Italian Stuffed Pasta Shells

When there’s a dish that is “stuffed”, most of us will not only be intrigued by it but very tempted to try it. Why is stuffed food so captivating? Is it the anticipation of having an extra burst of flavor? Perhaps but let’s face it, food that is stuffed is generally extra tasty…
 
I’ve posted a few recipes in the past like Meat Manicotti, Pork Tenderloin Vitali, Chicken Cordon Bleu, Calzone, Spicy Pork Gyoza, Bronto Burgers, Stuffed Pork Tenderloin, and more including Pumpkin & Spice Cream Cheese Muffins and a favorite of mine… Cannoli!
 
When we eat something, savory or sweet, that has been stuffed, it’s a mouth full of deliciousness! I do have another amazing ‘’stuffed” recipe that is packed with flavor… my Italian Stuffed Pasta Shells! Oh my! This dish is incredibly scrumptious! The spiciness from the meat along with the other added ingredients used to stuff the pasta shells plus the creamy tomato sauce gives this pasta dish a unique taste.
 
I like using Italian sausage for my recipes because the taste is so earthy, bold and complex. Of course I prefer using my Homemade Hot Italian Sausage recipe but if you want to cut corners, there are a lot of great brands available at the supermarket. Try to buy the “spicy” ones because they will give more “zip” to your Italian Stuffed Pasta Shells recipe…
 
I love coming up with unique dishes which blend different flavors together. This Italian Stuffed Pasta Shells dish is definitely one of them! The ingredients blend so harmoniously well together to satisfy your palate…
Bon Appétit!
 
Check out these other amazing pasta recipes…
– Zucchini Pork Penne
– Singapore Noodles
– Orzo with Chicken & Asiago
– Potato Gnocchi
– Lady Athena’s Rockin’ Crab Shell Pasta
– Creamy Shrimp Linguine
and for even more pork recipes, click on this link… Recipe Category • Pork
 

 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Italian Stuffed Pasta Shells

From the heat of the sausage, the richness of the cheeses along with the earthiness of the sauce, this Italian Stuffed Pasta Shells is a tasty meal to enjoy!

5 from 4 votes

Print Recipe

Add to Favorites

Leave a Comment

Servings 6

Hover to scale

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Passive Time 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

  

1x2x3x

• 1 can (28 oz.) San Marzano peeled tomatoes, crushed
• 1 1/2 lbs. hot Italian sausage, casings removed see Recipe
• 1 cup red onions, finely chopped
• 1/2 cup red peppers, finely chopped
• 1/2 cup carrots, finely chopped
• 3 large cloves garlic, pressed
• 1 can (15.25 oz) corn kernels, drained
• 1/4 cup dry red wine
• 2 tbsp. brown sugar, such as demerara
• 1 tsp. dried basil leaves
• 1 tsp. dried oregano
• 1/4 tsp. red pepper flakes *optional
• ground Himalayan sea salt, to taste
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 4 ounces frozen chopped spinach, thawed
• 1 container (500 ml./15 oz.) ricotta cheese tips & tricks
• 1 cup Asiago cheese, grated
• 1 box (340 g./12 oz.) jumbo pasta shells
• 1 1/2 cups Parmesan cheese, grated
• 2 tbsp. parsley, chopped tips & tricks

Directions

 

• Preheat oven to 400ºF and grease a 9x13 baking dish; set aside.
• In a skillet over medium heat, cook hot Italian sausage, breaking it into small pieces. Remove with a slotted spoon and transfer to a bowl; set aside.
• To the skillet, add onions, peppers and carrots; sauté for 5 minutes. Add garlic and sauté for 1 minute. Add crushed tomatoes, corn, red wine, brown sugar, basil, oregano, red pepper flakes, salt and pepper. Stir very well, reduce the heat to medium-low and gently simmer while stuffing the pasta shells.
• Fill up a large bowl with very hot water from the tap (not boiling water) and add half of the pasta shells to it. Let them sit until softened, about 15 minutes. When ready to stuff, drain them, fill up the bowl with very hot water again and add the other half while stuffing the first batch.
• In a medium bowl, combine sausage, spinach, ricotta and asiago; stir until combined.
• Spoon half of the tomato sauce in the prepared baking dish.
• Stuff soaked pasta shells with Italian mixture and place them in the prepared dish over the sauce.
• When all the shells are stuffed, spoon the remaining sauce over the stuffed pasta shells and sprinkle with parmesan cheese.
• Transfer to the preheated oven and bake for 30 minutes or until heated through and the sauce is bubbling.
• Remove from the heat and let it sit for 5 minutes before sprinkling on some fresh chopped parsley.

Don't forget to rate and comment on this recipe!