Super Stuffed Shells

  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 6 to 8 servings (18 to 20 stuffed shells)
Share This Recipe

Ingredients

1 tablespoon plus 1 teaspoon olive oil

2 teaspoons salt

1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells) 

2 cups finely chopped onion 

2 teaspoons minced garlic 

1 pound mild Italian sausage, casings removed 

1 (10-ounce) package frozen spinach, thawed and squeezed dry

15 ounces ricotta cheese 

2 large eggs 

1 cup grated Parmesan cheese 

2 cups grated mozzarella cheese 

1 tablespoon extra-virgin olive oil 

1 teaspoon Emeril's Essence 

1 teaspoon fresh basil, chiffonade 

1 teaspoon fresh oregano, chopped 

1/2 teaspoon ground black pepper 

3 cups your favorite tomato sauce

Directions

  1. Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
  2. Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Transfer shells to an oiled baking sheet and cover with plastic wrap until ready to use.
  3. In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the sausage and cook, stirring, until browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.
  4. In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
  5. Pour the tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 to 25 minutes. Remove from the oven and let rest for 5 minutes before serving.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.