Sausage, mushroom, spinach and ricotta stuffed pasta shells for an easy Italian casserole.
Keyword easy italian sausage casserole, italian sausage pasta, stuffed shells with sausage
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Plating Pixels
6-ouncesjumbo pasta shellsabout 18
1tablespoonlight olive oil
1medium yellow oniondiced
1-poundground Italian sausage
3cupspacked fresh spinach leaves
115-ounce container ricotta cheese
124-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.