- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The sausage and ricotta filling for these easy stuffed shells holds up well. These double as dinner or finger food. The sausage you choose is up to you. Chicken or turkey sausage instead of pork sausage would be great. If you select a lower-fat sausage, add some oil to the pan before browning. When making stuffed shells, add a few more dried pasta shells to the water than you think you will need since some will rip. The filling for this recipe should fill about 16 shells.
Ingredient:
- 20 jumbo dried pasta shells
- 20 jumbo dried pasta shells
- 1 pound (450g) fresh Italian pork sausage, casings removed
- 3 medium cloves garlic, minced
- 1 (14oz) can diced tomatoes
- 1 (10oz) package frozen spinach, thawed and squeezed dry (1 ΒΌ cups)
- 1/2 cup (113g) ricotta cheese
- 1/2 cup (56g) shredded mozzarella cheese
- Salt and fresh ground black pepper
- 2 cups (470ml) marinara sauce
