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Sausage and Ricotta Stuffed Pasta Shells

Sausage and Ricotta Stuffed Pasta Shells

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Ingredients

Adjust Servings:
16 Jumbo Pasta Shells
1 cup, grated Mozzarella Cheese
Stuffing
1 raw Chorizo Turkey Sausage
2 Tablespoons 4-5 stalks
3 ounces Spinach
1 teaspoon Sea Salt
0.25 teaspoon Black Peppercorns
0.5 teaspoon Dried Basil
0.5 teaspoon Dried Oregano
1 cup Ricotta Cheese
Sauce
2 Tablespoons Extra Virgin Olive Oil
2 large Shallots
2 large Garlic Cloves
20 ounces Crushed Fire Roasted Tomatoes
1 teaspoon Sea Salt
0.5 teaspoon Dried Basil
0.5 teaspoon Dried Oregano

Sausage and Ricotta Stuffed Pasta Shells

  • 60 minutes
  • Serves 4
  • Medium

Ingredients

  • Stuffing

  • Sauce

Directions

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These chorizo sausage and ricotta cheese stuffed pasta shells are making my comfort food dreams come true!

Not only does this dish come out so pretty, it’s very delicious with multiple flavor layers.

Although I am using chorizo turkey sausage in this recipe, you can also use pork or chicken sausage. I recommend going to the meat counter and seeing what is available and looks good! Raw sausages that already have some spices and are in the casings and my favorites to use.

To add a short cut, I use crushed fire roasted tomatoes. San Marzano’s are the best so look for the SM sign on the tomato carton or can!

Learn more about why San Marzano tomatoes are the best ever here!

You can also try this recipe with my homemade marinara sauce.

Steps

1
Done

Make The Stuffing

First, preheat your oven to 375°F and bring a large pot of water to a boil for the pasta.

If you have a large oven-safe skillet I recommend using that skillet. If your skillet is not oven safe, have a baking dish ready for later.

Heat the large skillet on medium-high heat then add 1 Tablespoon of olive oil.

Using the tip of your knife, slice through the sausage casing, lengthwise. Peel away the casing and discard.

Add the chorizo sausage filling to the hot oil. Using a wooden spoon, break up the meat.

Season with salt, black pepper, dried basil and dried oregano. Stir and sauté until the meat is fully cooked through.

Next, lower the heat to low and add the spinach. Add 1-2 Tablespoons of water then add a lid and allow the spinach to wilt, a couple of minutes.

Once the spinach has wilted, turn off the heat and add the ricotta cheese. Stir to mix evenly.

Now, grab a spoon and give the mixture a taste. Adjust seasoning if needed.

No need to clean the skillet, you will use it again to make the sauce.

Set aside for now.

2
Done

Cook The Jumbo Pasta Shells

At this point, the water should be at a roiling boil.

Add 2 Tablespoons of sea salt to the boiling water then add the jumbo pasta shells and give it a stir to ensure that none of the pasta shells are sticking together.

Cook the pasta al-dente or according to the package instructions then drain the pasta. I recommend setting a timer for 2 minutes less than the recommended time.

While the pasta cooks, make the sauce.

3
Done

Make The Sauce

Reheat your skillet to medium heat and add 2 Tablespoons of olive oil.

Add diced shallot or onion and sauté for a couple of minutes.

Next, add the finely minced garlic and sauté for a couple of minutes.

Add the crushed fire roasted tomatoes then season with salt, black pepper, dried basil and dried oregano.

Stir and allow to simmer on medium-low heat for 10-15 minutes.

Now, grab a spoon and give the sauce a taste. Adjust seasoning if needed.

4
Done

Stuff The Pasta Shells

If your skillet is not oven safe, transfer the red sauce to the baking dish and spread out evenly.

Stuff the jumbo pasta shells with the sausage, spinach and ricotta mixture then nestle them into the sauce.

Arrange the stuffed pasta shells however your heart desires!

Lastly, add the grated mozzarella cheese on top.

5
Done

Bake

Bake the stuffed pasta shells in your preheated 375°F oven for 25-30 minutes or until the sauce is bubbling and the mozzarella cheese is fully melted.

Allow to cool for 3-5 minutes before serving.

These pasta shells make for a great leftover as well! You can store them in an air-tight container in the refrigerator for up to 3 days.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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