Spinach Ricotta Stuffed Shells with Italian Sausage

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Spinach Ricotta Stuffed Shells with Italian Sausage 

Sometimes a little comfort food can go a long way. Indulge in this tasty company-worthy casserole for a weekend warm-up. Great to have leftovers to jump-start the week.  Recipe adapted from Food Network Magazine December 2021. Omit the sausage and it's a great vegetarian dish.

Cooking Tips: Make the sauce and ricotta cheese filling the day before for easier assembly the next day. Tomato sauces prepared in advance need a day for flavors to meld. 3/4 lb. crumbled cooked sausage can be added to the red sauce. 

FYI There seems to be a jumbo shell shortage near me??? as I tried several grocery stores. Thus, this recipe was photographed using manicotti stuffed shells. 

Ingredients:   
For the sauce

• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 2-28-ounce cans San Marzano tomatoes, crushed by hand or 4 cans (14,5) diced tomatoes garlic, basil, onion
• 1 teaspoon dried oregano
• Pinch of red pepper flakes, plus more for topping
• Kosher salt and freshly ground pepper
• Optional add-in 3/4 lb. cooked crumbled Italian sausage 

For the Stuffed Shells:

• Kosher salt
• 9 ounces jumbo pasta shells (12-15) or manicotti shells 
• 1 tablespoon extra-virgin olive oil
• 1 8-ounce bag fresh spinach
• 2 cups ricotta cheese, skim
• 2 cups shredded low-moisture mozzarella cheese
• 1/3 cup finely chopped fresh parsley
• 1/4 cup grated Parmesan cheese, plus more for topping
• 2 teaspoons finely grated lemon zest
• 1 large egg, beaten
• Freshly ground pepper

Directions: 

Make the sauce and ricotta filling a day ahead for easier preparation and refrigerate.  

• Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt, and a few grinds of pepper. Bring to a boil, then reduce the heat to low and cook, stirring, until thickened, 40 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
• Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop. Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon each salt and 1/4 teaspoon pepper. Stir until combined.

Make the stuffed shells: 

• Preheat the oven to 375 degrees and bring a large pot of salted water to a boil. Add the pasta shells and cook al dente, about 7 minutes. Rinse under cold water to stop the cooking. Spread out on paper towels and cover with 2 paper towels. 
• To assemble, spread about half of the sauce in the bottom of a  9 x 12 -inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce. Grate more cheese on top. 
• Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 8 more minutes. Let sit for 10 minutes. Top with more Parmesan and red pepper flakes.