Recipe By Kimber
Published Mar 29th
Prep 15m Cook 45m Additional - Ready In 60m
Servings 8 servings Calories 461.2

This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a ‘spaghetti that behaves itself!’

Recipe Ingredients

  • 1 (16 ounce) package jumbo pasta shells
  • ½ pound Italian sausage
  • 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
  • 1 cup ricotta cheese
  • 1 egg
  • 3 cloves garlic, crushed
  • ½ lemon, juiced
  • ¼ cup grated Parmesan cheese
  • salt and pepper to taste
  • ½ teaspoon dried oregano
  • 2 cups spaghetti sauce
  • 2 cups shredded mozzarella cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
  2. 2 Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
  5. 5 Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

Nutrition Facts

  • Calories 461.2
  • Carbohydrate 51.9 g
  • Cholesterol 69.1 mg
  • Fat 18.4 g
  • Fiber 4.4 g
  • Protein 21.9 g
  • Saturated Fat 7.8 g
  • Sodium 741.3 mg
  • Sugar 6.1 g


  1. I guess I was expecting more cheese shells by the name these should be called spinach shells with a little cheese
  2. This was really good! It has lots of time I will try a different stuffing to switch it up I think brocolli Rabe with black olives and sausage would be delish or sundried tomatoes with spinach and pepperoni. Thanks for a great recipe!
  3. This is a great simple recipe except for one problem I used a box of Barilla Jumbo Shells 12oz size and there was not nearly enough filling for them only filled 1/2 of them. So either double the filling amount or use only half the box I can't help but wonder how "Kimber" was able - Read more ...
  4. very tasty...i used fresh spinach just chopped it up and added it to the sausage after it was browned to wilt it
  5. Very Yummy! The only thing I did differently was to omit the sausage. Also added a touch of parsley to the ricotta mixture. Will make again. Thanks for the recipe.
  6. Great recipe - just a few small suggestions - one is to layer the bottom of your baking dish w/spaghetti sauce and layer the shells on top of that - and definitely add some shredded mozzarella to the filling. I also use fresh spinach vs. frozen. Top w/sauce and mozzarella. Delicious - plus they make - Read more ...
  7. This was a real crowd pleaser and it was very simple to prepare. The fat and calories could be reduced by using low fat cheeses and next time I make it I'll only use half the box of shells since there wasn't enough stuffing for the entire pound.
  8. Very delicious and different type of stuffed shell recipe. This is perfect for my hubby as he's not a big ricotta fan.
  9. I followed the recipe exactly except I used more spaghetti sauce and this was fantastic.
  10. This was just GREAT! One change is that I used uncooked shells -- easier to stuff. Then covered with tomato sauce and baked according to directions. Came out perfect.

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