Sausage and Spinach-Stuffed Shells

Makes 4 servings


16 large pasta shells

12 ounces bulk Italian sausage

2 garlic cloves, minced

3 packed cups baby spinach

12 ounces ricotta

1 large egg

½ teaspoon fine sea salt

¼ teaspoon black pepper


For Sauce:

1 jar (16oz) roasted red bell peppers, drained and patted dry

1 tablespoon olive oil

2 garlic cloves, minced

½ cup heavy cream

Salt and black pepper to taste


1 cup Parmesan Whisps, finely crumbled



  1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain well.
  2. While water comes to a boil, in a large skillet over medium heat, cook sausage, stirring frequently, until browned and cooked through, 6-8 minutes. If sausage has rendered a lot of fat, drain all but about 1 tablespoon of it off. Stir in garlic, then spinach and cook until spinach is wilted. Transfer mixture to a large bowl and stir in ricotta, egg, salt, and pepper. Set aside.
  3. In a blender, puree roasted peppers until completely smooth. In a large skillet over medium, heat oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Pour in pureed peppers. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in cream and add salt and pepper.
  4. Preheat oven to 375℉. Spoon a thin layer of sauce in the bottom of a 9” square baking dish. Fill pasta shells with spinach mixture and place in baking dish. Spoon a little sauce over the center of each stuffed shell and sprinkle with crushed Whisps. Cover dish with foil and bake for 25 minutes. Uncover and bake until bubbling, 10-15 minutes more.