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Sausage Stuffed Shells Recipe with Spinach

by on December 8, 2011 · 154 comments

Sausage Stuffed Shells with Spinach

After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. Alone.

How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. Being someone who likes to look on the bright side of life, that made me think the recipe was a success and as Adam mentioned to me just after his last stuffed shell, hey, maybe we can say these are finger food!

So, there you go. Serve these stuffed shells as the main event or serve as  finger food — while the the filling is not dry, it really isn’t overly soft either, so taking a bite doesn’t leave you with a mess.

How to make Our Sausage Stuffed Shells Recipe with Spinach

Our stuffed shells recipe is pretty simple. Cook some large pasta shells according to the package directions. Then, when they are cooked, drain and add to a large bowl filled with ice water.

Sausage Stuffed Shells with Spinach

Now, on to the filling. Start by removing the casing from sausage links. Just use a sharp knife to pierce the casing and peel it off the meat.

Sausage Stuffed Shells with Spinach

Heat a large skillet over medium heat. Once hot, add the pork sausage to the pan and use a wooden spoon or similar to break the sausage apart. Cook the sausage until browned.

Sausage Stuffed Shells with Spinach

Add a tablespoon of minced garlic and cook for about 30 seconds. Watch the garlic does not burn, here.

Sausage Stuffed Shells with Spinach

Pour in a can of diced tomatoes, juice and all.

Sausage Stuffed Shells with Spinach

Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. We do not want the water, only the spinach. By the way, you could use fresh spinach here, instead.

Sausage Stuffed Shells with Spinach

Add the spinach to the pan and stir.

Sausage Stuffed Shells with Spinach

Now, remove the pan from the heat and add in some ricotta cheese. This will make the filling creamy. Taste for seasoning, then use a spoon to fill each pasta shell.

Sausage Stuffed Shells with Spinach

Sprinkle a little cheese on top of the stuffed shells then bake in the oven for 25-30 minutes or until the cheese has melted and the tips of the shells begin to crisp up and brown.

Sausage Stuffed Shells with SpinachDid you like our Sausage Stuffed Shells Recipe with Spinach? If so, we bet you’ll love these, too!

4.6 from 25 reviews
Sausage Stuffed Shells Recipe with Spinach
 
Prep time
Cook time
Total time
 
The filling for our sausage stuffed shells recipe with spinach isn't overly gooey or soft, so not only do they make for an excellent dinner served with a salad on the side, they double as finger food for your next party. Substitute pork sausage for chicken sausage, just add a tablespoon of olive oil to the pan before adding the chicken sausage so it does not stick to the pan.
Created By:
Yield: 4
You Will Need
  • 16-18 jumbo pasta shells
  • 1 pound fresh pork sausage links, casing removed
  • 1 tablespoon minced garlic
  • 1 (14-ounce) can diced tomatoes
  • 1 cup frozen spinach, thawed and squeeze dry
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • salt and freshly ground pepper
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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154 Comments

1 Bev Weidner December 8, 2011 at 2:43 pm

That’s it. I’m moving in.

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2 Simply Tia December 9, 2011 at 6:13 am

Your step by step photos are lovely. I’m saving this recipe. Thanks!

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3 Snippets of Thyme December 9, 2011 at 7:39 am

That dish looks so very delicious. I love how you arranged the shells in a circular pattern. Saw this photo on FoodGawker!

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4 Joanne December 9, 2011 at 8:23 am

Thanks so much! That dish is similar in size to a round cake pan, which would work nicely, too!

Joanne

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5 Angie@Angiesrecipes December 9, 2011 at 11:41 am

A beautiful and comforting dish. Love the simple yet tempting presentation.

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6 CookingMustache May 14, 2012 at 12:16 am

This would be awesome with some spicy italian sausage. If you love to cook check out Chppd.com its fun and you could win cool stuff.

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7 Carolyn Jung December 9, 2011 at 12:52 pm

Gawd, these look sooooo good! The filling has all my fave pasta ingredients in it, too.

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8 Joanne December 9, 2011 at 4:28 pm

:) ours, too!
-Joanne

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9 Jan December 11, 2011 at 11:40 am

Oooh, those look good, and your tutorial makes it look so easy and doable that I am inspired to make them! Thanks for that! And as for eating half of them by the time you got back, I could have done the same thing. Lol. We only get 30 minutes at work to get to the lunch room (2-5 mins depending on who is loping in the hall in front of you), 5-10 minutes to wait for our turn at the three microwaves, 2-5 minutes to warm your food, 3 minutes to get a wet wipe to clean a table, 3 minutes to let your food cool enough to eat, 2 minutes to eat, and then another 2-5 minutes to lope behind those who are meanering back to the call center floor. Ergo, yes, I could eat half of those in the time it took you to get back. : )..

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10 Joanne December 12, 2011 at 10:24 am

too funny! we’re glad you understand where we are coming from :)
-Joanne

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11 Molly @ Toffee Bits and Chocolate Chips December 11, 2011 at 3:46 pm

Wow- this looks great! Can’t wait to try it. I’m including it on my “found on pinterest Sunday” post! yumm So glad I found your blog too.

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12 Joanne December 12, 2011 at 10:25 am

Awesome! Thanks so much!

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13 Daisy December 15, 2011 at 1:45 pm

I have been browsing Foodgawker for ideas of what to serve for Christmas Eve. This is a winner! It looks gorgeous and sounds easy for guests to eat. My family thanks you in advance.

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14 Jil December 18, 2011 at 2:25 pm

Trying it out right now! I don’t eat pork., so I used chicken sausage. Can’t wait to see how they taste and what my guests thinks of them! Thanks for the new recipe and the tutorial.

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15 Courtney December 18, 2011 at 6:39 pm

Saw this in the morning, made it for dinner tonight! SOOOOO good. I changed the tomatoes to a large can of crushed, through half in with the stuffing and then spooned the other half over each shell before baking.

Also seasoned with pepper, salt, oregano, basil, and parmesan. Used Turkey Sausage for less fat too.

I loved it, thanks so much for making our bellies happy tonight!

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16 Courtney December 18, 2011 at 6:41 pm

threw…red wine talkin!

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17 nancy December 19, 2011 at 4:50 pm

this looks delicious. something to try over xmas break when i have time to cook. thanks for posting.

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18 Jolene December 20, 2011 at 10:56 am

I was browsing for ideas to revamp our Boxing Day brunch menu; every year for a group of about a dozen friends & family, we prepare a large, many coursed meal as a way of saying “thank you” for their frienship, love & support and it’s one of the few times we all get together and just enjoy ourselves.

This is a perfect, simple first course which will be great to have out as a finger food. I’m thinking I may add some more cheese and breadcrumbs as an additional binder for the filling, I would have never thought to do this & it’s wonderful!

Thank you so much for sharing!

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19 Emily December 20, 2011 at 12:11 pm

This looks delicious! I can’t wait to try it!

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20 Becca December 21, 2011 at 3:15 pm

These look sooo yummy! I’m thinkin I might try to make them for our Christmas Eve dinner this year…we always do italiano and I want to try new stuff! Hope I don’t screw them up too bad! ;)

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21 Shannon December 23, 2011 at 1:10 pm

This looks delicious, I’ve never made stuffed shells! Why do you have to put the shells in cold water after cooking them?

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22 Joanne December 23, 2011 at 1:12 pm

Hi Shannon, we add them to cold water so they do not dry out while we make the filling.
-Joanne

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23 Becca December 26, 2011 at 8:04 pm

Made them as planned! They turned out AMAZING and were a big hit with everyone! Even the kids!

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24 Daisy December 26, 2011 at 8:46 pm

Joanne,
I wanted to let you know that I made these shells for my Christmas Eve party and they were a huge hit! Everyone raved about them. Here’s the link for my post, with credit given to you and a link back to your blog.

Thanks for sharing!
daisy

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25 Joanne December 27, 2011 at 9:27 am

Awesome! So happy that you and your guests liked them!!! Love the post, too!
Joanne

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26 Daisy December 26, 2011 at 8:47 pm
27 Lauren December 31, 2011 at 11:24 am

I’ve made these four times already, and we love them! If you don’t mind, I’d love to blog about making them and link back to your website for the original recipe! Thanks for sharing these!

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28 Tina January 9, 2012 at 10:39 pm

I literally gave myself a pat on the back when I made this. I saw this recipe two nights ago and wanted to show off to my husband (we just got married 3 weeks ago) that I could make this. The next day, I bought all of the ingredients and got to work. IT WAS A HIT!! Hubs was verrry happy. I will be attempting more of your recipes soon. Thanks!

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29 Jon January 13, 2012 at 10:16 pm

Saw it this morning, made it for dinner tonight. Amazing. I actually made a double batch to feed my roommates. :)

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30 Michelle Mendoza January 21, 2012 at 12:22 pm

These look amazing!! Totally making these tonight. What kind of side item, if any, would you put with it?

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31 julio January 24, 2012 at 5:37 pm

My family and I will make one of the most beautiful dishes, The stuffed shells with sausage and spinach that was inspired by Adam and Joanne. Thou, I might say I will add a little of Puerto Rican homemade hot sauce.

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32 Valerie January 25, 2012 at 9:41 am

plan to make for super bowl party – looks like finger food to me

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33 Michelle January 25, 2012 at 4:17 pm

Amazing! I made this as my first meal to impress the boyfriend. We both loved it! I shared some with my coworkers the next day and they liked it as well. Thank you!

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34 Joanne January 25, 2012 at 5:34 pm

So happy to see that you and your boyfriend loved the recipe :)
-joanne

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35 jadablue January 25, 2012 at 11:16 pm

These are yummy! However, the shells seem to break easily. I tried not cooking them so long in the water, and they were hard, and then when I left them in longer, some of them tore. I couldn’t find a happy medium. Only a few remained completely in tact. I still stuffed the torn ones, and they were good anyway! I wonder if some shells are better quality than others.

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36 Joanne January 26, 2012 at 3:34 pm

I know what you mean, i do think it is the brand. We currently are using San Giorgio — we have not had issues, but are looking for other brands to test out.
Make sure you cook them in a large pot of boiling water, so they have room to move around.
-joanne

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37 Christine January 29, 2012 at 1:29 pm

Hi Jadablue,

I have found that if you add a little evoo to the water while you boil the shells, they won’t tear or break. I have been using the cheapo store brand of shells with no problem. Also, to Joanne, GREAT RECIPE!!

:-)

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38 Joanne January 29, 2012 at 3:46 pm

Hi Christine! Thanks so much for your tip :) Great idea!
-joanne

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39 Brittany January 26, 2012 at 1:03 pm

How long should these keep for? I was thinking of making them as finger food snacks for a party but would need to make them the day before because of prep time constraints.

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40 Joanne January 26, 2012 at 3:32 pm

Brittany, you would be fine making them ahead of time. We suggest no more than 2 days if kept tightly covered in the fridge and no more than a month if tightly covered in the freezer.
-joanne

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41 Brittany January 27, 2012 at 1:26 pm

Thanks!!!

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42 Jessymay January 29, 2012 at 12:30 pm

These look amazing! My dad and bf will go crazy, BUT I hate tomatoes!!! Anyone have a suggestion for a substitute? I’m afraid I wont be able to because the sauce is in the recipe too!

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43 Joanne January 29, 2012 at 3:48 pm

Jessymay, You should be fine if you remove the tomatoes. There really is not much of a sauce here since any juice from the tomatoes actually gets reduced down. Flavor-wise, the shells will still be delish!

If you are going to use sausage, just remove the tomatoes, if you use ground chicken or turkey, add a splash (1/4 cup) of chicken stock to add back some moisture.

-joanne

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44 Aminah January 30, 2012 at 3:25 pm

Joanne,

This recipe looks great. I was wondering what would you substitute for ricotta?
Thank you.

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45 Joanne January 30, 2012 at 3:36 pm

Hi Aminah, Give goat cheese a try, it will melt into the shells really nicely. If that isn’t up your alley, you could try cream cheese or mascarpone cheese. Hope that helps!

-joanne

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46 Jill January 30, 2012 at 10:25 pm

OMG!! This was fantastic! I did add mushrooms and it was very easy and everyone loved it!! It wasn’t as heavy as I would of thought, it was perfect! Great to add to our meal plan for sure!! Thank you so much!!

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47 Joanne January 31, 2012 at 9:03 am

so happy you liked it, Jill!
-joanne

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48 Cathy February 14, 2012 at 7:45 pm

Thanks so much for this recipe! I just made it and the whole family loved it. The recipe was easy to follow and quick to make. Will definitely be making this again :)

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49 Adam February 15, 2012 at 3:43 pm

So glad you liked it!

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50 Pennie February 16, 2012 at 9:48 pm

Thank you so much for this recipe! My family LOVED it….and they are very picky eaters!

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51 wintersundays February 17, 2012 at 5:32 pm

Just made this. Just love, love this dish!! Thank you so much!

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52 Dawn February 20, 2012 at 7:04 pm

I made these last nite! So frigin delish! Thanks for sharing….

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53 Joanne February 21, 2012 at 10:47 am

so glad you liked them!

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54 Chris February 27, 2012 at 9:05 pm

Very tasty. I had more than enough filling for 16 shells and used the rest to make sandwiches. Will have to try the taco version next.

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55 Stephanie March 3, 2012 at 7:13 pm

Great Recipe!!! I have been looking for a good stuffed shell recipe. I have a question…..do you think I can substitute the sausage for shrimp?

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56 Adam March 4, 2012 at 2:33 pm

Shrimp is a great idea. Let us know how it goes if you decide to try it out!

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57 Kellie March 4, 2012 at 12:30 am

I made these as an appetizer for a party and they were great!

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58 Leslie March 5, 2012 at 12:21 pm

What kind of side items do you suggest??

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59 Joanne March 5, 2012 at 3:22 pm

Hi Leslie, Try a light salad or even some cooked/steamed vegetables. The shells are pretty substantial, so anything light on the side would be great.

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60 Karen March 6, 2012 at 10:20 pm

Hi Joanne & Adam! I found your recipe on pinterest and made a double batch tonight for dinner. It was a huge hit! My family loved it and we will definitely make them again. I did tweek the recipe a bit by using rolls of bulk pork sausage, onion and both fire roasted tomatoes & a can of tomatoe, basil & garlic tomatoes. Not big differences but it was delish! Thanks for sharing your recipes and a little piece of yourselves with us….I love your Blog! Keep cooking and writing. :-)

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61 Stephanie March 8, 2012 at 2:48 pm

I love your photos of step by step instructions…so nice. Great dish!

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62 Joanne March 8, 2012 at 4:54 pm

thank you!

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63 Stephanie March 13, 2012 at 6:06 pm

Do you have to use frozen spinach or does fresh baby spinach work just as well?

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64 Joanne March 14, 2012 at 10:32 am

fresh spinach is fine, too!

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65 rebecca freeze March 28, 2012 at 5:14 pm

trying this tonight..I may have got the wrong sausage..but I am gonna use Italian sausage .hope they come out great !

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66 Marisa March 28, 2012 at 10:09 pm

I just wanted to drop a comment to say thank you SO much for this recipe. My family absolutely loved it! :)

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67 Kelly April 11, 2012 at 12:56 pm

I made these last night.. and for some reason when i took them out of the oven the pasta became hard, almost dried it out… what did i do wrong?

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68 Joanne April 11, 2012 at 1:09 pm

Hi Kelly, the shells should get a little crispy around the edges, but not super hard. If the shells were not full, that could have lead to the shells drying out a bit too much… sorry it didn’t work out for ya!

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69 Kristina May 2, 2012 at 11:48 pm

Delicious, flavorful and unique. If I make again, would probably serve the shells with a side of marinara for dipping.

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70 Candace May 7, 2012 at 4:51 pm

I tried this recipe a few months ago and loved it! I had the wrong sausage so I said I wanted to make it again….and today’s the day! Wish me luck! I also liked it better with some marinara sauce on top! :D

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71 Maria Victoria May 9, 2012 at 12:06 am

I’m doing this for lunch tomorrow it looks incredible!! Thanks for sharing the recipe!!!

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72 kristina June 25, 2012 at 9:12 pm

This was so good!!!!!!!!!!!!!!!!!! I could not get enough. I do not like spinach, but you could not even taste it.

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73 Alexis July 30, 2012 at 12:58 am

Made these tonight, was delicious!!!! my hubby loved them too :)

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74 D. Marie August 7, 2012 at 9:37 pm

I found this recipe on Pinterest, and it was a hit with my family. My husband even asked me to sub the sausage for Italian sausage. Next time. :) Great recipe.

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75 Jessica August 26, 2012 at 7:42 pm

I made this 8/26/12. It was DELICIOUS! My husband said it tasted like something you’d eat in a fancy restaurant. I did make some modifications, however: I used cottage cheese instead of ricotta; I used diced tomatoes WITH green chilies instead of just diced tomatoes; I added grated parmesano romano cheese to the mixture; I used 2 pounds of bulk sausage instead of one pound of sausage.

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76 Nicole August 27, 2012 at 11:54 pm

I found this to be soo yummy.!!!! I did use Cream Cheese instead of the Ricotta because I do not care for how ricotta tastes or texture. Turned out wonderfully and was a big hit with my family even with my picky eater.

Thank you

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77 Adam August 30, 2012 at 11:47 am

Hi Nicole, So happy you (and your picky eater) enjoyed them!

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78 Heather September 3, 2012 at 10:21 am

Love this recipe! I am wanting to make this for a family in need of some extra meals. If I make it ahead of time and freeze it for them, how long would you recommend cooking it for? Can they cook it from frozen or would it need to completely thaw first? Thanks!!

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79 Adam September 3, 2012 at 11:10 am

Heather — Yes, you can cook from frozen, we would suggest 45 minutes to an hour. (You may also want to add a little pasta sauce to the top before freezing, this way everything will stay moist during the extra cooking time).

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80 Christi October 15, 2012 at 9:49 am

Found this on Pinterest and boy, was it a hit! I made these last night, with a few minor changes. I doubled the recipe, used basil, oregano flavor canned tomatoes, added italian seasoning, used hot italian sausage and topped with a marinara sauce. I had four hungry guys to feed and they were moaning through the whole meal and going back for seconds. Needless to say, they said the recipe was a keeper. Thanks for posting!

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81 Joanne October 18, 2012 at 12:26 pm

So glad you and your family/friends liked it!

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82 Roshni October 18, 2012 at 12:04 pm

Super easy for a weeknight meal and tasted great! I used hot italian sausage – delicious!

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83 Joanne October 18, 2012 at 12:21 pm

Great idea to use the hot Italian sausage!

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84 Jordan October 22, 2012 at 10:33 am

I will never make regular stuffed shells again! I used fresh spinach instead of frozen, and added a few Italian staples that were missing from the ingredients like fresh basil and oregano, as well as garlic powder and parmigiana cheese. I also lined my pan with home made marinara sauce that I had left over from a previous meal. Such a delicious dish!

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85 Joanne October 22, 2012 at 7:57 pm

Thank you! Love all your additions :)

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86 Annie November 6, 2012 at 7:01 pm

I just made the recipe and it’s in the oven now. The stuffing is good and I’m sure the whole thing will be delicious but it definitely didn’t only took 5 minutes to prepare…

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87 Joanne November 7, 2012 at 4:31 pm

Hi Annie! You’re right — that was a mistake in the recipe. We made the prep time 15 minutes. Thanks so much for bringing it to our attention :)

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88 Katie November 8, 2012 at 8:04 pm

I made these tonight and they were pretty amazing! I substituted cream cheese for the ricotta (I get squeemish around ricotta and cottage cheeses) and they were still fantastic! I also added some shaved parmesan to the filling mix. I’ll be making this for the in-laws and other guests when they visit. These have a huge WOW Factor and they’re sooooooo easy. Thank you!

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89 Joanne November 9, 2012 at 10:47 am

Great! We’re so happy you loved them :)

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90 Danielle November 19, 2012 at 8:15 pm

AMAZING!!! I just finished eating (way too many of them) and they rock! Cant wait to make them for my dinner swap!!

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91 Susan November 21, 2012 at 7:27 pm

I made these when I found the recipe thinking they sounded good. Told my husband that I would end up making our granddaughter that lives with us a grilled cheese, cause she wouldn’t eat eat. Imagine my Surprise :) she loved them and requests that I make the recipe often. Thank You for a wonderful recipe that included vegetables that I have never got her to eat before!!

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92 Joanne November 23, 2012 at 4:56 pm

Yay! So happy everyone liked it!

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93 Caryn November 21, 2012 at 8:46 pm

I just made this tonight and it was a HIT!! A few modifications though, I used oregano, basil, and more garlic. Also, I added a little more ricotta, a bit of mozzarella, and some parmesan to the mix. Either way, we loved it and my husband was excited to have the leftovers for lunch tomorrow. I had to remind him that tomorrow is Thanksgiving! Haha Thank you for the great recipe!

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94 Alaina @ Fabtastic Eats November 24, 2012 at 7:41 pm

I just came across this today & had everything I needed so i made it tonight for dinner! I added a little extra cheese because we’re cheese fanatics, but it was amazing! It made us 24 shells, and every last one of them was eaten! Thanks!

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95 tammy December 5, 2012 at 11:46 pm

Ok..these were EXCELLENT! Made a batch pre-Christmas just to make sure it was sufficient for the fam. Ate practically by myself in 2 days. On schedule to make for Bible study girls last brunch of the year. Thanks for the yumminess!!

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96 Joanne December 6, 2012 at 4:31 pm

Awesome!

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97 Mark December 25, 2012 at 8:43 am

I made this recipe last night, Christmas Eve, for my family. The only thing I did, was substituted the sausage for turkey breakfast sausage. They were awesome! Your directions were perfect, which made it easy to make, and easy to repeat the recipe when everyone was asking how to make them. Thank you!

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98 Joanne December 27, 2012 at 1:02 pm

Thanks :) So happy you and your family loved them!

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99 Jocelyn January 6, 2013 at 6:52 pm

I made this for supper, very yummy..

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100 Kristin January 31, 2013 at 10:26 pm

Step by step was perfect!!! Loved this recipe!
My sausage took about 15 mins to cook and then I added the other ingredients.

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101 Anna February 26, 2013 at 12:28 pm

I found you from Pinterest and i will definitely bookmark your site. I love your recipes.. I cannot wait to try to recipe.

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102 titan watches April 21, 2013 at 5:17 am

Hmm it looks like your blog ate my first comment (it was extremely long) so I
guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog.

I too am an aspiring blog blogger but I’m still new to the whole thing. Do you have any helpful hints for inexperienced blog writers? I’d genuinely appreciate it.

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103 Joanne April 22, 2013 at 12:46 pm

HI there — Thanks so much. We would be happy to chat over email ( inspiredtaste (at) gmail.com ). For now though, check out this awesome blog post by Lori (Recipe Girl). She compiled over 150 links to help bloggers.

Link: http://www.recipegirl.com/2013/03/26/how-to-be-a-food-blogger/

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104 Kathy June 8, 2013 at 11:01 am

I have made this and now use the small sweet peppers instead of pasta shells. It’s better to me, but the sausage stuffing is great. Everyone I’ve given these to loves them. Great recipe, it’s a keeper and I make over and over.

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105 Joanne June 10, 2013 at 10:04 am

Love your idea for using small peppers instead of pasta!

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106 Shay June 21, 2013 at 4:31 pm

I made these for my family after seeing them but we arnt a HUGE fan of ricotta cheese so i changed it to cream cheese and it worked as well! Everyone loved them, so tasty!

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107 Miriam Lucas July 9, 2013 at 2:33 pm

For the stuffed shells, what could I use in the place of Ricotta cheese?

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108 Joanne July 12, 2013 at 9:55 am

Cream cheese or cottage cheese will work well.

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109 Ashley July 9, 2013 at 8:22 pm

These were amazing! I made them a few weeks ago and my fiance loved them (I did too). Yesterday we found out that his Best Man was bowing out of the wedding because he doesn’t like me and can’t support his best friend in marrying me. I told my fiance that I would take him out to dinner tonight and we’d have a fun time, to try and get his mind off of it. He said he’d rather eat at home and for me to make the pasta shells I had made a few weeks ago. So we stayed home, ate these shells (with a solid layer of cheese added to the top because ‘you can never have too much cheese’ according to him), and had cheesecake for dessert. Thank you for lifting my fiance’s spirits.

Also, when I make them I use the Great Value Italian Blend cheese instead of the mozzarella and it’s really good.

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110 chelsea November 8, 2013 at 6:40 pm

Made this for dinner tonight. So yummy.

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111 Alex Randell November 20, 2013 at 12:09 am

Superb recipe …My family loved it!!!!

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112 Wendy H November 28, 2013 at 6:14 pm

This was a great, easy to make recipe. I used hot Italian sausage and 14 oz of Classico Florentine pasta sauce instead of the diced tomatoes. My family wanted extra sauce on the side but I liked it just the was it was. Definitely a keeper!

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113 Brooke December 24, 2013 at 3:30 pm

I’ve made these before and they are soooo delicious!

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114 Sara December 25, 2013 at 12:51 pm

Love love this recipe and have made it many times! The only tweak I make to the recipe is that I cover them in marinara sauce before baking 25 minute and then add shredded mozzeralla for the last 5 minutes. Delicious! And so easy!

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115 Belinda January 9, 2014 at 8:00 am

I made these last night and they were absolutely delicious. Thank you for the step by step instructions and pictures.

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116 Anita February 1, 2014 at 3:40 pm

Making this now to put in the oven for the BIG GAME tomorrow. New take on game day finger food. It is so yummy.

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117 Brianna February 7, 2014 at 11:37 pm

This recipe is AMAZING! I made it two days ago and have looked forward to the leftovers every meal since then! I used spicy sausage and it turned out great! Thanks so much for sharing, I will definitely be making it again!!

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118 Kathy April 29, 2014 at 8:46 am

This looks fantastic and I see that Ms. Gallagher has included links to other yummy variations on this theme. I’d like to add that these would be great stuffed with: good quality surimi (fake crab meat), little shrimps, chopped green onions, chopped red bell peppers, spinach, a bit of minced garlic and several tablespoons of capers. Instead of the ricotta, I’d recommend some shredded swiss and a jar of Classico 4-Cheese Alfredo Sauce (it’s much lighter than homemade alfredo sauce) and finally some lemon juice drizzled over the whole mixture. All of the ingredients could be mixed in a bowl without ‘pre-saute-ing’ (i.e. fresh) and simply stuffed into the shells. Cook time would still be 35 minutes at temp of 375. Yum-yum! We’ve done this with manicotti and lasagna – both turned out wonderfully!

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119 Jennifer June 7, 2014 at 11:43 pm

I’ve made this recipe several times and it’s always a hit. I wished I’d taken a picture of it in the pan before I added the ricotta though. It was so pretty! And it was so delish! I don’t like the shells crunchy but I do like them saucy so I covered them with a homemade tomato sauce. Yummy!

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120 Joan June 9, 2014 at 8:12 am

What a wonderful idea. It’s like a lasagna, only instead of layers of ingredients, it’s combined in the pasta shell. This will be my next Sunday dinner, and I know it will be a big hit. What a great idea!

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121 Joanne June 9, 2014 at 11:34 am

Hope you love it, Joan!

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122 Luz June 15, 2014 at 6:51 pm

I was looking for a different recipe for stuffed shells and found yours. I am so glad I did! I used hot Italian sausage. I made a cheese sauce with parmesan cheese to pour over the shells. Delicious!

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123 Joanne June 20, 2014 at 12:18 pm

Hi Luz, the cheese sauce was such a great idea! Yum.

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124 Megan June 22, 2014 at 9:25 pm

These were a hit with my young boys, which is always a challenge! Yummy, yummy! I did add marinara to them:)

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125 jas June 28, 2014 at 5:28 pm

I cook….alot. I cook all kinds of food and so does my husband. But I’ll tell you, this has to be the most requested recipe by him. Ever. He would have it almost every other day if I would make it. When I make it we have enough for lunch the next day, it’s only the two of us. Then when lunch is over he complains that I didn’t make enough. Great recipe.

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126 jas June 28, 2014 at 5:29 pm

I do have one modification…creamed spinach instead of plain.

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127 Susan July 29, 2014 at 11:09 am

I wanted to let you know that I have a very picky eater, and she absolutely loves these shells!!! is always requesting grandma to make the sausage shells.

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