Sausage and Spinach Stuffed Shells with Basil

Make it

Instructions

1. 01

   Prepare the oven and baking dish

   Set an oven rack in the center and preheat the oven to 375°F (190°C). Rub 1 tsp olive oil over the bottom and sides of a 9-by-13-inch baking dish. Set out a large pot, colander, skillet, mixing bowl, and foil. | Why: Greasing the dish before filling it helps prevent stuck-on edges, while the oven heats during the other prep.

2. 02

   Cook and cool the shells

   Bring 3 qt water to a rolling boil in the large pot, about 10 minutes. Stir in 1 tsp kosher salt and 24 jumbo pasta shells. Boil for about 8–10 minutes, stirring gently once or twice, until flexible but still firmer than you would want to eat; follow the package timing if it differs. Drain in the colander, rinse briefly under cool running water, and spread the shells open-side down on a clean tray so they stop cooking and are cool enough to handle. | Why: Slightly undercooked shells hold their shape when filled and finish cooking in the sauce.

3. 03

   Brown the sausage and wilt the spinach

   Heat a large skillet over medium-high heat. Add 12 oz Italian sausage, removed from its casing if needed, and cook for 6–8 minutes, breaking it into small crumbles, until browned with no pink remaining and the center reaches 160°F (71°C). Meanwhile, wash 5 oz baby spinach and shake or spin it dry. Add the spinach to the skillet and stir for 1–2 minutes, until wilted and excess moisture has evaporated. Transfer the mixture to a plate and let cool for 5 minutes. | Why: Browning develops flavor, and cooking off moisture keeps the filling from becoming watery.

4. 04

   Mix the creamy filling

   In the mixing bowl, combine 15 oz ricotta cheese, 1 egg, 1/4 cup grated Parmesan cheese, and 1/4 tsp black pepper. Stir in the cooled sausage and spinach mixture until evenly distributed. | Why: The egg helps the creamy filling hold together as it bakes, while the cheese and pepper season it throughout.

5. 05

   Fill, top, and bake

   Spread about one-third of 24 oz marinara sauce across the bottom of the greased baking dish. Spoon the filling into the cooked shells and arrange them open-side up in one layer. Spoon the remaining sauce over the shells and scatter 1 cup shredded mozzarella cheese evenly on top. Cover the dish tightly with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake another 10–15 minutes, until the sauce bubbles at the edges, the cheese is melted, and the center of the filling reaches 160°F (71°C). | Why: The sauce underneath prevents sticking, while a covered bake heats the shells through before the cheese finishes uncovered.

6. 06

   Rest and serve

   Remove the dish from the oven and rest for 5 minutes so the sauce settles. Wash and dry 8 fresh basil leaves, tear them over the shells, and serve 6 shells per person while warm. | Why: A short rest makes serving neater, and basil adds a fresh contrast to the rich filling.