Spinach, Sausage, Beef and Ricotta Stuffed Shells
So, it has been a hectic couple of weeks. We went to the lake for Labor Day weekend, and the kids started school this week (2nd grade and kindergarten). I have been pretty busy, and unfortunately that means the blog takes a back seat. Hopefully, with only having one kiddo at home during the day, I will have a lot more time to blog. Before Labor Day weekend, I created this amazing spinach, sausage, beef and ricotta stuffed shells recipe, and I finally got around to sharing it with you.
My family loves pasta (who doesn’t, right?). I have been dreaming up this recipe for a while now. On my Facebook page, I had asked people what kind of recipes they wanted to see. My sister suggested recipes that are focused more on vegetables. Well, my family is pretty picky when it comes to vegetables. We do a lot of fresh veggies, but cooked vegetables are a scarcity. (Seriously, my husband will only eat cooked carrots and occasionally cooked broccoli if it is in something). This spinach, sausage, beef and ricotta stuffed shells recipe has onions and a lot of spinach. You could add in some mushrooms and some carrots too.
I know it’s annoying that the recipe calls for 1/2 pound of both pork sausage and ground beef, since the meat comes in 1 pound packages. Here is what you do, cook 1 pound of both the sausage and ground beef in separate pans, then freeze the extra 1/2 pound of each in separate freezer bags. This way you have it ready for when you want to make these shells again. You could also use the extra 1/2 pound of ground beef to make my Bacon Cheeseburger Pizza and/or the extra 1/2 pound of sausage for homemade sausage pizza or to have with scrambled eggs.
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Spinach, Sausage, Beef and Ricotta Stuffed Shells
- Total Time: 55 minutes
- Yield: 24 shells 1x
Description
These stuffed shells are amazing. Kid, and husband, approved, while still sneaking in some spinach and onions. This recipe is freezer friendly. I make it in two 8×8 pans, then bake one and freeze one. So good!
Ingredients
- 1/2 pound pork sausage
- 1/2 pound ground beef
- 24 jumbo shells
- 1 tablespoon olive oil
- 1/2 medium onion
- 1 cup cherry tomatoes, quartered
- 8 oz fresh spinach
- 4 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1 cup cottage cheese
- 2 cups mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 24 oz jar marinara sauce
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spray two 8×8 pans, or one 9×13 pan, with cooking spray
- Cook sausage and ground beef
- Cook the jumbo shells according to the package.
- While the shells are cooking, saute the onions in the olive oil until translucent. Add the tomatoes and garlic and cook for 1 minute. Add spinach and cook for about 2 minutes, stirring constantly, until wilted. Remove from heat and add in the sausage and beef.
- In a large bowl, combine spinach and meat mixture, 1 cup mozzarella, 1/4 cup Parmesan cheese, ricotta cheese, cottage cheese, sea salt and black pepper. Stir until well combined.
- Once shells are done cooking, put them in a bowl of cold water.
- In the 8×8 pans, pour 1/2 cup of marinara sauce into each. (Use 1 cup of marinara sauce if using a 9×13 pan).
- Stuff the shells with the spinach, meat and cheese mixture. (12 shells fit in each 8×8 pan and 24 shells in a 9×13 pan).
- Top the shells with the remaining marinara sauce.
- Sprinkle shells with remaining 1/4 cup Parmesan cheese and the remaining 1 cup of mozzarella cheese.
- Bake for 35 minutes.
Notes
To Freeze: Make as directed. Freeze before baking.
To Prepare from Frozen: Thaw in the refrigerator for 36 hours. Bake as directed, adding a couple of minutes if necessary.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
