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Home » Recipes

Spinach & Sausage Stuffed Pasta Rolls

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.

Stuffed Spinach & Sausage Pasta Rolls on 100 Days of Real Food

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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!

Stuffed Spinach & Sausage Pasta Rolls being made on 100 Days of Real Food

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 baked

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If you enjoyed this stuffed spinach and spinach pasta roll recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dinner Recipes for more healthy ideas.

Stuffed Spinach & Sausage Pasta Rolls on 100 Days of Real Food

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!
4 Reviews / 5 Average
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Course: Dinner
Cuisine: Italian
Method: Freezer Friendly
Diet: Egg Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 8 people
Save Recipe Saved!

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)
  • ¼ teaspoon salt
  • 12 ounces whole-wheat lasagna noodles (boiled according to package directions and separated so they don't stick together)

Instructions
 

  • Preheat oven to 425 degrees F. 
  • 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.
  • In a large bowl, mix together the ricotta, mozzarella, ¾ cup of the parmesan, spinach, and salt.
  • 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 ¼ cup of cheese filling to the end, roll them up, and place them seam side down on top of the sauce. 
  • Top rolls with the rest of the sauce (covering all exposed noodles so that they don't dry out) and the remaining ¼ cup of parmesan cheese. Cover with foil and bake until bubbly and heated all the way through, about 25 minutes.
  • 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. 

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Stuffed Spinach & Sausage Pasta Rolls
Amount Per Serving
Calories 459 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g69%
Cholesterol 70mg23%
Sodium 1017mg44%
Potassium 595mg17%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 4g4%
Protein 21g42%
Vitamin A 635IU13%
Vitamin C 7.6mg9%
Calcium 149mg15%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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1.2K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Rachel Myers says

    October 21, 2022 at 7:56 pm

    5 stars
    Both of my kids LOVED this. Thanks for the recipe!

    Reply
    • 100 Days Admin says

      October 24, 2022 at 9:48 am

      Wonderful! Love when a recipe is a hit with the kids. - Nicole

      Reply
  2. Joe Chiarelli says

    October 01, 2021 at 11:23 am

    Wow , this looks amazing. I never knew they made show wheat lasagne noodles.

    Reply
  3. Donna Mackenzie says

    March 31, 2019 at 8:43 pm

    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.

    Reply
    • 100 Days Admin says

      April 01, 2019 at 11:09 am

      Yum! They'll be great for left overs. - Nicole

      Reply
  4. Sherry says

    March 23, 2019 at 3:32 pm

    Do you have a marinara sauce to recommend? Thank you!

    Reply
    • 100 Days Admin says

      March 30, 2019 at 4:29 pm

      Sherry, Lisa has an amazing slow cooker marinara sauce recipe in her Fast and Fabulous cookbook. - Nicole

      Reply
    • Lisa Leake says

      July 19, 2019 at 5:33 pm

      I also use Whole Foods or Earth Fare store brand marinara when I'm in a pinch. :)

      Reply
  5. Katie says

    March 23, 2019 at 9:13 am

    5 stars
    This was delicious! Even our super picky 3 year old liked it. Thanks!!

    Reply
  6. Nicole says

    March 20, 2019 at 5:46 pm

    5 stars
    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!

    Reply
    • 100 Days Admin says

      March 21, 2019 at 9:40 am

      That's so great to hear! :) - Nicole

      Reply
  7. Beth Green says

    March 14, 2019 at 10:17 am

    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!

    Reply
    • Beth Green says

      March 14, 2019 at 1:10 pm

      I found your blog post about restaurant choices but it dates back to 2012, have there been any current ones?

      Reply
      • 100 Days Admin says

        March 15, 2019 at 9:54 am

        Not yet, but we'll keep that in mind! - Nicole

  8. Alicyne Marley says

    March 13, 2019 at 6:37 pm

    5 stars
    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:)

    Reply
  9. Anna says

    March 12, 2019 at 1:25 pm

    Looks great! What size pan do you use?
    Thanks.

    Reply
    • Jason Leake with 100 Days of Real Food says

      March 12, 2019 at 3:13 pm

      Hi Anna - We used a 9x13 inch baking pan. I'll add that to the recipe. - Jason

      Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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