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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (265g) Recipe makes 10 servings The following items or measurements are not included below: 32 large pasta shells |
||
| Calories 473 | ||
| Calories from Fat 290 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.3g | 49% | |
| Saturated Fat 16.3g | 81% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 193mg | 64% | |
| Sodium 767mg | 31% | |
| Potassium 679mg | 19% | |
| Total Carbohydrate 12.2g | 4% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 7.6g | ||
| Protein 33.0g | 65% | |
Ingredients
- 32 large pasta shells
- 1 lb bulk pork sausage, cooked and drained
- 10 ounces chopped frozen spinach, thawed and drained
- 4 eggs, beaten
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 3 cups spaghetti sauce
Directions
1
Cook pasta shells according to package directions.2
Drain and rinse with cold water and drain again.3
Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well.4
Fill each pasta shell with 3 tablespoons of filling.5
Place in a baking dish and top with spaghetti sauce.6
Bake at 350 degrees until heated through, about 30 minutes.7
To freeze: Freeze before baking.8
You may freeze individually wrapped shells without sauce, or freeze sauce-topped shells in baking dish.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
Featured Reviews for This Recipe
From: ChefQ
On Mar 31, 2008
This was great! I added a few of the tweaks from the reviews, like using Sweet Italian leaving the cheddar out, adding, parmesan chees, different spices and an extra jar of sauce!!! The flavors were yummy! One thing did was heat the stuffed shells a little longer than 30mins(about 45 mins)...just didn't seem like enough time!
From: Domestic Chef
On Jan 27, 2008
What an incredible recipe! I used Pepperjack cheese instead of the cheddar which gave it a little extra flavor. Also added some garlic powder and Italian seasoning to the cheese mixture. Delicious!
From: chuckm
On Nov 17, 2003
I liked it when I first made it, then I changed a few things and liked it much better. I added 1 tbs of italian seasoning and 1/2 tbls of garlic, some onions and mushrooms. Omitted the egs and mixed it together with a hand mixer. then on a whim tried it with an alfredo sauce. Turned out great.
From: etully
On Mar 21, 2005
This recipe will go into my regular rotation. I made a few changes due to neccesity. I used Fat Free ricotta, no cheddar, added a 1/2 cup of grated Parmesan cheese, steamed a 1 lb. bag of spinach (drained and chopped)and I only had 3/4 lb. of sausage. It was sweet Italian and added lots of extra flavor, I recommend it. I had two non-spinach eaters clean their plates!I ended up with 40 shells, ate some and froze the rest. Next time I will use egg sub. Thanks for an excellent recipe.
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