You Have Got to Make Sausage & Spinach Stuffed Shells With Garlic Cream Sauce (Trust Me) by Donna John

Pasta Dinner
4 months ago
You Have Got to Make Sausage & Spinach Stuffed Shells With Garlic Cream Sauce (Trust Me)

A few simple ingredients transforms pasta shells into a rich, creamy and memorable meal for family or dinner guests. The garlic cream sauce is a showstopper and smells heavenly wafting from the oven as it bakes.  

You'll need:

  • 1 box (10 ounces) jumbo shells
  • 1 - 1 1/2 pounds bulk Italian sausage
  • 1 box (10 ounces) frozen spinach, thawed and squeezed dry
  • 3 cups grated mozzarella cheese (divided)

Garlic Cream Sauce

  • 2 cups heavy cream
  • 5 cloves garlic, minced
  • 1/3 cup freshly grated Parmesan cheese

Here's how to make it:

Boil the pasta shells according to package directions. Drain and set aside.

For the garlic cream sauce, add the heavy cream and garlic to a small pot. Simmer, stirring often, until slightly thickened and reduced, about 15 minutes. Add Parmesan cheese and stir until melted. Season with salt, to taste. Remove from heat and set aside.

While the sauce simmers, brown the sausage in a skillet until cooked through. Add the spinach and 2 cups of the mozzarella cheese. Mix well.

Stuff the cooked shells with the sausage mixture and place into a baking dish that's been oiled lightly with olive oil or sprayed with nonstick cooking spray.

Sprinkle with the remaining 1 cup shredded mozzarella cheese.

Pour the garlic cream sauce over the top. Sprinkle with additional Parmesan cheese, if desired.

Cover with aluminum foil and bake in a preheated 350-degree F oven for about 30 minutes.

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Cassiday
Deliciousness! 😋
Donna John
It really was good! The sauce would be good over anything. I did put too much meat in mine. The next time I make them going to be more heavy handed with the spinach and a little less sausage.
Donna Gates Graham
Donna John looks really good. I need to make it.
Donna John
It was really good. Eating leftovers for lunch as we "speak." :-) Donna Gates Graham
Elisa All Schmitz 30Seconds
Mmmmm! Amazing flavors, I can smell it from here. A must-make! Thanks for sharing the yum, Donna John !

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