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A rustic baking dish filled with sausage and cheese stuffed shells, with a serving spoon lifting one shell out to show the creamy filling.

Sausage Stuffed Shells: The Ultimate Comfort Food Recipe

This Sausage Stuffed Shells recipe is the ultimate comfort food! Jumbo pasta shells are filled with a savory Italian sausage and ricotta cheese mixture, topped with marinara and mozzarella, and baked to bubbly perfection. An easy, crowd-pleasing dinner.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces jumbo pasta shells
  • 1 lb mild or hot Italian sausage casings removed
  • 1/2 cup diced yellow onion
  • 2 cloves garlic minced
  • 15 ounces whole-milk ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 1 tablespoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces marinara sauce divided

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Skillet
  • 1 Large pot

Method
 

  1. Preheat oven to 375°F (190°C). Cook jumbo shells according to package directions for al dente. Drain carefully and set aside.
  2. In a large skillet over medium-high heat, cook the Italian sausage and diced onion until sausage is browned and crumbled, and onion is softened. Add minced garlic and cook for 1 minute more. Drain excess fat.
  3. In a large bowl, mix the cooked sausage and onion mixture, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, parsley, salt, and pepper until well combined.
  4. Spread about 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
  5. Stuff each cooked shell with the sausage and cheese mixture and arrange them in the baking dish.
  6. Top the shells with the remaining marinara sauce, followed by the remaining 1 cup of mozzarella cheese.
  7. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
  8. Let stand for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Tip 1: Don't overcook the pasta shells initially; they will soften as they bake in the sauce.
Tip 2: For easy filling, use a piping bag or a large ziplock bag with the corner snipped off.
Tip 3: Use whole-milk ricotta cheese for the creamiest filling.