I love traditional stuffed shells, full of rich cheese and sometimes spinach, too.  A batch makes us a few meals and makes excellent leftovers.

This filling is totally different.  It has mild Italian sausage with diced tomatoes, spinach, and creamy ricotta cheese.  It’s a delightful twist on the traditional stuffed shells and is a bit more hearty, too.  Quite frankly, it’s a more “man friendly” stuffed shell.

See my recipe for traditional stuffed shells here.


-1 (8 Ounce) Package Jumbo Shells
-1 Pound Italian Sausage (casing removed)
-1 Tablespoon Garlic, minced
-1 (14-ounce) Can Diced Tomatoes
-1/2 Cup Frozen Spinach, thawed and squeezed dry
-3/4 Cup Ricotta Cheese
-1/2 Cup Shredded Mozzarella Cheese

Cook shells al dente according to package directions.  Drain and rinse under cool water.
Preheat oven to 350F.  In a large skillet on medium heat, cook the sausage.  Break it up with the spatula as you cook it.

Cook until browned and drain off any fat.

Add a can of diced tomatoes.  No need to drain it, just pour it all in. Give it a good stir and add spinach.

Add the ricotta cheese.

Remove from heat and stir in completely.

Set up a little station of cooked shells, filling, and a 13 x 9 baking pan.

Using a spoon, fill each shell with filling.

Fill all of the shells.  You may have a few extra, but sometimes the shells rip so it’s good to have more just in case!

Top with cheese and bake for 20 minutes.