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healthy Sausage and Spinach Pasta Shells

Sausage and Spinach Pasta Shells

Author: Heidi Boortz
Servings : 6


  • 3/4 lb 100% whole wheat shell pasta
  • 1 Tbsp unsalted butter
  • 1/4 tsp crushed red pepper
  • 1 each shallot diced
  • 4 links uncured italian sausage no sugar listed in ingredients, see notes; cut into 1 inch pieces
  • 1/2 cup vegetable broth
  • 1/4 cup milk
  • 1 cup frozen chopped spinach
  • 1 cup parmesan cheese grated
  • 1 cup grape tomatoes halved
  • 1/4 tsp pepper
  • 1 Tbsp fresh parsley chopped


  • Cook pasta according to package directions.
  • While pasta is cooking, melt butter in large skillet. Add crushed red pepper, shallot, and sausage. Cook until sausage is browned, about 5 minutes, stirring occasionally.
  • Add spinach and broth. Cook until most of the liquid is evaporated (about 10 minutes). Add milk, half the cheese, and pepper. Stir well. Heat until slightly creamy, stirring frequently, about 3 minutes.
  • Stir in pasta and tomatoes and toss well. Serve with remaining cheese, for topping. Garnish with parsley.


We used Field Roast Italian Sausages for testing purposes, which also made this dish vegetarian.  Feel free to use any uncured Italian Sausage with no sugar added instead of the Field Roast.
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