Spinach Sausage Ricotta Stuffed Shells

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Happy Friday and happy summer!! Several people have asked me why I haven’t posted lately… honestly, LIFE! Life has been movin’ and groovin’ and I’m just lucky to be holding on for the ride!

We recently moved apartments, I changed jobs, trying to take more classes so I can finish my masters {sooner rather than later}, and being a wife and {dog} mom can all be overwhelming at times. So, the blog has unintentionally taken a backseat:/

I so enjoy sharing recipes, adventures and featuring talent and small businesses, so I am going to try my best to keep it going!  And what better way to jump back into things than with an Italian comfort dish?! Every now and then I crave a good, cheesy pasta dish… I’m human! I made these stuff shells last night and they are mouth watering delicious!!  The full recipe was a lot, so I halved it and made some {skinny} changes so the overall guilt wouldn’t be as bad! 

image.jpgimage.jpgimage.jpgimage.jpgTop with Parsley (which I forgot to do in the pics– whoops!) Serve and enjoy! 

Spinach Sausage Ricotta Stuffed Shells

Norma Powell, MS, RD, CDN
Cook Time 40 mins
Course Main Course
Cuisine Italian
Servings 4


  • 1/2 package of jumbo pasta shells ~8 oz
  • 15 oz fat-free ricotta cheese
  • 6 oz part-skim mozzarella cheese shredded
  • 1 egg lightly beaten
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • ½ cup parmesan grated or shredded
  • ¾ jar of spaghetti sauce
  • 3 cups packed fresh spinach roughly chopped
  • ¾ lbs italian sausage can sub chicken sausage
  • parsley for garnish


  • diced veggies of your choice! *see notes*


  • In a skillet over medium heat, brown and crumble the sausage, breaking it into pieces as it cooks. Drain any excess fat and remove from heat.
  • In the same saucepan, cook spinach until wilted or about 1-2 minutes.
  • Cook the shells according to package directions (try not to over cook the shells because they will get cooked more in the oven).
  • In a mixing bowl, combine the ricotta, 4oz of mozzarella, 1/4 cup of Parmesan, egg, oregano, and garlic powder. Stir in the spinach and about 3/4 of the cooked sausage. *this is where you would add in any additional diced veggies*
  • Coat the bottom of a 9x13in pan with all of the spaghetti sauce. Spoon the cheese & sausage mixture into the shells and place shells open side up, very close together in the dish. 
  • Sprinkle the remaining sausage over the top of the shells. Then sprinkle with the rest of the mozzarella and Parmesan cheese.
  • Cover with aluminum foil and bake at 350 °F for 25-35 minutes or until the cheese is bubbly. Then remove foil and broil it on high for 3-5 minutes until cheese starts to get golden brown (watch closely because it can burn quickly).
  • Allow to cool for a few minutes. Top with parsley and serve warm.
Keyword chicken sausage, Pasta, shells, spinach

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