Sausage, spinach and a blend of cheeses make a tasty filling for these family-pleasing stuffed shells. Bonus: This recipe is ready for the oven in just 25 minutes!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
16 jumbo pasta shells
1 lb. (450 g) hot Italian sausage, casings removed
1 container (475 g) ricotta cheese
1 pkg. (300 g) frozen spinach, thawed, well drained
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
Add To Shopping List
How do I make it ?
Heat oven to 400ºF.
Cook pasta shells as directed on package, omitting salt.
Meanwhile, brown sausage in large skillet on medium heat; drain. Combine ricotta and spinach.
Spread pasta sauce onto bottom of 13x9-inch baking dish. Drain shells. Fill shells evenly with sausage; cover with ricotta mixture, using about 1-1/2 Tbsp. for each shell. Place shells over sauce in baking dish. Cover.
Bake 25 min. or until heated through. Top with shredded cheese; bake, uncovered, 5 min. or until melted.
Kraft Kitchen Tips!
Spice It Right
Stir in 1 tsp. crushed red pepper to pasta sauce before pouring into baking dish.
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 400°F oven 35 min. or until heated through.
Take a walk with your family after enjoying this meal together.
Calories From Fat
% Daily Value
Fat 31 g
Saturated fat 15 g
Cholesterol 85 mg
Sodium 1200 mg
Carbohydrate 36 g
Fibre 4 g
Sugars 8 g
Protein 30 g
6 servings, 3 stuffed shells (296 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.