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Italian Sausage and Spinach Stuffed Shells


  • 1 lb. Italian sausage
  • 1 onion chopped
  • 1 clove garlic minced or crushed
  • 1 bag fresh spinach
  • 2 lbs. ricotta cheese
  • 1 cup Italian style blend cheese shredded
  • 1 box jumbo pasta shells cooked according to package directions
  • 2 cans Hunt’s spaghetti sauce


  • Brown the sausage with the onion and garlic. Drain and rinse under hot water.
  • Cook the spinach in 1 cup of water until soft and wilted. Drain and squeeze out the water, then coarsely chop the spinach.
  • Mix the sausage, spinach, ricotta and Italian cheese together.
  • Fill each cooked shell with the mixture.
  • Spread a bit of sauce on the bottom of two 9×13 pans. Put the stuffed shells in the pans as you fill them.
  • Cover with the rest of the sauce.
  • To bake, cover the pan with foil and bake at 350 degrees for 45 minute to 1 hour.
  • To freeze, cover tightly with foil and label with directions, “Thaw in fridge. Bake at 350 degrees for 1 hour”