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Country Shells with Sausage, Cannellini Beans and Spinach

Makes: 6  servings Start to Finish 45 mins


  • 1 pound  hot Italian sausage links, casings removed
  • 1 tablespoon  olive oil
  • 1 carrot, diced
  • 1 celery rib, diced
  • 1 Spanish onion, diced
  • 1/2 cup  dry red wine
  • 1 14 1/2ounce can whole tomatoes in juice, chopped (reserve juice)
  • 2 tablespoons  tomato paste
  • 1 pound  dried shells, penne, rigatoni or ziti
  • 1 10 ounce bag fresh spinach
  • 1 cup  drained and rinsed canned cannellini beans or white beans
  • 1/3 cup  chopped fresh parsley
  • 1/4 cup  freshly grated Parmesan cheese
  • 2 tablespoons  heavy or whipping cream
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  freshly ground black pepper
  • Freshly grated Parmesan cheese, for garnish


1. Heat 12-inch skillet over medium-high heat 1 minute. Add sausage and cook, breaking up with spoon until browned, 11 minutes. Remove to paper towels to drain.

2. Discard drippings from skillet; wipe clean. Add oil and heat over medium heat. Stir in carrot, celery and onion; cook 6 to 7 minutes or until vegetables are tender. Stir in tomatoes and juice, wine, tomato paste and reserved sausage. Reduce heat to medium-low; simmer 15 to 20 minutes or until sauce has thickened.

3. Meanwhile, start to cook pasta according to package directions. Drain; reserve 1/4 cup pasta-cooking water.

4. Stir spinach, beans, parsley, the 1/4 cup Parmesan, the cream, salt, pepper and reserved pasta water into sauce. Cook over medium heat until hot and spinach has wilted, 3 to 4 minutes.

5. Toss sauce with pasta in large serving bowl. Garnish with additional grated Parmesan, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)625,
  • Fat, total(g)22,
  • chol.(mg)53,
  • sat. fat(g)8,
  • carb.(g)76,
  • pro.(g)29,
  • sodium(mg)968,
  • Percent Daily Values are based on a 2,000 calorie diet