Easy Spinach and Three-Cheese Stuffed Shells Recipe
A comforting and delicious meal, this easy stuffed shells recipe combines spinach, three cheeses, and a hearty tomato sauce. It's perfect for family dinners or gatherings, with rich flavors and a satisfying texture everyone will love.
Equipment
- Oven-safe skillet
- Large saucepan
- Gallon-size zip-top bag
Ingredients
Tomato Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 pound ground spicy Italian sausage
- 2 28-ounce cans crushed tomatoes
- 1 red bell pepper seeded and sliced
- 2 teaspoons dried oregano
- ½ teaspoon crushed red pepper flakes adjust to taste
- Kosher salt and freshly ground pepper to taste
Filling:
- 1 8-ounce bag frozen chopped spinach, thawed and squeezed dry
- 16 ounces whole-milk ricotta cheese
- 2 cups shredded Gouda cheese
- 1 cup fresh basil leaves chopped (plus more for garnish)
Shells:
- 1 1-pound box jumbo pasta shells, cooked al dente
- 8 ounces fresh mozzarella cheese torn
Instructions
- Preheat and Start the Sauce: Set your oven to 350°F. In a large oven-safe skillet, warm the olive oil over medium-high heat until it shimmers. Add the ground sausage and cook, using a wooden spoon to crumble it into smaller pieces, until it’s browned and cooked through, about 5 to 8 minutes. Lower the heat and stir in the crushed tomatoes, sliced bell pepper, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Let the mixture simmer gently until it thickens slightly, about 10 to 15 minutes. Mix in the thawed and drained spinach, tasting to adjust seasoning as needed.
- Cook the Pasta: Bring a pot of salted water to a boil and cook the jumbo pasta shells until they are just tender, following the package instructions. Drain them well and set them aside to cool slightly so they’re easier to handle.
- Make the Cheese Filling: Combine the ricotta, shredded Gouda, and chopped basil leaves in a medium mixing bowl. Transfer this mixture to a gallon-sized zip-top bag, squeezing it into one corner. Snip off about half an inch from the bag’s corner to create a makeshift piping bag.
- Fill the Shells: Using your prepared piping bag, carefully squeeze about a tablespoon of the cheese mixture into each cooked pasta shell. Nestle the stuffed shells into the skillet over the prepared sauce, arranging them in a single layer. Scatter the torn mozzarella pieces evenly over the stuffed shells.
- Bake the Dish: Place the skillet in the preheated oven and bake for 25 to 30 minutes, or until the cheese on top is fully melted and begins to turn golden brown. Remove the skillet from the oven and let it rest for about 5 minutes before serving.
- Finish and Serve: Sprinkle the dish with more fresh basil leaves for garnish and serve warm. Any leftovers can be stored in an airtight container in the refrigerator for up to three days.
Notes
- For a vegetarian version, omit the sausage and increase the red pepper flakes for extra flavor.
- Substitute another melting cheese like Gruyère for Gouda for a slightly different taste.
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