Stuffed Shells
This recipe expertly guides you through preparing savory stuffed shells. Large pasta shells are filled with a rich mixture of Italian sausage, spinach, roasted red pepper, and sour cream, then nestled in a robust crushed and diced tomato sauce. Baked until bubbly and golden, it's a hearty and comforting main course, ideal for family meals.
Equipment
- 1 Large Pot For boiling pasta shells
- 1 Large Skillet or Dutch Oven For cooking sausage and simmering sauce
- 1 Large Mixing Bowl For preparing the shell filling
- 1 9x13 inch Baking Dish For assembling and baking the stuffed shells
- 1 Colander For draining pasta and spinach
Ingredients
Main
- 1 package about 16 Oz. Package Mild Italian Sausage (remove From Casings)
- 1 package 10 Oz. Package Frozen Spinach, Thawed And Drained Thoroughly
- 1 whole Roasted Red Pepper
- 1 whole Small Vidalia Onion
- 2 Tablespoons Chopped Garlic Divided
- ¼ cups Grated Parmesan Cheese
- ¾ cups Sour Cream
- 1 can 28 Oz. Can Crushed Tomatoes
- 1 can 15 Oz. Can Petite Diced Tomatoes
- 1 box 1 Pound Box Large Shells (cooked Aldente)
- ½ teaspoons Dried Oregano
- 1 teaspoon Dried Italian Seasoning
- ½ teaspoons Olive Oil
- 1 whole Bay Leaf
Instructions
- Preheat oven to 375°F (190°C).
- Cook large pasta shells in salted boiling water according to package directions until al dente; drain thoroughly and set aside.
- In a large skillet or Dutch oven, heat ½ teaspoon olive oil over medium heat. Add Italian sausage (removed from casings) and brown, breaking it apart, until cooked through. Drain excess fat.
- Add the small Vidalia onion, finely diced, and 1 tablespoon of chopped garlic to the sausage in the skillet; cook until onion is softened, about 5 minutes.
- Remove sausage and onion mixture from the skillet and transfer to a large mixing bowl. Stir in the thoroughly thawed and drained spinach, roasted red pepper (diced), Parmesan cheese, and sour cream until well combined.
- In the same skillet, add the remaining 1 tablespoon of chopped garlic, crushed tomatoes, petite diced tomatoes, dried oregano, dried Italian seasoning, and the bay leaf. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld.
- Carefully stuff each al dente pasta shell with the sausage and spinach filling.
- Spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells snugly in a single layer over the sauce.
- Pour the remaining tomato sauce evenly over the stuffed shells. Cover the baking dish lightly with foil.
- Bake for 20-25 minutes, or until the sauce is bubbly and the shells are heated through. Remove foil for the last 5 minutes if a slight crust is desired on top. Let rest 5-10 minutes before serving.
Notes
Ensure the frozen spinach is meticulously thawed and squeezed dry to prevent a watery filling which can dilute flavor and texture. Cook the pasta shells precisely al dente, as they will finish cooking and absorb sauce during baking, preventing a mushy final product. For an enhanced depth of flavor, consider roasting the red pepper yourself until charred, then peeling, rather than using a jarred variety. Allow the baked dish to rest for 10-15 minutes before serving; this allows the cheese and sauce to set, making for cleaner portioning and a more cohesive dish.