Stuffed Pasta Shells

Here's a recipe I love and tried for the first time about a year ago. These are pasta shells stuffed with Hot Italian Sausage, Spinach, Arugula & Peppers and smothered in a Garlic Fontina Cream Sauce. This recipe will yield about 20-22 stuffed shells. Let me know if you decide to try it out!

Recipe

stuffed pasta shells

  • 20 Jumbo Pasta Shells
  • 1.25 pound hot Italian Sausage (ground)
  • 1 ¼ cup spinach (chopped)
  • 1 cup arugula (chopped)
  • ¾ cup red & yellow peppers (diced) 

For the cream Sauce:

  • 1 ¾ cup Heavy Cream
  • 4 Garlic Cloves, smashed
  • 1 cup Fontina Cheese, (cubed)
  • 1/3 cup grated Parmesan Cheese
  • 1 ½ - 2 cups Mozzarella Cheese 
  • 1 tbs. Italian Seasoning 

Directions:

  1. Pre-heat oven to 375 degrees F. Cook shells according to package directions. Drain and set shells inside baking dish lined with foil.
  2. Prepare Cream Sauce on medium heat. Add heavy cream, Italian seasoning, and smashed garlic cloves to saucepan. When the sauce starts to simmer, remove the smashed garlic cloves and then add in the Fontina & Parmesan cheese. Mix until the cheese is melted and then reduce heat to low.
  3. Brown Italian Sausage in saucepan. Drain excess oil and then reduce heat to low. Mix in the Spinach, Arugula & Peppers. Spoon the Sausage mix into shells and then drizzle the cream sauce over the shells.
  4. Sprinkle the shells with Mozzarella, cover with foil and bake in the oven for around 20 min. After 20 min, I uncovered the shells and then broiled them on high for 2-4 min, until they were nice and bubbly. Enjoy!