Italian Sausage and Spinach Stuffed Shells in Tomato Cream Sauce
The Italian Sausage and Spinach Stuffed Shells in Tomato Cream Sauce is a delectable and hearty Italian pasta dish, perfect for a family dinner or special occasion. The large pasta shells are generously filled with a savory mixture of Italian sausage, fresh spinach, creamy ricotta, and Parmesan cheese, all smothered in a rich tomato cream sauce and baked until bubbly and golden. It’s a comforting and satisfying meal that will have everyone coming back for seconds!
### Ingredients
For the Stuffed Shells:
– 1 box of jumbo pasta shells
– 1 pound Italian sausage, casings removed
– 2 cups fresh spinach, chopped
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
For the Tomato Cream Sauce:
– 2 cups marinara sauce
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon red pepper flakes (optional, for heat)
– Salt and pepper to taste
### Instructions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C) and grease a large baking dish.
2. Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Prepare the Filling:
In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through. Add the minced garlic and chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked sausage and spinach mixture with the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, dried basil, dried oregano, salt, and pepper. Mix until well combined.
4. Make the Tomato Cream Sauce:
In a medium saucepan over medium heat, combine the marinara sauce and heavy cream. Cook, stirring occasionally, until the sauce is heated through and slightly thickened. Stir in the grated Parmesan cheese and red pepper flakes (if using), and season with salt and pepper to taste.
5. Assemble the Dish:
Spread a thin layer of the tomato cream sauce on the bottom of the prepared baking dish. Stuff each cooked pasta shell with the sausage and spinach mixture and arrange them in a single layer in the baking dish. Pour the remaining tomato cream sauce evenly over the stuffed shells.
6. Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the sauce is bubbly and the cheese on top is golden and melted.
7. Serve:
Let the stuffed shells cool slightly before serving. Garnish with additional grated Parmesan cheese and fresh basil, if desired. Serve warm and enjoy!
This Italian Sausage and Spinach Stuffed Shells in Tomato Cream Sauce is sure to become a beloved favorite. Buon appetito!
The source of the article is from the blog macholevante.com