Stuffed Shells

Ingredients

• 1 packagejumbo pasta shells
• 1 cup (240 ml)diced onion
• 3 linkssweet Italian sausage, casings removed
• 1 clovegarlic, minced
• 2 tablespoons (30 ml)olive oil
• 1 largeegg
• 1 container (454 g)ricotta cheese
• 3 cups (about 450 g)cooked chopped spinach
• 1 cup (about 100 g)grated Parmesan cheese
• 1 cup (about 110 g)shredded mozzarella cheese
• to tastesalt and pepper
• 1 recipequick tomato sauce
• 1 cup (about 100 g)grated Parmesan cheese

Instructions

1. 1

   Brown the sausage

   Heat the olive oil in a heavy frying pan. Add the sausage meat and cook until browned, breaking it into small pieces as it cooks.

2. 2

   Soften the aromatics

   Add the onion and garlic and cook until the onion is soft.

3. 3

   Cool the mixture

   Take the pan off the heat, drain away any excess fat and leave the mixture to cool.

4. 4

   Mix the filling

   In a large bowl, combine the sausage mixture with the ricotta, egg, spinach, mozzarella and the first cup of Parmesan. Season with salt and pepper.

5. 5

   Boil salted water

   Bring a large pot of salted water to the boil.

6. 6

   Cook the shells

   Cook the pasta shells according to the packet instructions until al dente.

7. 7

   Drain the pasta

   Drain the shells, rinse them in cold water and set them aside.

8. 8

   Prepare the dish

   Spread 1 cup of tomato sauce over the base of an ovenproof baking or casserole dish large enough to hold all the shells.

9. 9

   Thin the sauce

   Stir a couple of teaspoons of water into the sauce in the dish.

10. 10

    Fill the shells

    Spoon some of the filling into each shell and place them in the dish with the open sides facing up.

11. 11

    Fill the dish

    Continue filling and arranging the shells in the same way until they are all used.

12. 12

    Preheat the oven

    Heat the oven to 190°C (375°F).

13. 13

    Add the sauce

    Spoon tomato sauce over the shells, leaving some areas exposed.

14. 14

    Bake with Parmesan

    Sprinkle the remaining 1 cup of Parmesan over the top. Bake for about 30 minutes, until bubbling and just beginning to brown.

15. 15

    Serve the shells

    Serve immediately.

What are stuffed shells?

Stuffed shells are a baked pasta dish made by filling large pasta shells and cooking them in a sauce until hot. This version pairs Italian-American-style sausage and ricotta filling with spinach, tomato sauce and a Parmesan topping.

The combination works because the rich, savoury filling is balanced by tomato sauce, while the shells hold individual portions together. Baking brings the flavours together and gives the cheese on top time to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 870 calories, 47g protein, 89g carbs, 38g fat.

The pasta shells provide most of the carbohydrates, while sausage, ricotta and the cheeses contribute much of the protein and fat; olive oil adds further fat. Balance a serving with salad or vegetables, and use extra sauce rather than adding more cheese if you want additional moisture.

Building the filling

Sausage: browning it first develops savoury flavour, and breaking it into small pieces helps it distribute through the filling.

Ricotta and spinach: ricotta makes the filling soft and creamy, while cooked chopped spinach adds a vegetal note. Drain excess liquid from the spinach so the mixture stays thick enough to spoon into the shells.

Cheese: mozzarella adds a stretchy, mild element, while Parmesan contributes a saltier, more concentrated flavour. The recipe divides the Parmesan between the filling and the topping.

Cook the shells carefully

Al dente shells are easier to fill and less likely to split during assembly. Follow the packet timing, since shell sizes and cooking times can vary.

Rinsing them in cold water stops the cooking and cools them enough to handle. Set them aside gently so their openings remain easy to reach.

Filling and arranging

Use a spoon to put filling into each shell without forcing it; overfilling can tear the pasta. Place each one open side up so the filling stays in place.

A little sauce on the base helps keep the shells from sticking. The water stirred into that sauce loosens it slightly, and leaving some shells exposed lets the topping brown.

Baking cues and timing

Bake at 190°C (375°F) for about 30 minutes, as directed. Look for bubbling sauce and a topping that is just beginning to brown rather than relying on colour alone.

The sausage mixture is cooked before it goes into the dish, so baking mainly heats the filling through and melds the sauce and cheese. Serve promptly while the shells are hot.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the rich filling and melted cheese. Steamed or roasted vegetables also work well.

If there is extra tomato sauce, serve it at the table for anyone who wants more. Bread is an option for soaking up sauce, though the pasta already makes this a substantial meal.

Recipe notes & tips

• Break the sausage into small pieces as it browns so it mixes evenly into the filling.
• Let the sausage mixture cool before combining it with the egg and cheeses.
• Keep the cooked shells intact by handling them gently after draining.
• Arrange the shells open side up to keep their filling in place.
• Leave a few areas of the shells uncovered by sauce so the Parmesan can brown.

Variations

• Use hot sausage: swap in hot Italian sausage for a spicier filling.
• Add herbs: mix chopped parsley or basil into the filling for a fresh herbal note.
• Change the greens: use cooked, well-drained kale in place of the spinach.
• Make it meat-free: omit the sausage and add more cooked spinach to the cheese filling.
• Add chilli: stir chilli flakes into the tomato sauce for a gentle heat.

Common mistakes to avoid

• Overcooking the shells: cook only to al dente so they are less likely to tear when filled.
• Leaving excess fat in the pan: drain it after browning so the filling does not become greasy.
• Using wet spinach: drain it well before mixing to keep the filling from turning loose.
• Filling too firmly: spoon the mixture in gently to avoid splitting the shells.
• Covering every shell with sauce: leave some areas exposed as directed so the cheese can begin to brown.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an ovenproof dish until hot throughout, or microwave individual portions; add a little sauce if the pasta seems dry.

Frequently asked questions