Name: Sausage and Ricotta Stuffed Pasta Shells
Total time: 1 h
Yield: 4 Servings
Ingredients: Jumbo Pasta Shells: 16; Mozzarella Cheese: 1 cup, grated; Chorizo Turkey Sausage: 1 raw; Olive Oil: 2 Tablespoons; Spinach: 3 ounces; Sea Salt: 1 teaspoon; Black Peppercorns: 0.25 teaspoon; Dried Basil: 0.5 teaspoon; Dried Oregano: 0.5 teaspoon; Ricotta Cheese: 1 cup; Extra Virgin Olive Oil: 2 Tablespoons; Shallots: 2 large; Garlic Cloves: 2 large; Crushed Fire Roasted Tomatoes: 20 ounces; Sea Salt: 1 teaspoon; Dried Basil: 0.5 teaspoon; Dried Oregano: 0.5 teaspoon

Ingredients

16 Jumbo Pasta Shells

1 cup, grated Mozzarella Cheese

Stuffing

1 raw Chorizo Turkey Sausage

2 Tablespoons Olive Oil

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

Directions

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

Not only is this dish impressive looking but it’s also very delicious with multiple flavor layers.

I’m not sure about you but when I hear that word “stuffed“, I immediately know it will be mega delicious.

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.

This recipe uses both creamy ricotta and melty mozzarella cheese for that ultimate comfort food goal.

The two cheese compliment each other so well but as always, you can customize and use whatever cheeses you have on hand.

A fontina or mild cheddar also make for great additions.

Like with most Italian pasta dishes, this recipe is simple but uses high quality ingredients.

Although this is not considered the most healthy, I am sneaking in some spinach for some nutritional value.

Kale would also work great!

If you make these chorizo sausage and ricotta stuffed pasta shells, please consider leaving your review in the comment section below.

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.