Sausage, Spinach and Ricotta Stuffed Pasta Shells
Sausage, mushroom, spinach and ricotta stuffed pasta shells for an easy Italian casserole.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 18 shells
- 6- ounces jumbo pasta shells about 18
- 1 tablespoon light olive oil
- 1 medium yellow onion diced
- 1- pound ground Italian sausage
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Italian seasoning
- 3 cloves minced garlic
- 8- ounces sliced mushrooms
- 3 cups packed fresh spinach leaves
- 1 15-ounce container ricotta cheese
- 1 24-ounce jar Bertolli® Tomato and Basil pasta sauce
- Parmesan cheese for garnish
Bring a large pot of water to boil, lightly salt if desired. Add pasta shells and cook 12 minutes, or until al dente. Drain and rinse, set aside.
Meanwhile: Heat 1-tablespoon olive oil in a pan to medium-high heat. Add onion and cook 4-5 minutes or until fragrant, stirring often. Stir in sausage, salt, pepper, Italian seasoning and garlic. Cook 7-10 minutes until browned, breaking up meat as it cooks. Remove meat mixture and set aside.
Cook mushrooms in same pan for 5 minutes, or until any liquid has evaporated. Add spinach and cook until wilted. Chop cooked veggie mixture into small pieces then stir together with meat mixture and ricotta to create filling.
Preheat oven to 400° F. Stuff each pasta shell with filling and place (touching) in a greased 8x8 baking dish. Spoon desired amount of pasta sauce over shells and sprinkle with Parmesan. Bake 12-15 minutes, until heated through and cheese is melted.
Calories: 130kcal | Carbohydrates: 9g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 389mg | Potassium: 79mg | Fiber: 0g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.6mg