Sausage and Arugula Stuffed Shells
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jumbo pasta shells stuffed with Italian sausage, wilted arugula, and creamy ricotta, covered with a homemade chunky tomato sauce. This hearty baked pasta dish is rich, flavorful, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 (28 ounce) can whole tomatoes with basil
- 1 large shallot (diced)
- 3 cloves fresh garlic (minced)
- 1/2 teaspoon dried oregano (ground in palm)
- pinch of sugar
- 3/4 teaspoon kosher salt (more or less to taste)
- freshly ground black pepper (to taste)
- 16 ounces jumbo shells
- 1 tablespoon sea salt
- olive oil
- 1/2 pound hot Italian sausage (casings removed (and discard) and crumbled)
- 6 ounces fresh arugula (tough stems removed and coarsely chopped)
- 2 cloves fresh garlic (minced)
- 3 cups whole milk ricotta
- 8 ounces fresh mozzarella (diced into 1/2 inch cubes (or about 1 heaping cup))
- 6 tablespoons freshly grated Parmesan cheese
- 1 large egg (lightly beaten)
- chopped fresh parsley for garnish
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 30m
- Sodium
- 886mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 553mg
- Calcium
- 409mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 886MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.