Get ready to transform your dinner routine with a mouthwatering Italian-inspired dish that combines the perfect blend of savory chicken sausage, vibrant spinach, and creamy cheese, all nestled in tender pasta shells. This recipe is not just a meal – it's a culinary adventure that promises to wow your family and impress even the pickiest eaters. Whether you're looking for a crowd-pleasing weeknight dinner or a show-stopping dish for your next gathering, these stuffed shells are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 lb chicken sausage, cooked and crumbled
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and set aside to cool slightly, carefully separating the shells to prevent sticking.
- In a large skillet, cook the chicken sausage over medium heat, breaking it into small crumbles until fully cooked and no pink remains, about 6-8 minutes.
- Chop fresh spinach and add to the cooked sausage. Sauté for 2-3 minutes until spinach wilts and releases moisture.
- In a mixing bowl, combine ricotta cheese, cooked sausage and spinach mixture, garlic powder, salt, and pepper. Mix thoroughly until well incorporated.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent shells from sticking.
- Carefully stuff each pasta shell with the sausage and spinach mixture, filling generously but not overpacking.
- Arrange stuffed shells in the baking dish, then top with remaining marinara sauce and sprinkle shredded mozzarella cheese evenly over the shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Tips
- Cook pasta shells just until al dente to prevent them from becoming mushy during baking. Immediately rinse with cold water to stop the cooking process and prevent sticking.
- Make sure to thoroughly drain the sausage and spinach mixture to prevent excess moisture from making your shells soggy.
- Use a small spoon or piping bag to easily and neatly fill the pasta shells without tearing them.
- For extra flavor, try using flavored chicken sausage or adding a pinch of red pepper flakes to the filling.
- If you want to prep ahead, you can assemble the stuffed shells up to a day in advance and refrigerate. Just add a few extra minutes to the baking time if cooking from cold.
- Let the dish rest for 5-10 minutes after baking to allow the cheese to set and make serving easier.
- For a lighter version, you can substitute part-skim ricotta and use less cheese on top.
- Always check the internal temperature of the chicken sausage to ensure it's fully cooked (165°F or 74°C).
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 28g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
