These super stuffed shells are sure to be a crowd pleaser at your next family dinner! Loaded with sausage, spinach, basil, sun-dried tomatoes, and roasted garlic, they pack a flavor punch that will have you going back for seconds…. and thirds.
I’ve always enjoyed stuffed shells but…. they seem a little plain sometimes. And if you’re going to stuff shells, why stop at cheese? So I decided to throw in a little of this and a little of that to make them extra yummy. There definitely needed to be a balance so I took my time considering what would go best together. Sweet italian sausage made sense since it gives a great meaty flavor, is easy to mix, and doesn’t get super oily. I added basil and spinach for an earthy, herby flare that almost makes the meal seem healthy lol. I love the sweetness and tang of sun-dried tomatoes so I threw those in for a little pop. Recently I learned how to properly roast garlic…. I’m obsessed with the smooth carmelized flavor that brings to everything. It’s not very surprising that it wiggled its way into my shells. I also added mozzarella fresca to go along with the traditional ricotta. chopping them into little bite-size bits, they were similar to cheese curds! Definitely a pleasant surprise! The rest was easy!
- 1 container Jumbo shells
- 3-4 cups mariana sauce – store-bought or homemade
- 1/2 lb sweet Italian sausage
- 1 head roasted garlic
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 cup ricotta
- 1 egg
- 1/2 lb mozzarella fresca, chopped
- 1/2 cup parmesan
- 1/2 cup fresh spinach, finely chopped
- 1 bunch fresh basil finely chopped
Time: 1 hour 40 minutes
Preheat oven to 350 degrees.
In a small pan, fry sausage breaking up into smaller pieces as it cooks.
Drain meat and set in the refrigerator to chill for about 20 minutes.
Cook Jumbo shells according to package directions.
In a large mixing bowl combine chilled sausage, roasted garlic, sun-dried tomatoes, ricotta, egg, mozzarella, parmesan, spinach, and basil.
Stuff each shell with a large spoonful of mixture and place in a greased 9×13 pan.
Add a little marinara sauce underneath the shells so they don’t dry out.
Cover and bake for 20 minutes
Uncover and bake for an additional 20 minutes
Warm up the rest of the marinara sauce while the shells are baking.
Serve immediately, pouring marinara over each shell.