Sausage Stuffed Shells with Spinach
Try this Sausage Stuffed Shells Recipe with Spinach, or contribute your own.
Try this Sausage Stuffed Shells Recipe with Spinach, or contribute your own.
- Carbohydrate 4.29382896796401 g
- Cholesterol 18.3858333488758 mg
- Fat 4.86729995316177 g
- Fiber 1.17471482219936 g
- Protein 8.40648502565348 g
- Saturated Fat 2.93199851007563 g
- Serving Size 1 1 Serving (208g)
- Sodium 3641.49971506385 mg
- Sugar 3.11911414576465 g
- Trans Fat 0.417227468298291 g
- Calories 92 calories
Step-by-step
- Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside.
- 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.
- 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.
- Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the thawed frozen spinach has been squeezed dry); cook 1 minute.
- Remove pan from heat and stir in ricotta cheese.
- Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well).
- 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.
Traditional baked ziti distributes meat and cheese evenly throughout a casserole, but jumbo pasta shells segment those elements into individual portions. This format requires specific handling to prevent structural failure during assembly. Cook the 16 to 18 jumbo shells in heavily salted water for precisely 9 minutes, stopping just short of al dente so the pasta retains enough structural integrity to hold the filling without tearing. An ice water bath arrests the internal cooking immediately. Transfer the drained shells to the cold water using a slotted spoon. This sudden temperature drop prevents the starch on the exterior from becoming gummy. Working with hot pasta leads to split edges and slippery surfaces.
Equipment and Thermal Control
A wide 9-inch by 9-inch baking dish accommodates this quantity without overcrowding the shells. Overcrowding traps steam, leading to water pooling around the base of the pasta rather than allowing the mozzarella to brown. Maintain the oven temperature at 350 degrees Fahrenheit. Aluminum baking pans conduct heat faster than ceramic or glass, which can scorch the delicate pasta tips before the internal ricotta mixture reaches serving temperature. Use a spoon with a narrow bowl to pack the pork and spinach mixture firmly into each cavity.
- Thaw frozen spinach completely and press it inside a clean kitchen towel until no liquid drips; excess moisture turns the ricotta filling watery.
- Brown the pork sausage over medium-high heat for 5 to 6 minutes, breaking the meat down into fine granules so the pieces fit inside the pasta openings.
- Bake uncovered for 25 to 30 minutes until the shredded mozzarella melts entirely and the pasta edges turn golden and crisp.
