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Hot Italian sausage, ricotta and spinach stuffed shells

  • Baking — 20

  • Preparation — 30

  • Servings — 6


  • 24

    giant shell pasta

  • 1

    package of Dalisa hot Italian sausages (450 g)

  • 425 mL (¾ cups)

    ricotta cheese

  • 15 mL (1 tbsp)

    herbes de Provence

  • 15 mL (1 tbsp)

    olive oil

  • 1 mL (¼ tsp)


  • 500 mL (2 cups)

    baby spinach

  • 125 mL (½ cup)

    fresh basil

  • 900 mL

    homemade or store-bought tomato-basil sauce

  • 125 mL (½ cup)

    grated Parmesan cheese


  1. Preheat oven to 375°F.
  2. Place sausages on a baking sheet covered with aluminum foil. Bake for 20 minutes. Turn over halfway through cooking.
  3. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
  4. Finely chop the spinach and basil.
  5. Place the cooked sausages, ricotta cheese, herbes de Provence, oil and salt in the food processor. Blend until smooth. Transfer to a large bowl.
  6. Place spinach and basil in the bowl with the sausage and ricotta mixture. Mix well.
  7. Heat tomato sauce over medium heat for 5 minutes, occasionally stirring in a large oven-safe skillet.
  8. Preheat the oven on broil.
  9. Spoon 30 to 45 mL of the sausage and ricotta mixture into each shell. Place the shells on the sauce in the skillet without stirring.
  10. Spread the Parmesan cheese over the shells. Broil for 2 to 3 minutes or until cheese is golden brown.
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