Stuffed Shells with Spinach and Sausage

Stuffed pasta is a luxury that I hardly ever get myself into.

And now that I think about it, this is the first time I've ever made stuffed pasta! I made this at the beginning of April on a languid spring-like Thursday evening when I was feeling adventurous enough to actually try piping the filling in the shells rather than spooning it in. A word of advice: don't try piping the filling unless you are sure your sausage and spinach mixture is chopped finally enough. Mine wasn't and I ended up just being exasperated with even trying so I resorted back to a good ol' spoon. 

This was also the day I unintentionally made a volcano of filling (see below), and tried Snapchatting my whole experience which I realized I am not good at because I get too much into making the food to remember to Snapchat the behind-the-scenes moments. But, it was fun and methodical all the same.  

I used Tracy's recipe because I had tucked it away in my brain somewhere that hers looked exceptionally good. Except, I used spinach instead of kale because I'm still iffy about kale

And, I brought back a gif! I haven't made one in ages and was inspired by Betty's stop motion videos which I have also made here but it's been far too long. So this gif is a mini step back into a stop motion video. 

For these stuffed shells, there are four main steps—make the filling, boil the pasta and let it dry and stuff the shells. Then, place them on a baking pan lined with marinara sauce, top with cheese and bake. For the first 30 minutes, cover the shells with foil and then uncover them for the last 5-10 minutes or until the top is golden brown and bubbly.

How much does 4 shells translate to in lasagna terms?


Stuffed Shells with Spinach and Sausage

Slightly adapted from Tracy's Sausage & Kale Stuffed Shells

Yields: 32 shells (Enough for a 13"x9" pan + an 8"x8" pan) Active Time: 1 hour // Inactive Time: 45 minutes