Italian Unstuffed Shells
Enjoy all the flavors of the classic baked pasta dish while eliminating the time-consuming step of stuffing large individual shells. Smaller pasta is mixed with tender spinach, savory sausage and a three-cheese filling to create a comforting casserole the whole family will love.
Equipment
- 1 12-inch Oven-Safe Skillet
- 1 Medium Pot
- 2 Large Mixing Bowls
- 1 Colander
- 1 Spatula or Mixing Spoon
Ingredients
Main
- Kosher salt and freshly ground black pepper
- One 12-ounce box medium pasta shells
- One 28-ounce can peeled San Marzano tomatoes
- 2 tablespoons olive oil
- 1 pound bulk Italian sausage spicy or sweet
- One 20-ounce package frozen chopped spinach thawed and squeezed dry
- 1 cup full-fat ricotta cheese
- 1 cup grated Parmesan
- 1 cup shredded mozzarella
- 1 large egg
- 1 clove garlic minced
- Dash nutmeg
- 8 ounces sliced fresh mozzarella
- 4 to 5 fresh basil leaves torn
Instructions
- Preheat the oven to 375 degrees F.
- Bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
- Add the tomatoes to a large bowl and use your hands to crush them into chunky pieces; set aside.
- In a 12-inch skillet over medium-high heat, add the oil. Add the sausage and brown in large chunks until no pink remains, 5 to 8 minutes. Set aside on a paper towel-lined plate. Wipe out the fat from the skillet, leaving about 1 tablespoon behind. Add about a third of the tomatoes to the skillet and stir to pick up any remaining browned bits. Set aside.
- In another large bowl, add the spinach, ricotta, Parmesan, shredded mozzarella, egg, garlic, nutmeg and 1 teaspoon each salt and pepper. Mix to combine. Add the cooked pasta and sausage and gently mix.
- Add the pasta and sausage mixture to the skillet. Top with the remaining tomatoes and then the sliced mozzarella. Bake, uncovered, until heated through and the cheese is bubbling, 20 to 25 minutes. Garnish with torn basil before serving.
Notes
Ensure your 12-inch skillet is oven-safe for seamless transfer from stovetop to oven; otherwise, transfer the mixture to a baking dish before baking. Crushing San Marzano tomatoes by hand yields a rustic, flavorful sauce. Thoroughly squeeze the thawed spinach dry to prevent a watery casserole. Cook pasta al dente as it will finish cooking in the oven. A dash of nutmeg truly enhances the cheese mixture's savory depth. For best texture, brown sausage in large chunks then break down as desired.