20 Delicious Sausage and Spinach Recipe Ideas

Craving cozy, flavorful meals that come together in a snap? Sausage and spinach are a match made in kitchen heaven—packed with protein, vibrant greens, and endless versatility. Whether you’re whipping up a quick weeknight dinner or a hearty weekend feast, these 20 delicious recipes will inspire your next culinary win. Get ready to fall in love with this dynamic duo all over again!

Sausage and Spinach Stuffed Shells

These cheesy, savory stuffed shells are a crowd-pleaser—packed with Italian sausage, spinach, and a creamy ricotta filling that bakes up bubbly and golden.

Ingredients:

• 20 jumbo pasta shells
• 1/2 lb Italian sausage (casings removed)
• 2 cups fresh spinach, chopped
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a skillet over medium heat, cook Italian sausage until browned, breaking it into crumbles, about 5 minutes. Add spinach and cook until wilted, 2 minutes. Remove from heat.
3. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic powder, salt, and black pepper. Fold in sausage and spinach.
4. Spread 1 cup marinara sauce in a 9×13-inch baking dish. Fill each shell with the ricotta mixture and arrange in the dish. Top with remaining sauce and 1/2 cup mozzarella.
5. Bake at 375°F for 25 minutes until cheese is melted and sauce is bubbly.

The crispy-edged shells with the creamy, herbed filling make this dish feel indulgent yet balanced—perfect for Sunday dinners or impressing guests.

Tip: For a lighter version, swap Italian sausage for ground turkey and add a pinch of fennel seeds for that classic Italian flavor.

Creamy Sausage and Spinach Pasta

Creamy Sausage and Spinach Pasta

This one-pan wonder is weeknight magic—rich, savory, and ready in under 30 minutes. The creamy sauce clings to every noodle, with pops of garlic and a fresh spinach finish.

Ingredients

• 8 oz penne pasta (or short pasta of choice)
• 12 oz Italian sausage (casings removed)
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 4 cups fresh baby spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add sausage, breaking it into crumbles with a spoon. Cook 5–6 minutes until browned.
3. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant. Reduce heat to medium.
4. Pour in heavy cream, Parmesan, salt, and black pepper. Simmer 2–3 minutes until slightly thickened.
5. Add spinach and cooked pasta; toss until spinach wilts (1–2 minutes). Thin sauce with reserved pasta water if needed.

The trick? Letting the pasta finish cooking in the creamy sauce—it soaks up all that flavor. Tip: Swap hot sausage for mild if you prefer less heat, but keep the red pepper flakes for a subtle kick.

Sausage and Spinach Breakfast Casserole

This hearty casserole packs savory sausage, fresh spinach, and melty cheese into a crowd-pleasing breakfast bake that’s perfect for lazy weekends or brunch gatherings.

Ingredients:

• 1 lb breakfast sausage (mild or spicy), casings removed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cups fresh baby spinach, roughly chopped
• 6 large eggs
• 1 cup whole milk
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese, divided
• 4 cups cubed day-old French bread (1-inch pieces)

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook sausage, breaking it into crumbles, until browned (5–6 minutes). Transfer to a paper towel-lined plate.
3. Add 1 tbsp olive oil to the same skillet. Sauté onion for 3 minutes until soft, then stir in spinach until wilted (1–2 minutes). Remove from heat.
4. In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper. Fold in 1 cup cheese, bread, sausage, and the spinach mixture.
5. Pour into the prepared dish and top with remaining 1/2 cup cheese. Bake for 30–35 minutes until the center is set and the top is golden.

The crispy bread soaks up the custardy egg mixture while the sausage adds a satisfying richness—ideal for feeding a hungry crew with minimal fuss.

Tip: Let the casserole rest for 10 minutes before slicing to help it hold its shape.

Spinach and Sausage Stuffed Mushrooms

These bite-sized appetizers pack a punch with savory sausage, garlicky spinach, and melty cheese—perfect for impressing guests without the fuss.

Ingredients:

• 20 large cremini mushrooms (about 1.5 lbs), stems removed and reserved
• 1/2 lb Italian sausage (casings removed)
• 2 cups fresh spinach, finely chopped
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet.
2. Finely chop reserved mushroom stems. In a skillet over medium heat, cook sausage until browned, breaking it into crumbles. Add chopped stems, 2 cloves minced garlic, and 1/2 tsp salt; sauté for 3 minutes.
3. Stir in 2 cups spinach and cook until wilted, about 2 minutes. Remove from heat; mix in 1/4 cup cream cheese and 1/4 cup Parmesan until creamy. Season with 1/4 tsp black pepper.
4. Spoon filling into mushroom caps, pressing lightly. Bake for 18–20 minutes until tops are golden and mushrooms are tender.

The cream cheese keeps the filling luxuriously rich, while the Parmesan adds a salty crunch—no breadcrumbs needed!

Tip: For a make-ahead option, assemble the mushrooms and refrigerate up to 24 hours before baking.

Sausage and Spinach Quiche

This hearty quiche is packed with savory sausage and tender spinach, all nestled in a buttery, flaky crust—perfect for brunch or a cozy weeknight dinner.

Ingredients:

• 1 (9-inch) unbaked pie crust (store-bought or homemade)
• 8 oz breakfast sausage, casings removed
• 1 cup fresh spinach, roughly chopped
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and blind bake for 10 minutes. Set aside.
2. In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles, about 5 minutes. Stir in the spinach and cook just until wilted, 1–2 minutes. Spread the mixture evenly over the pre-baked crust.
3. In a bowl, whisk together the eggs, milk, cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Pour over the sausage and spinach. Sprinkle the cheddar cheese on top.
4. Bake at 375°F for 35–40 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The creamy custard balances the smoky sausage and earthy spinach beautifully, while the crisp crust holds it all together. Tip: For extra flavor, swap the cheddar for Gruyère or add a pinch of nutmeg to the egg mixture.

One-Pot Sausage and Spinach Risotto

This creamy, comforting risotto comes together in one pot with minimal fuss—just stir, simmer, and savor the rich flavors of Italian sausage and fresh spinach.

Ingredients:

• 1 tbsp olive oil
• 12 oz Italian sausage (casings removed)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups chicken broth, warmed
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 cups fresh baby spinach
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook, breaking it into crumbles, for 5–6 minutes until browned. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
3. Stir in Arborio rice, coating it in the oil, then pour in white wine. Simmer for 2 minutes until mostly absorbed.
4. Add 1 cup of warm chicken broth, 1 tsp salt, and ½ tsp black pepper. Stir frequently until liquid is absorbed, about 5 minutes. Repeat with remaining broth, adding 1 cup at a time and stirring often, until rice is al dente (20–25 minutes total).
5. Fold in spinach, Parmesan, butter, and reserved sausage. Cook for 2 more minutes until spinach wilts and everything is creamy.

The trick? Letting the rice slowly drink up the broth creates a luxuriously velvety texture—no constant stirring required!

Tip: For extra depth, swap half the broth for mushroom or roasted garlic stock.

Sausage and Spinach Calzones

These hearty calzones pack all the cozy flavors of Italian sausage, melty cheese, and fresh spinach into a golden, portable pocket—perfect for game day or a weeknight dinner win.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 lb Italian sausage, casings removed
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 2 cups fresh spinach, roughly chopped
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 cup marinara sauce (for serving)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles, about 5 minutes. Drain excess fat.
3. Divide the pizza dough into 4 equal balls. Roll each into a 7-inch circle.
4. On one half of each dough circle, layer spinach, cooked sausage, mozzarella, ricotta, Parmesan, garlic powder, oregano, and salt. Leave a 1-inch border.
5. Fold the dough over the filling, crimp edges with a fork to seal, and brush tops with olive oil. Cut 2 small slits in each calzone.
6. Bake for 20–25 minutes until golden and puffed. Serve warm with marinara sauce.

The ricotta keeps the filling creamy, while the crispy crust holds up to all that cheesy, savory goodness—no soggy bottoms here!

Tip: Let the calzones rest for 5 minutes before slicing to prevent oozing.

Spinach and Sausage Soup

This hearty soup combines smoky sausage with tender spinach in a savory broth—comfort in a bowl that comes together in under 30 minutes!

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage (casings removed)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add Italian sausage and cook, breaking it into crumbles, for 5–6 minutes until browned. Transfer to a plate, leaving drippings in the pot.
2. Add onion to the pot and sauté for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Pour in 4 cups chicken broth and diced tomatoes (with juices). Add 1 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Return the sausage to the pot and simmer for 10 minutes to meld flavors. Stir in spinach and cook just until wilted, about 1 minute. Remove from heat and stir in 1/2 cup Parmesan.

The magic here? The Parmesan melts into the broth, adding a silky richness that balances the spice from the sausage. Serve with crusty bread for dunking!

Tip: For a lighter version, swap in turkey sausage and low-sodium broth—it’ll still be packed with flavor.

Sausage and Spinach Lasagna Rolls

These Sausage and Spinach Lasagna Rolls are a fun twist on classic lasagna—perfect for portion control and packed with savory flavor!

• 12 lasagna noodles, cooked al dente
• 1 lb Italian sausage, casings removed
• 2 cups fresh spinach, chopped
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

1. Preheat oven to 375°F. In a skillet over medium heat, cook the Italian sausage until browned, breaking it into crumbles. Drain excess fat.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic powder, salt, and black pepper. Fold in cooked sausage and chopped spinach.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Lay out cooked lasagna noodles and divide the filling evenly among them, spreading it down the center of each. Roll up tightly and place seam-side down in the dish.
4. Top rolls with remaining marinara sauce and sprinkle with remaining 1/2 cup mozzarella. Cover with foil and bake for 25 minutes. Uncover and bake 5 more minutes until cheese is bubbly.

The ricotta filling stays extra creamy, while the sausage adds a hearty kick—no one will miss the traditional layers!

Tip: Let rolls rest for 5 minutes before serving to keep them neat.

Sausage and Spinach Pizza

This hearty pizza packs bold Italian flavors with savory sausage and fresh spinach—perfect for a cozy weeknight dinner or game-day gathering.

Ingredients:

• 1 lb store-bought pizza dough
• 1/2 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 lb Italian sausage (casings removed)
• 1 cup fresh baby spinach
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a 12-inch circle and transfer to a greased baking sheet.
2. Heat olive oil in a skillet over medium-high. Cook Italian sausage, breaking it into crumbles, until browned (5–6 minutes). Drain excess fat.
3. Spread marinara sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle with garlic powder and red pepper flakes (if using).
4. Layer mozzarella cheese, cooked sausage, and spinach on top. Bake for 15–18 minutes until the crust is golden and cheese bubbles.

The contrast of crispy-edged sausage and tender spinach makes every bite irresistible—plus, it’s ready in under 30 minutes!

Tip: For extra flavor, drizzle baked pizza with a touch of balsamic glaze before serving.

Spinach and Sausage Stuffed Peppers

These hearty stuffed peppers are packed with savory sausage, garlicky spinach, and melty cheese—a crowd-pleasing weeknight dinner that feels special without the fuss.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb Italian sausage (mild or hot), casings removed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups fresh baby spinach, roughly chopped
• 1 cup cooked white rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush peppers inside and out with 1 tbsp olive oil, then place upright in a baking dish.
2. In a skillet over medium heat, cook Italian sausage and onion for 5 minutes, breaking up the sausage. Add 2 cloves garlic and cook 1 minute until fragrant.
3. Stir in 4 cups spinach, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until spinach wilts, about 2 minutes. Remove from heat; mix in 1 cup rice and diced tomatoes.
4. Divide filling among peppers, top with 1 cup mozzarella, and bake 25–30 minutes until peppers are tender and cheese is bubbly.

The juicy peppers hold their shape beautifully, while the filling gets irresistibly crispy-edged under the broiler (try it for the last 2 minutes!).

Tip: For a lighter twist, swap in ground turkey and quinoa—just add an extra pinch of oregano and a splash of chicken broth to keep it moist.

Sausage and Spinach Frittata

This hearty frittata packs savory sausage, tender spinach, and melty cheese into an easy one-pan breakfast (or dinner!) that’s ready in under 30 minutes.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 lb Italian sausage (casings removed)
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 400°F. In a bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add sausage and cook, breaking it into crumbles, for 5 minutes until browned. Stir in spinach and cook just until wilted, about 1 minute.
3. Pour egg mixture evenly over the sausage and spinach. Sprinkle cheddar cheese on top. Cook undisturbed for 2 minutes until edges set.
4. Transfer skillet to the oven and bake for 12–15 minutes until the center is just set and the top is lightly golden. Let cool 2 minutes before slicing.

The crispy-edged, custardy texture makes this frittata feel fancy, but it’s seriously simple to whip up—perfect for lazy weekends or hectic weeknights.

Tip: Swap in spicy sausage and a pinch of red pepper flakes if you love heat!

Sausage and Spinach Gnocchi Bake

This cozy, one-pan gnocchi bake is packed with savory sausage, tender spinach, and melty cheese—perfect for a fuss-free weeknight dinner that feels indulgent.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 (16 oz) package shelf-stable gnocchi
• 2 cups fresh spinach, roughly chopped
• 1 (15 oz) can crushed tomatoes
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add sausage, breaking it into crumbles, and cook until browned (5–6 minutes). Stir in 3 cloves minced garlic, 1 tsp oregano, ½ tsp red pepper flakes, ½ tsp salt, and ¼ tsp black pepper; cook 1 minute until fragrant.
2. Add gnocchi and crushed tomatoes, stirring to coat. Simmer for 3 minutes, then fold in spinach until wilted. Sprinkle 1 cup mozzarella and ½ cup Parmesan evenly over the top.
3. Transfer skillet to the oven and bake for 15 minutes until bubbly and golden. Let rest 5 minutes before serving.

The gnocchi soaks up the tomato-sausage flavors while staying pillowy-soft, and the cheese forms a crackly, irresistible crust. Tip: For extra crispiness, broil for the last 2 minutes—just watch closely!

Spinach and Sausage Breakfast Burritos

Packed with protein and greens, these hearty burritos are a morning game-changer—perfect for meal prep or feeding a crowd.

Ingredients:

• 4 large flour tortillas (10-inch)
• 1/2 lb breakfast sausage, casings removed
• 4 large eggs, beaten
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup salsa (optional, for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into crumbles, for 5–6 minutes until browned. Drain excess grease.
2. Push the sausage to one side of the skillet. Pour in the beaten eggs and sprinkle with 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Scramble until just set, about 2 minutes.
3. Stir in the spinach and cook for 1 minute until wilted. Remove from heat and fold in the cheddar cheese.
4. Divide the mixture evenly among the tortillas, spooning it onto the lower third of each. Fold the sides inward, then roll tightly into burritos.
5. Optional: Warm the burritos in a dry skillet for 1–2 minutes per side to crisp the tortilla. Serve with salsa if desired.

The savory sausage and melty cheese balance the fresh spinach beautifully, while the garlic powder adds a subtle kick. These burritos hold up great in the fridge—just reheat for a quick breakfast all week!

Tip: Wrap cooled burritos in foil and freeze for up to 1 month. Reheat in the oven at 350°F for 15–20 minutes.

Sausage and Spinach Stuffed Chicken Breast

Juicy chicken breasts get a flavorful upgrade with a savory sausage and spinach filling—perfect for impressing guests or spicing up weeknight dinners!

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 lb Italian sausage, casings removed
• 1 cup fresh spinach, finely chopped
• 1/4 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, cook the Italian sausage until browned, about 5 minutes. Drain excess fat.
2. In a bowl, mix the cooked sausage, spinach, cream cheese, mozzarella, garlic powder, oregano, salt, and black pepper until combined.
3. Slice a pocket into the side of each chicken breast, being careful not to cut through completely. Stuff each with 1/4 of the sausage mixture, securing with toothpicks if needed.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden. Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches 165°F internally.

The cream cheese keeps the filling irresistibly creamy, while the sear locks in all those juicy flavors. Serve with a crisp salad or roasted veggies for a complete meal!

Tip: For extra browning, broil the stuffed chicken for the last 2–3 minutes.

Spinach and Sausage Shepherd’s Pie

This hearty twist on classic shepherd’s pie swaps ground beef for savory sausage and folds in fresh spinach for a pop of color and nutrients—comfort food with a flavorful upgrade!

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 1/2 cups mashed potatoes (homemade or store-bought)
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Heat 1 tbsp olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned (5–6 minutes).
2. Add onion and sauté until softened (3–4 minutes). Stir in 2 cloves minced garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
3. Fold in spinach and diced tomatoes, cooking just until spinach wilts (2 minutes). Transfer mixture to a greased 9-inch pie dish.
4. Spread mashed potatoes evenly over the filling, then sprinkle with 1/2 cup cheddar cheese. Bake 20–25 minutes until bubbly and golden.

The crispy cheese topping contrasts perfectly with the creamy potatoes and juicy sausage filling—no gravy required!

Tip: For extra richness, swap half the mashed potatoes with mashed cauliflower.

Sausage and Spinach Stuffed Zucchini Boats

These hearty zucchini boats are packed with savory sausage, creamy cheese, and fresh spinach—a fuss-free weeknight dinner that feels indulgent.

Ingredients:

• 4 medium zucchini (about 7-8 inches long)
• 1 tbsp olive oil
• 1/2 lb Italian sausage (casings removed)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Halve zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell. Brush the shells with olive oil and place on a baking sheet.
2. In a skillet over medium heat, cook the sausage, breaking it into crumbles, until browned (5-6 minutes). Add garlic, salt, black pepper, and red pepper flakes (if using); cook for 1 minute until fragrant. Stir in spinach and cook just until wilted (1-2 minutes).
3. Divide the sausage mixture among the zucchini shells. Top with mozzarella and Parmesan. Bake for 20-25 minutes until the zucchini is tender and cheese is bubbly.

The contrast of the tender zucchini with the crispy, cheesy topping makes every bite irresistible—plus, it’s a clever way to sneak in greens!

Tip: For extra browning, broil the boats for the last 2-3 minutes (watch closely!).

Spinach and Sausage Flatbread

This hearty flatbread is a crowd-pleaser, with savory sausage, fresh spinach, and melty cheese—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 1 lb pre-made pizza dough (thawed if frozen)
• 8 oz Italian sausage, casings removed
• 2 cups fresh baby spinach, roughly chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F. Roll out the pizza dough on a lightly floured surface into a 12-inch oval or rectangle.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Cook the sausage, breaking it into crumbles, until browned (5–6 minutes). Drain excess fat.
3. Brush the dough with the remaining 1 tbsp olive oil, then sprinkle evenly with garlic powder, red pepper flakes (if using), and salt.
4. Scatter the cooked sausage, spinach, mozzarella, and dollops of ricotta over the dough.
5. Bake for 15–18 minutes until the crust is golden and the cheese is bubbly.

The creamy ricotta balances the spicy sausage, while the crispy crust holds it all together—no soggy bottoms here!

Tip: For extra crispiness, preheat a baking sheet in the oven before placing the flatbread on it.

Sausage and Spinach Cornbread Casserole

This hearty casserole combines savory sausage, fresh spinach, and sweet cornbread for a cozy one-dish meal that’s perfect for weeknights or potlucks.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (8.5 oz) box cornbread mix (like Jiffy)
• 1 large egg
• 1/3 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add sausage and 1/4 cup diced red onion; cook until sausage is browned (5–6 minutes), breaking it into crumbles. Stir in 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Fold in spinach and cook for 1 minute. Spread mixture evenly in the baking dish.
4. In a bowl, whisk together cornbread mix, 1 large egg, and 1/3 cup milk until just combined. Pour over sausage layer, then sprinkle with 1/2 cup cheddar cheese.
5. Bake for 20–25 minutes until cornbread is golden and a toothpick comes out clean. Let cool 5 minutes before serving.

The contrast of fluffy cornbread with the spicy sausage and earthy spinach makes every bite satisfying. Plus, it’s a clever way to sneak greens into picky eaters’ meals!

Tip: For extra heat, swap in hot Italian sausage or add a pinch of cayenne to the cornbread batter.

Spinach and Sausage Stuffed French Bread

This hearty stuffed bread is a crowd-pleaser—packed with savory sausage, melty cheese, and garlicky spinach, it’s perfect for game day or a cozy weeknight.

Ingredients:

• 1 large French bread loaf (about 16 inches long)
• 1 lb Italian sausage, casings removed
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 oz cream cheese, softened
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Slice the French bread loaf horizontally and hollow out the center, leaving a 1-inch border. Brush the inside with 1 tbsp olive oil.
2. In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles, about 8 minutes. Add the garlic, spinach, 1/4 tsp salt, 1/4 tsp black pepper, Italian seasoning, and red pepper flakes (if using). Cook until spinach wilts, 2 minutes. Remove from heat.
3. Stir in the cream cheese, mozzarella, and Parmesan until evenly combined. Spoon the mixture into the hollowed bread, packing it tightly.
4. Place the stuffed loaf on a baking sheet, drizzle with remaining 1 tbsp olive oil, and bake for 20 minutes until the cheese is bubbly and the edges are crisp.

The contrast of the crusty bread with the creamy, spicy filling makes this irresistible—plus, it’s easy to slice and share!

Tip: For extra crunch, broil the stuffed bread for 1–2 minutes at the end.

Conclusion

With 20 flavorful sausage and spinach recipes, there’s something here for every home cook to love! Whether you’re craving a cozy casserole, a quick skillet meal, or a hearty soup, these dishes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest for fellow foodies to enjoy. Happy cooking!