Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
User Reviews
5
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Prep Time
30 mins
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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
Description
This recipe features lumaconi pasta shells filled with a savory mixture of sweet Italian ground sausage cooked with garlic and onion, combined with spinach, ricotta, mozzarella, parmesan cheese, beaten egg, and basil. The shells are pre-cooked to al dente, then individually stuffed with the hearty filling. The baking dish is prepared with tomato sauce both underneath and over the stuffed shells before baking, creating a moist environment that melds the flavors and melts the cheeses.
The sausage provides juicy meatiness with a hint of sweetness, complemented by the creamy cheeses and mild spinach texture. The tomato sauce adds acidity and moisture, while basil adds a fresh herbal note. Baking until bubbly and golden finishes the dish with melted, slightly browned cheese tops.
Stuffed lumaconi pasta is ideal served as a comforting main dish, possibly accompanied by a green salad or steamed vegetables. It works well for home dinners or entertaining, offering individual portions that hold the filling in place.
Following a reliable tomato sauce recipe or opting for a good-quality jar of sauce can ensure consistent results. Ensuring pasta shells are drained and dried on a towel prevents sticking during stuffing. Cooking sausage until browned with crispy edges enhances flavor.
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 tomato sauce Sugo al Pomodoro, classic Italian
- 1 egg beaten
- 1 cup spinach liquid removed and finely chopped, cooked
- 1 container ricotta cheese 454 g, whole milk
- 2 cups mozzarella cheese divided, freshly shredded
- 1 cup Parmesan Cheese divided, grated
- ¼ cup basil chopped or 1 tablespoon dried basil, fresh leaves
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
- Cook pasta shells al dente according to package instructions for best texture.
- Dry cooked shells on a clean towel to prevent sticking during stuffing.
- Use either homemade tomato sauce or a quality jarred sauce.
- Cook sausage with garlic and onion until no longer pink and some edges are crispy.
- Mix filling thoroughly with beaten egg, spinach, ricotta, and cheeses before stuffing.
- Cover filled shells with tomato sauce and bake until the cheese bubbles and is lightly browned.
- Let the baked shells rest briefly before serving for easier portioning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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