Sausage Stuffed Shells
Sausage Stuffed Shells combine tender jumbo pasta shells filled with a savory mixture of Italian sausage, creamy ricotta, mozzarella, and Parmesan cheeses, baked in a rich tomato sauce until bubbly and golden. This hearty, comforting dish is perfect for family dinners, meal prep, or entertaining guests, offering a delicious crowd-pleaser with simple steps and flexible variations.
Equipment
- Large pot for boiling pasta
- Strainer/colander
- Mixing bowl
- Baking dish (9x13 inch recommended)
- Spoon or small scoop (for stuffing shells)
- Aluminum foil (optional, for covering during baking)
Ingredients
- Jumbo pasta shells (about 20–25 shells)
- Italian sausage (1 lb, casing removed)
- Ricotta cheese (15 oz)
- Shredded mozzarella cheese (1 ½ cups)
- Grated Parmesan cheese (½ cup)
- Egg (1 large, for binding)
- Garlic (2 cloves, minced)
- Italian seasoning (1 tsp)
- Salt and freshly ground black pepper, to taste
- Marinara sauce (3 cups)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Cook the pasta shells: Boil salted water, cook shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- Prepare the filling: In a skillet over medium heat, cook Italian sausage until browned and cooked through, breaking it apart with a spoon. Drain excess fat.
- Mix the filling: In a large bowl, combine cooked sausage, ricotta, half the mozzarella, Parmesan, minced garlic, egg, Italian seasoning, salt, and pepper. Stir well to combine.
- Assemble: Preheat oven to 375°F (190°C). Spread about 1 cup of marinara sauce on the bottom of a greased baking dish. Stuff each shell generously with the sausage-cheese mixture and arrange in the dish.
- Top and bake: Pour remaining marinara sauce over the stuffed shells. Sprinkle remaining mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley if desired. Let cool for 5 minutes before serving.
Notes
- Drain cheeses and sausage well to avoid watery filling.
- Use fresh herbs for best flavor or dried Italian seasoning as a convenient alternative.
- Substitute turkey or chicken sausage for a leaner dish.
- For gluten-free, use gluten-free pasta shells and breadcrumbs.
- To reheat leftovers, cover with foil and warm in a 350°F oven until heated through.
- Make ahead by assembling stuffed shells a day in advance and refrigerate before baking.