooked, remove and allow mixture to cool down.
  • In a separate bowl add ricotta, cooked/cooled sausage, egg, and Italian seasoning mix together. Then fold in the spinach-onion mixture into the ricotta (make sure it’s cooled).
  • Get your sheet pan out or whatever other vessels you will cook the shells in.
  • Lay down a few spoons full of marinara sauce on the bottom to prevent shells from sticking.
  • Take one of the cooked and cooled pasta shells; place 1 tablespoon of the mixture in the shell, fold it closed, and place open side down in the pan.
  • Repeat until all shells or mixture is done.
  • Layer some sauce on each shell and then sprinkle some shredded cheese and fresh parsley on top.
  • Cook in the oven right away at 365 degrees F for 45 minutes or place in the fridge covered until your ready to cook.
  • Plate and serve with a green salad
Keyword Dinner, Dinner Party, family, freezer meal
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One Response

5 from 1 vote