stuffed shells with italian sausage recipe

Written ByJenny Smyth Posted on
stuffed shells with italian sausage recipe
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The Best stuffed shells with italian sausage recipe

Stuffed shells with Italian sausage is a dish that has been a staple in my household for years. It’s a classic recipe that never fails to impress, whether it’s for a special occasion or just a regular weeknight dinner. I love how the combination of flavors and textures comes together to create a dish that’s both comforting and satisfying.

My family has always been a big fan of this recipe, and I’m sure yours will be too once you try it out. The origin of stuffed shells is Italian, where they are known as ‘conchiglioni.’ They were brought to America by Italian immigrants, where they became a popular dish in many households.

The key to making great stuffed shells is in the filling – you want to use a good quality Italian sausage that’s flavorful and spicy, and combine it with ricotta cheese, parmesan cheese, and some chopped parsley for added freshness. When I make stuffed shells, I like to use jumbo pasta shells because they hold up well to the filling and cooking process. I also like to use a mixture of mozzarella and parmesan cheese on top of the shells, which adds an extra layer of flavor and texture.

The key technique in making stuffed shells is to cook the pasta until it’s al dente, then fill it with the sausage mixture and bake until golden brown. This recipe is perfect for any occasion – whether it’s a holiday dinner, a family gathering, or just a quick weeknight meal. It’s also relatively healthy compared to other pasta dishes, since it’s made with lean Italian sausage and plenty of vegetables.

My kids love helping me in the kitchen with this recipe, too – they get to mix up the filling and help assemble the shells before baking them off. One thing I love about this recipe is that it can be made ahead of time – you can prepare the filling and cook the pasta ahead of time, then assemble and bake the shells when you’re ready. This makes it perfect for busy weeknights or holidays when everyone’s running around.

Overall, stuffed shells with Italian sausage is a recipe that never fails to please. It’s easy to make, delicious to eat, and can be adapted to suit any occasion or taste preference.

Stuffed Shells with Italian Sausage

Stuffed Shells with Italian Sausage

4.8 from 635 votes

Jumbo pasta shells are filled with a savory mixture of Italian sausage, ricotta, and mozzarella, then baked in a rich marinara sauce until bubbly and golden. This hearty dish is perfect for a comforting family dinner or a crowd-pleasing potluck.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Shells and Filling

12 ounces jumbo pasta shells (about 24 shells)
1 pound sweet Italian sausage, casings removed
15 ounces whole milk ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce and Assembly

2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh basil

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil.
2Add the jumbo shells and cook for 8 to 9 minutes, until al dente but still firm enough to hold their shape.
3Drain the shells in a colander and rinse with cool water to stop the cooking; set aside.
4In a large skillet over medium-high heat, heat the olive oil until shimmering.
5Add the Italian sausage and cook for 5 to 7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink.
6Add the chopped onion and cook for 3 to 4 minutes, until softened, then stir in the garlic and cook for 1 minute until fragrant.
7Pour the crushed tomatoes into the skillet with the sausage mixture.
8Stir in the oregano and red pepper flakes if using.
9Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until slightly thickened.
10Remove from heat and stir in the fresh basil.
11In a large mixing bowl, combine the ricotta, 1 1/2 cups of the mozzarella, Parmesan, beaten egg, parsley, salt, and pepper.
12Mix until well blended.
13Spoon about 2 tablespoons of the ricotta mixture into each cooked shell, pressing gently to fill without overstuffing.
14Preheat the oven to 375°F.
15Spread half of the prepared sauce evenly over the bottom of a 9×13 inch baking dish.
16Arrange the filled shells in a single layer over the sauce, seam side up.
17Pour the remaining sauce over the shells, then sprinkle the remaining 1/2 cup of mozzarella on top.
18Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
19Remove the foil and continue baking for 10 to 15 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
20Let the dish rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Large skillet
Mixing bowl
9×13 inch baking dish
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a spicier version, use hot Italian sausage or add extra red pepper flakes. The shells can be assembled up to 24 hours in advance; cover and refrigerate, then add 10 minutes to the covered baking time.

Watch Video Of How Stuffed Shells with Italian Sausage Works

Stuffed shells with Italian sausage are always a good idea – whether you’re hosting a party or just need a quick weeknight meal.

They’re easy to make ahead of time, too – simply prepare the filling and cook the pasta ahead of time, then assemble and bake when you’re ready.

One thing I like about this recipe is that it freezes well – simply thaw overnight in the refrigerator before reheating.

❓ Frequently Asked Questions About Stuffed Shells with Italian Sausage

What type of pasta should I use for stuffed shells?

You should use jumbo pasta shells for this recipe because they hold up well to the filling and cooking process.

Can I use ground beef instead of Italian sausage?

While ground beef can be used as a substitute for Italian sausage, it will change the flavor profile of the dish significantly.

How do I store leftover stuffed shells?

You can store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Can I make stuffed shells without ricotta cheese?

While ricotta cheese adds an extra layer of flavor and texture to this dish, you can omit it if you prefer or substitute it with cottage cheese or mascarpone cheese.

How do I reheat leftover stuffed shells?

You can reheat leftover stuffed shells in the oven at 350°F (180°C) for about 15-20 minutes or until heated through.

Can I use different types of cheese on top of the shells?

While mozzarella and parmesan cheese are traditional toppings for this dish, you can experiment with other cheeses like cheddar or provolone if you prefer.

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