Sausage Stuffed Shells

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These Sausage Stuffed Shells combine the best of Italian comfort food in one delicious dish. Jumbo pasta shells are filled with a rich mixture of four cheeses (Romano, Parmesan, mozzarella, and ricotta) and fresh spinach, then nestled in a homemade sauce featuring Italian sausage and tomatoes. The dish comes together in about an hour, with the shells being stuffed with a creamy cheese filling and topped with a robust meat sauce. As it bakes, the cheese melts perfectly, and the sauce bubbles around the shells, creating a restaurant-quality meal that's perfect for family dinners or special occasions.
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Updated on Fri, 07 Feb 2025 20:24:06 GMT
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These hearty sausage stuffed shells combine Italian sausage, four cheeses, and aromatic herbs in a perfect pasta package. Each shell delivers a beautiful balance of creamy filling and rich sauce, making this dish a guaranteed family favorite.

Last weekend, I made this for a neighborhood gathering and watched as plates were quietly cleared and seconds quietly requested.

Essential Ingredients Guide

  • Italian sausage: Use quality meat for best flavor
  • Jumbo shells: Cook just to al dente
  • Fresh spinach: Adds color and nutrition
  • Four cheese blend: Creates perfect texture
  • Quality marinara: Forms foundation of dish

Creating Your Shells

Perfect The Filling:
Mix cheeses thoroughly with sausage and spinach until well combined but not overworked.
Build The Shells:
Pipe filling into each shell using gentle pressure. Arrange in baking dish with slight space between.
Layer The Sauce:
Pour sauce carefully to allow some filling to show through. Add cheese topping gradually.
Watch The Bake:
Monitor browning and check internal temperature reaches 165°F.

Complete Your Meal

Serve with:
Garlic bread for sauce soaking
Caesar salad for freshness
Light white wine

Creative Variations

Transform the dish by:
Using spicy Italian sausage
Adding mushrooms to sauce
Incorporating pesto to filling
Topping with crispy breadcrumbs

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Storage Solutions

Maintain quality by:
Cooling completely before storing
Using airtight containers
Freezing unbaked shells separately
Reheating covered at 350°F

Assembly Engineering

Keep shells organized in rows during filling
Maintain consistent filling amounts (2-3 tablespoons each)
Create stable base layer with sauce
Space shells evenly for proper heat distribution

Temperature Control

Bring ingredients to room temperature before mixing
Maintain consistent 375°F oven temperature
Check internal temperature reaches 165°F
Allow 10-minute rest before serving

Cheese Management

Grate fresh cheese for better melting
Layer different cheeses strategically
Reserve some cheese for final topping
Monitor browning carefully

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Make-Ahead Strategy

Prepare components separately
Store filled shells covered in refrigerator
Bring sauce to room temperature before baking
Add extra baking time if starting cold

Production Scaling

For large batches:
Prepare filling in stages
Set up assembly line process
Use multiple baking dishes
Stagger baking times

Success with stuffed shells comes from understanding how each component works together. Whether preparing for a family dinner or large gathering, proper technique ensures each shell delivers perfect flavor and texture in every bite.

Frequently Asked Questions

→ Can I make this ahead of time?
Yes, assemble up to 24 hours ahead and refrigerate before baking.
→ Can I freeze stuffed shells?
Yes, freeze before baking for up to 3 months. Thaw before cooking.
→ What can I substitute for ricotta?
Cottage cheese can be used as a substitute for ricotta.
→ Can I use frozen spinach?
Yes, thaw and squeeze out excess water before using.
→ What to serve with stuffed shells?
Garlic bread and green salad make perfect side dishes.

Sausage Stuffed Shells

Jumbo pasta shells stuffed with Italian sausage and four cheeses, baked in a rich tomato sauce for the ultimate comfort food dinner.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings

Dietary: ~

Ingredients

→ Pasta

01 18-20 jumbo pasta shells

→ Sauce

02 1 pound Italian sausage
03 1/2 cup onion, finely diced
04 4 cloves garlic, minced
05 14 ounces tomato sauce
06 10 ounces petite diced tomatoes
07 2 tablespoons olive oil
08 1 teaspoon dried basil
09 1/2 teaspoon dried oregano
10 1 teaspoon black pepper
11 1 teaspoon salt

→ Cheese Filling

12 1 cup Romano cheese, shredded
13 1 cup Parmesan cheese, shredded (1/4 cup reserved)
14 2 1/2 cups mozzarella cheese, shredded (1 1/2 cups reserved)
15 3/4 cup ricotta cheese
16 2 cups fresh spinach
17 3 cloves garlic, minced
18 2 tablespoons olive oil
19 1 pinch red pepper flakes
20 2 tablespoons heavy cream or milk
21 1/4 teaspoon black pepper
22 1 large egg

→ Additional

23 2 tablespoons fresh parsley, chopped (plus extra for garnish)
24 1 cup reserved pasta water

Instructions

Step 01

Boil jumbo shells in salted water until al dente. Reserve 1 cup pasta water before draining.

Step 02

Sauté spinach with garlic and red pepper flakes. Combine with cheeses, egg, and seasonings in a bowl.

Step 03

Brown sausage with onions and garlic. Add tomatoes and seasonings. Simmer 20-30 minutes.

Step 04

Spread half sauce in baking dish, stuff shells with cheese filling, arrange in dish. Top with remaining sauce and reserved cheese.

Step 05

Bake at 375°F for 45 minutes until bubbly and lightly golden. Garnish with parsley before serving.

Notes

  1. Can adjust sauce thickness with reserved pasta water
  2. Can brown top by increasing heat briefly at end of baking

Tools You'll Need

  • 9x13-inch baking dish or oven-safe skillet
  • Large skillet
  • Medium mixing bowl
  • Large pot for pasta

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (multiple cheeses)
  • Contains wheat (pasta)
  • Contains eggs