Spinach Artichoke Stuffed Shells - Karyl's
Print Recipe

Sausage Spinach Artichoke Stuffed Shells

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: Marinara Sauce, Stuffed Pasta, Stuffed Shells, Three Cheese Pasta

Ingredients

  • 20 jumbo pasta shells
  • 8 ounces hot Italian sausage (I use Johnsonville brand)
  • 4 cups baby spinach, rinsed, stems removed
  • 1/4 cup yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups whole milk ricotta (you could also substitute part skim)
  • 3/4 cup Parmesan or Parmigiano Reggiano cheese, grated
  • 1/2 cup Mozzarella cheese, shredded
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 2 eggs, lightly whisked
  • 2 teaspoons fresh cracked black pepper
  • 1 1/2 teaspoons red pepper flakes
  • 1 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 16 ounces marinara sauce

Instructions

  • Preheat oven to 375 degrees
  • In a large pot of boiling, salted water, cook shells for about 9 minutes, until al dente. Drain and set aside
  • In a large skillet over medium heat, add Italian sausage and cook until just cooked through, about 5 minutes. Remove sausage and set aside. Wipe about 1/2 the oil out of the skillet
  • Add onion to skillet and cook, stirring occasionally, for 2 minutes, Add garlic, and cook for 1 minute. Add spinach and cook until wilted, about 3 minutes. Remove spinach mixture and set aside. Cool for 3-5 minutes, and chop well.
  • In a large bowl, add ricotta, 1/2 cup Parmesan, Mozzarella, artichoke hearts, spinach mixture, oregano, black pepper, pepper flakes, garlic powder, and eggs. Mix well to combine
  • Pour Marinara Sauce into the bottom of a baking dish. Fill shells with ricotta mixture, and place face-up on top of marinara sauce. Top with remaining Parmesan, and finish with crumbled Italian sausage.

  • Cover with aluminum foil, and bake for 30 minutes. Remove foil and bake, uncovered, for 5 minutes. Let rest for about 5 minutes before serving

Notes

I fit 10 shells into a 7x9 baking dish, so if you are making a full batch, use a 4.5qt baking dish, or 2 smaller dishes