Skip to main content

Stuffed Jumbo Shells


This is a family favorite recipe and I have two recipes I like, one made with sausage and spinach and one made with ground beef.  So, depending on your preference, you can choose your favorite.  I like both!  Tonight, we had the stuffed shells with sausage and spinach, so yummy!  I love the jumbo shells.

There is just something about them, so hardy, substantial and satisfying! The recipe I use with ground beef is actually right on the box; you can use beef, pork or turkey and it's delicious. But tonight we had the shells stuffed with sausage and spinach.

Serves 4

16 - 18 jumbo pasta shells
1 pound fresh pork sausage
1 Tbsp. minced garlic
1 (14-ounce) can diced tomatoes or your favorite pasta sauce
1 cup frozen spinach, thawed and squeeze dry
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
salt and freshly ground pepper

1. Preheat oven to 350 degrees and fill a large bowl of cold water and ice, set aside.

2. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well, then add to ice water until ready to stuff.

3. Heat a large skillet over medium-high heat. Add pork sausage, then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.

4. Add garlic and cook 30 seconds, then add tomatoes and spinach; cook 1 minute. Remove pan from heat and stir in ricotta cheese.

5. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well).

6. Sprinkle tops with shredded cheese, then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.

Comments

Popular posts from this blog

Trader Joe's Gluten-Free Oatmeal, Peanut Butter and Chocolate Chip Cookies

I don't have very many gluten-free cookies on my blog because quite frankly, I usually don't like gluten-free.  But occasionally, I do find a good recipe and this is one that is from the back of the Trader Joe's oatmeal and it's a good one.  My friend brought some over to our house last weekend when Nick and family were here for our birthday celebrations  and we all loved them. My friend lives a few blocks away and we walk the neighborhood together on weekends.  We can easily go 5 miles in no time, talking non-stop.  She loves exploring our neighborhood as much as I do and we discover so many favorite little spots.  We even found a property with a horse (or more like a pony, I should say.)   The views are always quite lovely, too.  Bruce and I had our thirty-ninth wedding anniversary on July 18th and I made a point of walking past the house where we had our wedding reception.  I told my friend, "Thirty-nine years ago today, t...

Meatloaf by Mark Bittman

Once again, I turned on the television yesterday and saw that Mark Bittman was on the Today show and was making his version of  meatloaf .  This must be meatloaf season.  It was surprisingly similar to the  Pioneer Woman's version  who was also recently on.   I was a little surprised of his version because Mark Bittman is into healthy eating and has lost a lot of weight and improved his health by changing his diet which he writes about in his book,  Food Matters .  His meatloaf recipe also included bacon and cheese!  I must be doing something wrong.  The thing to remember, which he writes about in his book, is that you can eat healthy without going extreme or changing your whole life.    If you don't know who Mark Bittman is, he is a food writer and a four star chef with multiple cookbooks who loves to eat but changed his food philosophy to improve his health.  He tells his story in Food Matters and provides ...

Two-Bean Soup with Kale

This hearty vegetarian soup warms up chilly nights.  Use any type of canned beans you happen to have on hand and add chicken or Italian sausage for a heftier dish, if you prefer. Makes 4-6 servings 3 Tbsp. olive oil 1 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 tsp. salt, divided 2 cloves garlic, minced 4 cups vegetable broth, divided 7 cups stemmed, chopped kale (about 1 bunch) 2 (15-ounce) cans cannellini beans, rinsed, drained and divided 1 (15-ounce) can black beans, rinsed and drained 1/2 tsp. freshly ground black pepper 1 Tbsp. red wine vinegar 1 Tbsp. fresh rosemary or 1 tsp. dried rosemary 1.  Heat a large Dutch oven over medium-high heat.  Add olive oil to pan; swirl to coat.  Add onion, carrot, and celery, and saute 6 minutes or until tender.  Stir in 1/4 tsp. salt and garlic; cook 1 minute.   2.  Stir in 3 cups vegetable broth and kale.  Bring to a boil; cover, reduce heat, and simme...