Stuffed Pasta

Host your very own pasta night with our delicious Stuffed Pasta recipe. This dish is sure to be a crowd favourite among friends and family, providing generous servings for everyone to enjoy. Featuring a pork fennel sausage filling and a fresh pasta sauce, this recipe can quickly become a household staple. 

Our Stainless Steel Stockpot with Pasta Insert simplifies the preparation of this recipe, helping you boil and strain the pasta all within one pot. The Rectangular Casserole, by contrast, is a great way to finish this recipe off, offering superior heat retention and even heat distribution to cook the stuffed pasta completely through. 

Our Stuffed Pasta recipe is everything you want in a pasta dish: Delicious, hearty, and leaving enough for seconds (or thirds), this recipe is great when entertaining. Our Stuffed Pasta recipe takes just over an hour to prepare, providing between four and six servings. For larger gatherings, adjust the portions accordingly and enjoy! Here are all the ingredients you need along with the steps to follow. 

Preheat the oven to 375°F (190°C).
In a large pot of salted boiling water, cook the pasta shells until al dente, about 10 to 12 minutes. Drain well, toss with a little olive oil and set aside to cool.
In the same pot, make the sauce: Combine the cherry tomato sauce with the fresh herbs and bring to a simmer. Season with the red pepper flakes, salt and pepper. Keep warm.
Meanwhile, make the filling: In a large skillet, heat the olive oil on medium-high. Add the sausage meat and garlic. Cook, breaking the meat up with a spoon, until cooked through, 5 to 7 minutes. Remove the meat with a slotted spoon and transfer to a large mixing bowl.
In the same skillet, add the spinach and basil (add more oil if needed). Season with salt and pepper. Cook until wilted, about 2 minutes. Remove with a slotted spoon and transfer to the bowl of meat. Let the meat and vegetables cool.
Add both cheeses and the panko to the bowl of meat and vegetables. Mix well to combine and season to taste with lemon zest, salt and pepper.
Fill each pasta shell with a generous amount of filling.
Pour ¾ of the tomato sauce into the bottom of the rectangular casserole and spread out in an even layer. Arrange the stuffed pasta shells on top of the sauce, in two layers if necessary. Cover with the remaining tomato sauce.
Put the lid on the casserole and transfer to the oven. Bake for 20 minutes.
Remove the lid and garnish the pasta with the cheese.
Return the casserole to the oven and bake for another 10 minutes, until the cheese has melted.
Garnish with the fresh herbs and serve while still hot.