Makes 4 servings

  1. Bring a large pot of water to a boil.
  2. Add pasta and cook according to package directions.
  3. Drain well.
  4. While water comes to a boil, in a large skillet over medium heat, cook sausage, stirring frequently, until browned and cooked through, 6-8 minutes.
  5. If sausage has rendered a lot of fat, drain all but about 1 tablespoon of it off.
  6. Stir in garlic, then spinach and cook until spinach is wilted.
  7. Transfer mixture to a large bowl and stir in ricotta, egg, salt, and pepper.
  8. Set aside.
  9. In a blender, puree roasted peppers until completely smooth. In a large skillet over medium, heat oil.
  10. Add garlic and cook, stirring, until fragrant, about 1 minute.
  11. Pour in pureed peppers.
  12. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.
  13. Stir in cream and add salt and pepper.
  14. Preheat oven to 375℉.
  15. Spoon a thin layer of sauce in the bottom of a 9” square baking dish.
  16. Fill pasta shells with spinach mixture and place in baking dish.
  17. Spoon a little sauce over the center of each stuffed shell and sprinkle with crushed Whisps.
  18. Cover dish with foil and bake for 25 minutes.
  19. Uncover and bake until bubbling, 10-15 minutes more.


  • 16 large pasta shells
  • 12 ounces bulk Italian sausage
  • 2 garlic cloves, minced
  • 3 packed cups baby spinach
  • 12 ounces ricotta
  • 1 large egg
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper

For Sauce:

  • 1 jar (16oz) roasted red bell peppers, drained and patted dry
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ cup heavy cream
  • Salt and black pepper to taste
  • 1 cup Parmesan Whisps, finely crumbled
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