Weekends, Adventures, and the Joy of Good Food

There’s something universally bittersweet about saying goodbye to a fantastic weekend. They always seem to vanish far too quickly, while the workweek often stretches on. Why is it that the best moments fly by? Just last Saturday, my husband Pat and I, along with three other couples – some of our dearest friends – embarked on an adventure at Michigan Escape Games. We found ourselves locked in a CSI-themed room, tasked with uncovering clues, solving intricate puzzles, and escaping within an hour. The challenge didn’t stop there; a horrific murder had occurred, and we also needed to solve the crime.

It was, without a doubt, one of the most enjoyable experiences I’ve had in a long time. Having been friends for what feels like an eternity, our teamwork was seamless, filled with constant laughter and camaraderie. We successfully made it out of the room with a respectable 4 minutes and 58 seconds left on the clock. Unfortunately, we didn’t crack the murder mystery. Womp-womp.

You can call me a detective because I absolutely adore puzzle-solving; it’s practically ingrained in my DNA. And in a similar vein, so is my love for cheesy stuffed shells. The satisfaction of unraveling a mystery or creating a perfectly balanced dish both bring a unique kind of joy.

The Perfect Harmony of Flavors: Sausage, Arugula, and Creamy Cheese

My fondness for cheese-stuffed pasta knows no bounds. If you recall, I once shared a recipe for Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce. Today, I’m taking a delightful detour from the traditional spinach and introducing arugula into the mix. I recently spotted a vibrant bunch of peppery arugula at my local market and felt inspired to give it a try. The result? A fantastic twist that adds a wonderful depth of flavor.

For the filling, I gently wilted the fresh arugula with fragrant garlic in a pan. This tender green was then mixed with savory crumbled hot Italian sausage, creamy whole milk ricotta, generous cubes of fresh mozzarella, and a sprinkling of Parmesan cheese. The combination is simply divine, creating a rich and satisfying interior for our shells.

And to elevate this dish even further, I decided to craft an easy homemade chunky tomato sauce. While I don’t mean to boast, it truly makes all the difference! #totallybragging

Ingredients You’ll Need for These Stuffed Shells

Gathering your ingredients is the first step towards creating this masterpiece. Here’s what you’ll need for both our homemade chunky tomato sauce and the glorious stuffed shells themselves.

For the Sauce:

• 1 (28-ounce) can whole tomatoes with basil (San Marzano style recommended for best flavor)
• 1 large shallot, finely diced
• 3 cloves fresh garlic, minced (divided for sauce and arugula)
• 1/2 teaspoon dried oregano, crushed in your palm for enhanced aroma
• A pinch of sugar (to balance acidity)
• 3/4 teaspoon kosher salt, or to taste
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil (for sautéing)

For the Pasta Dish:

• 16 ounces jumbo shell pasta (approx. 30-35 shells)
• 1 tablespoon sea salt (for pasta water)
• Olive oil (for greasing pan and sautéing)
• 1/2 pound hot Italian sausage, casings removed and crumbled (choose mild if you prefer less heat)
• 6 ounces fresh arugula, tough stems removed and coarsely chopped
• 2 cloves fresh garlic, minced (reserved for arugula)
• 3 cups whole milk ricotta cheese, drained if excess liquid is present
• 8 ounces fresh mozzarella, diced into 1/2-inch cubes (about 1 heaping cup)
• 6 tablespoons freshly grated Parmesan cheese, plus extra for topping
• 1 large egg, lightly beaten (acts as a binder for the filling)
• Fresh chopped parsley, for garnish

Step-by-Step Cooking Guide: Crafting Your Stuffed Shells

Creating these sausage and arugula stuffed shells is a rewarding culinary journey. Follow these detailed steps to bring this comforting dish to life in your kitchen.

Part 1: Preparing the Chunky Tomato Sauce

1. Begin by adding the entire 28-ounce can of whole tomatoes with basil (including their liquid) into a food processor. Pulse a few times until the tomatoes reach a chunky consistency. Avoid over-processing; we want texture! Set this aside in a medium bowl or a 4-cup liquid measuring cup.

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced shallot and 3 cloves of minced garlic. Sauté for 2 to 4 minutes, or until the shallot is soft and translucent and the garlic is fragrant. Be careful not to burn the garlic.

3. Stir in the 1/2 teaspoon of dried oregano, crushing it gently in your palm before adding to release its aromatic oils. Continue cooking for another minute.

4. Pour in the pulsed tomatoes. Add a pinch of sugar, 3/4 teaspoon of kosher salt, and a few generous grinds of fresh black pepper. Stir well to combine all ingredients.

5. Reduce the heat to medium-low and let the sauce simmer gently for 10 minutes, allowing the flavors to meld. Once simmered, transfer the sauce to a clean bowl and wipe out the skillet with a paper towel or clean kitchen towel, preparing it for the next step.

Part 2: Preparing the Jumbo Shells

6. Fill a large pot with water and add a tablespoon of sea salt. Bring it to a rolling boil. Add the jumbo shell pasta and cook for 2 minutes LESS than the package directions. We want the shells al dente, as they will finish cooking in the oven. It’s a good idea to cook a few extra shells than needed, just in case some tear or break during handling.

7. While the pasta cooks, drizzle some olive oil onto a rimmed baking sheet and spread it evenly across the surface. This prevents the cooked shells from sticking. Once the pasta is par-cooked, drain it thoroughly and carefully transfer the shells to the greased pan, arranging them in a single layer to cool slightly and prevent sticking.

Part 3: Crafting the Sausage and Arugula Filling

8. In the same skillet (no need to clean it completely if there’s some sausage grease), cook the crumbled 1/2 pound of hot Italian sausage over medium heat. Break up any large pieces with a spoon until it’s fully browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a medium bowl, leaving a small amount of rendered fat in the pan.

9. Add 1 teaspoon of olive oil to the skillet along with the remaining 2 cloves of minced garlic. Sauté for 1-2 minutes until fragrant. Then, add the 6 ounces of coarsely chopped fresh arugula (tough stems removed). Season with a pinch of kosher salt.

10. Cook the arugula until it’s wilted, which should take approximately 2 to 4 minutes. Once wilted, transfer the arugula and garlic mixture to the bowl with the cooked Italian sausage. Allow this mixture to cool down for a few minutes before proceeding.

11. In a large bowl, combine the 3 cups of whole milk ricotta, 8 ounces of diced fresh mozzarella, and 6 tablespoons of freshly grated Parmesan cheese. Lightly beat the large egg in a separate small bowl. Add the beaten egg to the cheese mixture, along with the cooled sausage and arugula mixture.

12. Mix all the filling ingredients thoroughly until everything is completely combined and evenly distributed. This ensures every bite of your stuffed shells will be bursting with flavor.

Part 4: Assembling and Baking Your Stuffed Shells

13. Preheat your oven to 375°F (190°C). Pour about 2/3 cup of your prepared chunky tomato sauce into the bottom of a 9×13 inch baking dish and spread it evenly to create a flavorful base for your shells.

14. Using a teaspoon, carefully spoon the ricotta-sausage-arugula mixture into each jumbo pasta shell. Don’t be shy – fill them generously!

15. Arrange the stuffed shells side-by-side in the prepared baking dish. They should fit snugly, creating a beautiful mosaic of pasta and filling.

16. Spoon the remaining chunky tomato sauce evenly over the top of the stuffed shells, ensuring each shell is well-covered.

17. Sprinkle 1/4 cup of additional Parmesan cheese over the entire dish. This will create a delightful golden crust.

18. Cover the baking dish tightly with aluminum foil and bake in the preheated 375°F (190°C) oven for 30 minutes. This allows the pasta to finish cooking, the cheeses to melt, and all the flavors to deepen.

19. Uncover the dish, sprinkle with fresh chopped parsley for a burst of color and freshness, and serve immediately. Enjoy the rich aromas and incredible taste!

Expert Tips for Perfect Stuffed Shells

• Don’t Overcook the Pasta: Al dente shells are crucial. They will absorb moisture and finish cooking in the oven, so slightly undercooking them prevents mushiness.
• Quality Ingredients Matter: Since this recipe uses simple, fresh ingredients, opting for high-quality Italian sausage, fresh whole milk ricotta, and good canned tomatoes will significantly impact the final flavor.
• Adjust Spice Level: If you’re not a fan of heat, use mild Italian sausage instead of hot. You can also add a pinch of red pepper flakes to the sauce if you like extra spice.
• Evenly Fill the Shells: Take your time to ensure each shell is consistently filled. This guarantees a balanced bite every time.
• Sauce Quantity Preference: I prefer a generous but not overwhelming amount of sauce, allowing the edges of the shells to get slightly crispy during baking. However, if you and your family (like my husband Pat!) love your stuffed shells fully submerged in sauce, feel free to double the sauce recipe!
• Fresh Herbs Finish Strong: A sprinkle of fresh parsley at the end not only adds visual appeal but also a bright, herbaceous note that cuts through the richness of the dish.

Make Ahead & Freezing Instructions

This recipe is fantastic for meal prepping or feeding a crowd! It yields a substantial amount, easily enough for a small army. You can certainly prepare the recipe in advance:

• Assemble Ahead: You can assemble the entire dish up to the point of baking. Cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the fridge 30 minutes prior to baking, then cover with foil and bake as directed, adding an extra 10-15 minutes to ensure it’s heated through.
• Freezing for Later: For even longer storage, divide the recipe among two pans. Assemble one pan as instructed, then cover it tightly with aluminum foil (you might want to use a double layer to prevent freezer burn). Freeze for up to 3 months. When you’re ready to bake, thaw overnight in the refrigerator, then bake as directed. Alternatively, you can bake from frozen, increasing the covered baking time to 60-75 minutes before uncovering and baking for the remaining time.

These Sausage and Arugula Stuffed Shells are bound to become a new favorite in your culinary repertoire.

Serving Suggestions

These hearty stuffed shells are a meal in themselves, but they pair wonderfully with a few simple sides:

• Fresh Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the rich pasta.
• Garlic Bread: Warm, crusty garlic bread is perfect for soaking up any extra chunky tomato sauce.
• Steamed Vegetables: A side of steamed green beans, broccoli, or asparagus adds extra nutrients and a touch of color.

Frequently Asked Questions (FAQ)

Can I use a different type of sausage?

Absolutely! While hot Italian sausage adds a wonderful depth of flavor, you can certainly use mild Italian sausage if you prefer less heat. You could also experiment with sweet Italian sausage for a different profile, or even a chicken or turkey Italian sausage for a lighter option.

What can I use instead of arugula?

If arugula isn’t your preference or is unavailable, fresh spinach is a classic substitute for stuffed shells. Just make sure to wilt and drain it thoroughly before adding it to the filling to remove excess moisture.

How can I make the sauce smoother?

If you prefer a smoother sauce, you can blend the chunky tomato sauce after simmering until it reaches your desired consistency. For an even smoother texture, pass it through a fine-mesh sieve.

Is it possible to make this gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free jumbo shell pasta. Ensure all other ingredients (like sausage) are certified gluten-free as well.

Enjoy this sensational dish! If you try our Sausage and Arugula Stuffed Shells recipe, we’d love to hear about it. Share your culinary creations by snapping a photo and tagging us on Twitter or Instagram!