Spinach Ricotta Stuffed Shells with Tomato Sauce

25 minutes Prep Time
50 minutes Cook Time
4 Servings

Indulge in this comforting Italian-inspired pasta dish, made extra vibrant with Tuttorosso San Marzano Style Hand Crushed Tomatoes. These cheesy, spinach-filled jumbo pasta shells are baked in a savory tomato and Italian sausage sauce, making them ideal for family dinners or special gatherings. Every bite is a delicious blend of creamy ricotta, melted mozzarella, and fresh basil—a true crowd-pleaser!   @anahiiiperez_   @thefeedfeed

Ingredients

  • 20 jumbo pasta shells
  • 2 teaspoons olive oil, divided
  • 1 shallot, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 pound Italian sausage
  • 1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
  • 1 teaspoon dried oregano
  • 2 teaspoons Italian seasoning, divided
  • Kosher salt and freshly ground black pepper to taste
  • 2-3 garlic cloves
  • 1 cup fresh spinach, or 1 cup frozen, thawed and drained well
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, plus more for topping
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder

Instructions

Step one

Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, according to package instructions (8-10 minutes). Drain and let cool slightly.

Step two

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the shallot and cook for 2-3 minutes, until softened.

Step three

Add the red and green bell pepper, and sauté for 2-3 minutes until tender. 

Step four

Add the Italian sausage, breaking it up as it cooks, until browned (about 5-7 minutes). Drain excess fat if needed. 

Step five

Stir in Tuttorosso San Marzano Style Hand Crushed Tomatoes, oregano, 1 teaspoon Italian seasoning, salt and pepper to taste. Simmer for 10 minutes to meld flavors.  

Step six

In a small skillet, heat the olive oil over medium heat. Add 2-3 minced garlic cloves and cook for 1 minute until fragrant. Add the fresh spinach and cook until wilted (2-3 minutes). Set aside.

Step seven

In a mixing bowl, combine the ricotta, cooked spinach, mozzarella, Parmesan, egg, garlic powder, 1 teaspoon Italian seasoning, salt and pepper to taste. Stir until well blended.

Step eight

Preheat oven to 375°F. Fill each pasta shell with the ricotta mixture and place in a baking dish, seam side up.

Step nine

Pour the sausage and tomato sauce over the stuffed shells, ensuring they are well covered. Sprinkle extra mozzarella on top. Cover the dish with foil and bake for 25 minutes. Remove foil and broil for 5-10 minutes, until cheese is bubbly and golden.

Step ten

Remove from oven and let cool slightly. Garnish with fresh basil before serving. Serve warm and enjoy!

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