Farmer Sausage & Spinach Stuffed Jumbo Shells


  • 12-18 Jumbo Pasta Shells
  • 1 ring Unger Meats Skinless Farmer Sausage
  • 2 tablespoons extra virgin olive oil (we use Prairie Oils & Vinegars Extra Virgin Olive Oil OR Garlic Infused Olive Oil)
  • 375 g (3⁄4 lb) fresh Baby Spinach, trimmed and chopped
  • 1 medium Onion, chopped
  • 1 clove Garlic, minced
  • 1 teaspoon Salt
  • 1⁄4 tsp freshly Ground Black Pepper
  • 1⁄4 tsp Red Pepper Flakes
  • Fresh Parsley, chopped (or use dried parsley)
  • pinch of Kosher Salt
  • 1⁄3 cup Parmesan Cheese
  • 1 jar of your favourite Pasta Sauce
  • 1⁄2 cup Shredded Mozzarella Cheese


  • Preheat oven t0 350 F
  • Cook Jumbo Pasta Shells according to package directions.
  • Meanwhile, heat olive oil in large skillet. Sauté onion and garlic in oil until translucent and fragrant
  • Add Farmer Sausage, break up to crumble the sausage.
  • Add salt, black pepper, red pepper flakes and parsley.
  • Once sausage is cooked through, add spinach and cooked just until spinach is wilted.
  • Stir in Parmesan Cheese until just melted.
  • Cool slightly.
  • Pour half the Pasta Sauce into bottom of 9×13 baking dish.
  • Fill Jumbo Pasta Shells with meat mixture; place in baking dish.
  • Pour remaining Pasta Sauce over the top.
  • Sprinkle with Mozzarella Cheese.
  • Cover with foil.
  • Bake for 30 mins or until bubbly.