Spinach & Ricotta Stuffed Shells in a Spicy Sausage Sauce
INGREDIENTS
For the Stuffed Shells
- 18-20jumbo pasta shells, boil extra in case some break
- 3 cloves garlic, minced
- 4 cups spinach, roughly chopped
- 15 ounces Ricotta
- ½ cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded and divided
- ½ tsp Salt
- ¼ tsp pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1egg
- Fresh parsley and Parmesan, to garnish
For the Sauce
- 24 ounces marinara sauce (I like to use Rao's)
- 1 lb hot Italian sausage
- 1 ½ teaspoon fennel seeds
- Zest one lemon
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Boil shells in salted water for 1 minute less than al dente and set a timer to avoid overcooking them. Drain once cooked, separate, and set aside.
- Meanwhile, cook sausage in a large skillet over medium heat according to package direction, for about 10 minutes. Add the fennel seeds and cook for 1 minute more. Remove the sausage from the pan while keeping the drippings to use instead of oil.
- Add garlic to the pan and cook for 1 minute. Add the spinach and toss to coat. Cook for about 3 minutes or until the spinach is wilted. Set aside and let cool.
- Place the ricotta in a large bowl and add the seasonings. Stir to combine. Add half of the mozzarella cheese and most of the Parmesan, (you may want to reserve a little Parmesan to sprinkle over the top before baking.) along with the egg and stir to combine. Fold in the cooled spinach and garlic.
- Add the sausage back to the pan with the marinara sauce and lemon zest. Cook on to heat through. Once heated, add the sauce to the bottom of a 9 x 13-inch casserole dish (or a round 12-inch oven-safe skillet). Use a spoon to fill each pasta shell with the cheese mixture and place it in the baking dish.
- Top with remaining mozzarella cheese and Parmesan.
- Cover and bake for 20 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley and Parmesan.
