Why I love this meat stuffed shells recipe
Stuffed shells are one of my all time favorite “special” meals. I say special because they really do take a bit of time to prepare, so you’re obviously not going to make them on a weekly basis. But, I still love them. If they’re on a menu at an Italian restaurant, I’m almost always going to order them. I shared my recipe for spinach and ricotta stuffed shells last summer, and believe me when I tell you they are amazing.
Since we stopped eating dairy (for the most part), I’ve been dying to come up with an equally satisfying dairy-free version, but I am not really into whole fake cheese scene. At least, not yet. So I thought I would give a meat filling a try, and to make things a little healthier, I went for Italian turkey sausage and spinach stuffed shells
And, it was a fantastic idea. They turned out perfect (after a few tweaks…), and I am almost as satisfied with them as my other recipe. Although, I really don’t think you can truly match the deliciousness that is ricotta cheese, these are definitely a close second. Plus, they’re really, really pretty.
Everyone loved them. Even my doubting family members.
Here’s what you’ll need to make it
- Measuring cups
- Large baking dish
How to make sausage stuffed shells
FAQS and tips for making meat stuffed shells
More meat stuffed recipes:
- Southwest Chicken Stuffed Peppers
- Baked Stuffed Pork Chops
- Spinach & Ricotta Stuffed Shells
- Puff Pastry Sausage Rolls
More pork recipes you’ll love:Print
Everyone will love these easy and delicious, dairy free meat stuffed shells! Made with jumbo pasta shells, Italian turkey sausage and baby spinach this flavorful meal will have you reaching for more!
- 1 12-ounce package jumbo pasta shells*
- 1 1/4 pounds Italian turkey sausage (or Italian seasoned turkey meat)
- 1 cup bread crumbs
- 2 eggs
- 3 garlic cloves, minced
- 4 cups roughly chopped fresh baby spinach leaves
- 1 large (about 28 ounces) jar pasta sauce
- Preheat oven to 350˚F (180˚C).
- Cook pasta shells according to package directions in salted water.
- While pasta is cooking, mix the filling. In a large bowl, mix together the sausage meat, bread crumbs, egg, spinach.
- Spread a thin layer of the pasta sauce in the bottom of a large baking dish. Fill each shell with the sausage mixture (about a few tablespoons in each). Line the pan with the stuffed shells and top with remaining sauce.
- Bake for 40 – 45 minutes.
- Remove shells and allow them to cool for at about 5 – 10 minutes before serving.
*You will probably only use about 3/4 of the cooked shells, but making the whole package will ensure you have enough shells if some break in the cooking or filling process.
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