Spinach and Three-Cheese Stuffed Shells
These spinach and three-cheese stuffed shells have everything: gooey, melty cheese, rich, meaty tomato sauce and al dente pasta. And it’s all made in a single skillet, no less.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Oven
- Skillet
- Wooden spoon
- Stove
- Saucepan
- Colander
- Mixing bowl
- Gallon-size zip-top bag
- Kitchen shears
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Kitchen towel
- Airtight container
- Refrigerator
- Pot
- Spoon
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound ground spicy Italian sausage
- Two 28-ounce cans crushed tomatoes (such as San Marzano or Pomi)
- 1 red bell pepper, seeded and sliced
- 2 teaspoons dried oregano
- ½ teaspoon crushed red-pepper flakes, plus more as needed
- Kosher salt
- freshly ground pepper
- One 8-ounce bag frozen chopped spinach, thawed and squeezed dry
- One 1-pound box jumbo pasta shells
- 16 ounces whole-milk ricotta cheese
- 2 cups shredded Gouda cheese
- 1 cup fresh basil leaves, chopped, plus more for serving
- 8 ounces fresh mozzarella cheese, torn
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