Reimagining Comfort: Chicken Alfredo Lasagna Rolls with a Veggie Twist

Cooking has been my quiet rebellion lately. I’m blending creamy Alfredo with lasagna, but I’m also sneaking in sautéed spinach and roasted red peppers for a pop of color and freshness. It’s a messy, fragrant process that smells like garlic bread on a Sunday morning—garlic sizzling in butter, cheese melting just right.

These lasagna rolls are not just about comfort; they’re about reclaiming a classic and making it feel new. The oven’s warm steam rises like a promise that dinner will come together in one pan, with textures that contrast crispy edges and gooey insides. It’s almost a ritual, stirring and rolling to make each piece a little masterpiece.

Sausage and Spinach Stuffed Pasta Shells

This dish features large pasta shells filled with seasoned sausage, sautéed spinach, and cheese, baked until bubbly and golden. The filling combines savory sausage and wilted spinach, resulting in a hearty, textured exterior with creamy, cheesy insides. The finished baked shells showcase a melty topping and a crispy edge for a satisfying presentation.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 520

Ingredients Equipment Method

Ingredients

  

• 1 pound large pasta shells uncooked
• 1 pound Italian sausage casings removed
• 4 cups fresh spinach roughly chopped
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese divided
• 1/2 cup Parmesan cheese grated
• 2 cloves garlic minced
• 2 cups marinara sauce for baking
• to taste salt and pepper

Equipment

• Large pot
• Skillet
• Mixing bowl
• Baking Dish
• Cooking spoon
• Stand mixer or hand mixer

Method

 

1. Bring a large pot of salted water to a boil, then add the pasta shells and cook until al dente. Drain and set aside to cool slightly, making them easier to handle.
2. While the pasta cooks, heat a skillet over medium heat and add the Italian sausage. Cook, breaking it apart with a spoon, until browned and cooked through, about 8 minutes. Remove from heat and let cool slightly.
3. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Toss in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool a bit.
4. In a mixing bowl, combine the cooked sausage, sautéed spinach and garlic, ricotta cheese, half of the mozzarella, Parmesan, salt, and pepper. Mix until well blended and the mixture is creamy.
5. Stuff each cooked pasta shell with a generous spoonful of the filling, using a small scoop or teaspoon, until all shells are filled.
6. Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells seam-side down in the dish, then spoon remaining marinara sauce over the top.
7. Sprinkle the remaining mozzarella cheese evenly over the tops of the shells for a cheesy, bubbly finish.
8. Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbling.
9. Once baked, let the dish rest for about 5 minutes before serving. Garnish with extra Parmesan or fresh herbs if desired.

Every time I make these rolls, I think about how comfort food can be playful. They’re imperfect, a little rustic, but deeply satisfying. Plus, they remind me that a good meal is worth a little chaos in the kitchen.

As the seasons change, dishes like this feel more meaningful. They connect us to memories of family dinners while giving us a fresh spin on a familiar classic. That’s what makes this recipe worth holding onto.

Theo Granger

Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.