I love a good baked stuffed shell casserole, but the problem is, ever since we cut out processed food (and switched to 100% whole-grain), I cannot seem to find jumbo whole-wheat shells! I’ve looked at multiple stores and online to the point where I was working way too hard to find one ingredient—and I did not want to order a pack of 12. So, I was thrilled when I was recently scrolling through Facebook and saw a cooking video (by Skinnytaste—thanks for the idea!) that was basically using lasagna noodles to create a stuffed “shell” for some yummy filling—a great solution.
So, today I’m excited to share a recipe I originally wanted to make with stuffed shells (haha) but instead used lasagna noodles as a perfectly good substitute! It’s sort of a combination of my two favorite lasagna recipes, classic and spinach. I simply boiled the noodles, then wrapped them around a spoonful of the filling, and layered them in the baking dish with sauce on the top and bottom. It was easy peasy!
My whole family scarfed this down, and my 6th grader was even asking for the leftovers for breakfast the next day LOL. She’s funny like that—I cannot do savory leftovers first thing in the morning, but she loves it! I also packed some in her lunch cold, and she said it was great (and the lunch box came home empty)! So, this recipe is a “win” in my book, and I love how it’s a fun, simple twist on something so classic. I hope you enjoy it as much as we did!
Stuffed Spinach & Sausage Pasta Rolls
I've solved the problem of hard to find whole-wheat pasta shells with this recipe. Make my Spinach & Sausage Stuffed Pasta Rolls using lasagna noodles!
Ingredients
- 1 pound Italian sausage, bulk - mild or hot, or a mix
- 3 cups marinara sauce, I used one 25-ounce jar
- 15 ounces ricotta cheese
- 8 ounces freshly grated mozzarella cheese
- 1 cup freshly grated Parmesan cheese, divided
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon salt
- 12 ounces whole-wheat lasagna noodles, boiled according to package directions and separated so they don't stick together
Instructions
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Preheat oven to 425 degrees F.
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In a medium skillet, cook the sausage while breaking it up with a spoon, until browned and no longer pink, 5 to 6 minutes. Drain and discard fat, add in the marinara sauce, and heat it all the way through. Leave simmering on the stove until ready to use.
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In a large bowl, mix together the ricotta, mozzarella, 3/4 cup of the parmesan, spinach, and salt.
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Spread half the sauce on the bottom of the baking dish (we used 9x13"). Pat the lasagna noodles dry (if still wet), and one-by-one, add a heaping 1/4 cup of cheese filling to the end, roll them up, and place them seam side down on top of the sauce.
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Top rolls with the rest of the sauce (covering all exposed noodles so that they don't dry out) and the remaining 1/4 cup of parmesan cheese. Cover with foil and bake until bubbly and heated all the way through, about 25 minutes.
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Remove the foil, turn the broiler up to high, and bake another 3 to 4 minutes until the cheese on top is all the way melted and golden brown. Let cool slightly and serve.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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I made this for dinner tonight & we loved it! Thank you for a great & easy recipe:) I used about 3 cups of fresh organic baby spinach, which I chopped a little & it worked great! Froze the left overs for another meal.
Yum! They’ll be great for left overs. – Nicole
Do you have a marinara sauce to recommend? Thank you!
Sherry, Lisa has an amazing slow cooker marinara sauce recipe in her Fast and Fabulous cookbook. – Nicole
I also use Whole Foods or Earth Fare store brand marinara when I’m in a pinch. :)
This was delicious! Even our super picky 3 year old liked it. Thanks!!
We made this for dinner and it was wonderful! The whole family loved it! It is definitely one that we will be making again very soon!
That’s so great to hear! :) – Nicole
I made these Stuffed pasta rolls last night and they were incredible! Thank you so much for the recipe! I am so addicted to your site, I use your cookbooks (I have all three) weekly, and I have learned so much from you!
I do have a question….Have you, or have you ever considered writing a blog regarding eating out? These stuffed shells reminded me of a favorite dish at an old Italian restaurant I used to visit in college. My family and I are about 80-85% unprocessed currently, and I am so happy with the change, but my family and I love to eat out, but I don’t really know how. I don’t know how things are cooked and with what ingredients, but eating out is going to happen- so I would love a guide or tips on how to do so and still stay true to my unprocessed lifestyle.
Thanks!
I found your blog post about restaurant choices but it dates back to 2012, have there been any current ones?
Not yet, but we’ll keep that in mind! – Nicole
Wednesday is pasta night at our house so this new recipe came in just in time! We love all of your lasagna recipes and this one didn’t disappoint, the entire family loved it (especially our pasta loving 17 month old:)
Looks great! What size pan do you use?
Thanks.
Hi Anna – We used a 9×13 inch baking pan. I’ll add that to the recipe. – Jason