Cheesy Sausage and Spinach Stuffed Shells
- π₯© 1 lb ground beef
- π 1/2 lb sausages, casings removed
- π§ 1 medium onion, diced
- π 1 can of Rotel (diced tomatoes with chilies)
- πΏ 2 cups fresh spinach
- π§ 1 cup heavy whipping cream
- π§ 1 cup shredded Parmesan cheese
- π§ 1 cup shredded mozzarella cheese
- π 12 jumbo shells
- πΆοΈ Crushed red pepper, to taste
- π§ Salt, to taste
- π§ 1 teaspoon garlic powder
- π« 1 teaspoon onion powder
Savor the classic comforts of American-style cuisine with this baked pasta dish that transforms humble ingredients into a luscious, cheesy affair. The dish features jumbo pasta shells stuffed with a savory mix of ground beef and sausage, enriched by fresh spinach and smothered in a creamy tomato sauce. Topped with gooey Parmesan and mozzarella cheese, this casserole bakes to golden perfection, making it an irresistible crowd-pleaser for any dinner table. Perfect for a cozy night in or to impress guests, this meal delivers a delightful balance of textures and flavors.
When the fridge seems barren, there's always a chance to create something delicious. With just a few staples, you can whip up a rich, cheesy, and satisfying casserole that'll have everyone coming back for seconds. Presenting a comforting American-style baked pasta dish with luscious stuffed shells, savory sausage, and a creamy spinach-tomato sauce.
Ingredients
π₯© 1 lb ground beef
π 1/2 lb sausages, casings removed
π§
1 medium onion, diced
π
1 can of Rotel (diced tomatoes with chilies)
πΏ 2 cups fresh spinach
π§ 1 cup heavy whipping cream
π§ 1 cup shredded Parmesan cheese
π§ 1 cup shredded mozzarella cheese
π 12 jumbo shells
πΆοΈ Crushed red pepper, to taste
π§ Salt, to taste
π§ 1 teaspoon garlic powder
π« 1 teaspoon onion powder
Instructions
1- Preparation:
- Preheat your oven to 375Β°F (190Β°C).
- Cook the jumbo shells according to the package instructions until al dente. Drain and set aside.
2- Cook the Meats:
- In a large skillet over medium heat, brown the ground beef and sausages, breaking them into small pieces with a wooden spoon.
- Season with salt, garlic powder, onion powder, and crushed red pepper.
- Once browned, drain excess fat if necessary.
3- Make the Sauce:
- Add the diced onion to the meat, cooking until the onion becomes translucent.
- Stir in the can of Rotel and fresh spinach, cooking until the spinach wilts.
- Pour the heavy whipping cream into the mixture, stirring to combine.
- Simmer gently until the sauce thickens, about 5-7 minutes.
- Stir in half the Parmesan cheese and mozzarella, allowing it to melt into the sauce.
4- Stuff the Shells:
- In a baking dish, place the cooked shells open-side up.
- Carefully fill each shell with the meat and sauce mixture.
5- Bake:
- Pour any remaining sauce over the shells.
- Top with the rest of the Parmesan and mozzarella cheese.
- Sprinkle a bit more crushed red pepper over the top, if desired.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly browned.
6- Serve:
- Remove from the oven and let cool slightly before serving from the dish. Enjoy the warm, cheesy goodness!
Prep Time: 20 minutes
Cook Time: 40 minutes (includes sauce preparation and baking)
Total Time: 60 minutes
Servings: 4-6
Calories: Approximately 550 per serving
Protein: 34g
Fats: 38g
Carbohydrates: 20g
Equipment: Large skillet, baking dish, wooden spoon, pot for boiling pasta
Cooking Tips:
- Adjust spices to taste; always taste the sauce before stuffing the shells for any seasoning tweaks.
- Any type of shredded melting cheese will work for this recipe; feel free to experiment.
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