Stuffed Shells

Stuffed Shells

  By  ,

October 27, 2015

  • Prep: 40 mins
  • Cook: 35 mins
  • Yields: 12 servings (2 shells per serving)    
Stuffed Shells


1Preheat oven to 350˚F.

2Coat two 11-in. x 7-in. baking dishes with cooking spray; set aside.

3In a large skillet, sauté onion and garlic in butter until tender. Add spinach; cook until wilted.  Transfer to a large mixing bowl.  In the same pan, cook sausage over medium heat until no longer pink; drain fat.  Add to bowl.  In the same bowl, add the cheeses, egg, salt, oregano and pepper.  Mix until well combined

4Stuff shells with cheese mixture.  Place seam side up in prepared pans.

5For sauce, in a medium saucepan, sauté onion in butter until tender.  Add prepared Mrs. Wages® Pasta Sauce and vodka.  Bring to a boil; reduce heat and simmer, uncovered for 8 minutes.  Stir in cream and 1 cup Parmesan cheese.  Cook and stir until cheese is melted and sauce is heated through.  Pour sauce over prepared shells.

6Cover and bake for 30-35 minutes.  Uncover; sprinkle with remaining cheese.  Bake 5-10 minutes longer or until sauce is bubbly and cheese is melted.


1/3 cup chopped sweet onion

2 medium garlic cloves, minced

2 Tbsp butter

1 package (6.0 oz) fresh baby spinach

1/2 lb mild Italian Sausage

2 cups ricotta cheese

1 cup shredded Italian blend cheese

1 large egg

1/4 tsp salt

1/4 tsp oregano

1/4 tsp pepper

24 jumbo pasta shells, cooked and drained

Vodka Cream Sauce

1/4 cup finely chopped sweet onion

1 Tbsp butter

2 cups prepared Mrs. Wages® Pasta Sauce

1/3 cup vodka

3/4 cup heavy whipping cream

2 cups shredded Parmesan cheese, divided


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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