Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
947 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
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Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage is a comfort food classic that will have your belly doing the happy dance! This recipe combines sweet ricotta cheese with savory delicious Italian sausage (wait, we snuck in a little spinach too). The result? An authentic Italian dish that will make everyone run to the table.
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Ingredients
- 1 package Sweet Italian Ground Sausage 453 g
- 1 package lumaconi pasta shells 454 g
- 2 cloves garlic diced
- ½ cup yellow onion diced
- 1 tablespoon olive oil
- 1 recipe Classic Italian Tomato Sauce Sugo al Pomodoro
- 1 egg beaten
- 1 cup cooked spinach liquid removed and finely chopped
- 1 container whole milk ricotta cheese 454 g
- 2 cups freshly shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- ¼ cup fresh basil leaves chopped or 1 tablespoon dried basil
Instructions
- Prepare one recipe for Sugo al Pomodoro (you may also use your favorite jarred tomato sauce). Cook and prepare spinach and set aside. Preheat the oven to 350 degrees F.
- In a large skillet, add a bit of oil and cook the onion for about 3 minutes until translucent. Add sausage and garlic and cook over medium-high heat, until pork is no longer pink; drain any excess liquid. Break up the ground sausage into smaller pieces while cooking. I like to cook until crispy edges. Let cool.
- In a large bowl, combine egg, spinach, ricotta cheese, 1 cup of mozzarella, ½ cup Parmigiano or Parmesan cheese, basil, and prepared sausage. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta shells* according to package directions until al-dente. Drain and set on a clean tea towel, so they do not stick together as you are stuffing them individually.
- Coat the sides and bottom of a 3-quart baking dish with olive oil. Pour half of the prepared tomato sauce into the baking dish.
- Stuff shells with meat and cheese mixture; arrange in the prepared baking dish. Depending on how you arrange the shells you may need to stack them in order to fit them all the baking dish.
- Pour the remaining tomato sauce over the shells. Sprinkle with remaining mozzarella and Parmigiano cheese.
- Bake at 350°F for 30 minutes until cheese is melted and sauce is bubbly.
Notes
- *Make sure to follow my guide on how to cook pasta perfectly every time!
Nutrition Information
Show Details
Calories
947kcal
(47%)
Carbohydrates
72g
(24%)
Protein
46g
(92%)
Fat
52g
(80%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Trans Fat
0.003g
Cholesterol
176mg
(59%)
Sodium
1248mg
(52%)
Potassium
535mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
877IU
(18%)
Vitamin C
3mg
(3%)
Calcium
566mg
(57%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 947 kcal
% Daily Value*
| Calories | 947kcal | 47% |
| Carbohydrates | 72g | 24% |
| Protein | 46g | 92% |
| Fat | 52g | 80% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 176mg | 59% |
| Sodium | 1248mg | 52% |
| Potassium | 535mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 877IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 566mg | 57% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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