These sausage stuffed shells are exactly what I make when I want something filling without spending my whole evening in the kitchen. I started making them on a random Wednesday a few years ago when I had half a box of jumbo shells and some Italian sausage in the fridge, and now they show up on our table at least twice a month. The ricotta stays creamy, the cheese on top gets bubbly and golden, and there's always someone asking if there are leftovers.
If you're in the mood for more easy dinners, my Easy Grilled Chicken Kabobs and Easy Black Pepper Chicken Recipe are just as simple, and these Best 5-Ingredient Brown Sugar Glazed Carrots go perfectly on the side.
Why You Will love this Sausage Stuffed Shells
This baked Sausage Stuffed Shells recipe is everything you want in a comfort food pasta recipe. The sweet Italian sausage adds so much flavor, and the ricotta filling stays light and creamy even after baking. It's a one-pan meal that feeds a crowd without much fuss. You can prep the shells ahead of time and pop them in the oven when you're ready to eat. The cast-iron skillet gives you a beautiful presentation, and the broiled cheese on top adds a restaurant-quality finish.
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Sausage Stuffed Shells Ingredients
Here's what you need to make these cheesy Sausage Stuffed Shells.
See Recipe Card Below This Post For Ingredient Quantities
Jumbo shells: These large pasta shells are perfect for holding the hearty sausage and ricotta filling. Cook them just under al dente so they don't tear when you fill them.
Marinara: A good quality marinara sauce brings everything together with rich tomato flavor. Use your favorite brand or homemade sauce.
Ground Italian sausage: Sweet or hot Italian sausage adds savory, seasoned flavor to the ricotta filling. You can also use ground beef if you prefer.
Ricotta cheese: This creamy cheese makes the filling light and fluffy. It blends perfectly with the sausage and herbs.
Shredded mozzarella cheese: Mozzarella melts beautifully on top and adds that classic stretchy, cheesy pull. Use a little extra if you love cheese.
Parmesan cheese: Coarsely grated parmesan adds a sharp, nutty flavor to the filling and brings everything together.
Egg: Helps bind the ricotta filling so it holds together nicely inside each shell.
Garlic cloves: Fresh minced garlic gives the filling a warm, aromatic depth. Don't skip this.
Basil leaves: Chopped fresh basil adds a bright, herby note that balances the richness of the sausage and cheese. Save a little extra for garnish.
HOW TO MAKE Sausage Stuffed Shells
This Sausage Stuffed Shells and ricotta come together quickly with just a few simple steps.
Preheat oven: Set your oven to 350°F so it's ready when you need it.
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook them for about 1 minute less than the package says for al dente, usually around 8 to 9 minutes. Drain the shells in a colander and rinse them under cool water to stop the cooking. This keeps them from getting too soft and tearing later.
Brown the sausage: While the pasta cooks, heat your cast-iron skillet over medium heat. Add the Italian sausage and cook it for 5 to 7 minutes, breaking it into tiny pieces with the tip of your spatula as it browns. You want the sausage crumbled as fine as possible. Season with a pinch of salt and pepper, then take the skillet off the heat.
Make the filling: Transfer the cooked sausage to a medium mixing bowl. Add the ricotta cheese, chopped basil, minced garlic, parmesan cheese, and egg. Stir everything together until it's smooth and creamy. Spoon 1 cup of marinara into the bottom of your now-empty skillet and spread it evenly.
Fill the shells: Cut a 1-inch hole in the corner of a large Ziploc bag or pastry bag. Scoop the ricotta mixture into the bag, then gently pipe the filling into each shell until it's full. If you don't have a bag, a spoon works just fine, it just takes a little longer.
Arrange in the skillet: Place the filled shells into the skillet in tight rows. You should be able to fit 20 to 22 shells in a 12-inch cast iron skillet. Spoon a heaping tablespoon of marinara over each shell, then sprinkle the entire dish with about 1 cup of shredded mozzarella. Add more cheese if you want, there's no such thing as too much.
Bake: Slide the skillet into the oven and bake for 20 to 25 minutes, or until the cheese is fully melted and starting to turn golden. If you want a little extra color on top, turn your broiler on high for 1 to 2 minutes at the end. Watch it closely so the cheese doesn't burn. Let the shells cool for about 5 minutes, then sprinkle with fresh basil and serve.
Substitutions and Variations
You can easily customize this sausage pasta bake to fit what you have on hand.
Sausage: Swap Italian sausage for ground turkey, ground chicken, or lean ground beef. You can also use a mix of sausage and beef for extra flavor.
Cheese: If you don't have ricotta, try cottage cheese blended smooth. You can also add a little cream cheese for extra richness.
Spinach: Stir in a handful of chopped fresh spinach or thawed frozen spinach (squeezed dry) to make Sausage Stuffed Shells.
White sauce: Instead of marinara, use a creamy Alfredo or béchamel sauce for sausage stuffed shells with white sauce.
Spice level: Use hot Italian sausage or add a pinch of red pepper flakes to the filling if you like a little heat.
Expert Tips
Undercook the shells slightly. Cooking them 1 minute less than al dente keeps them from getting too soft and falling apart when you fill them.
Break the sausage into tiny pieces. The finer you crumble the sausage, the easier it is to pipe through the bag and the better it distributes in every bite.
Use a full-inch opening for the bag. If the hole is too small, the sausage chunks will get stuck. A wide opening makes filling shells fast and frustration-free.
Don't skip the broil step. Just 1 to 2 minutes under the broiler gives the cheese a beautiful golden finish that looks bakery-quality.
Let the dish rest before serving. Letting the shells cool for 5 minutes after baking helps the filling set so the shells don't fall apart when you serve them.
Equipment FOR Sausage Stuffed Shells
Here's the basic equipment to make this recipe smooth and easy.
- Large pot: For boiling the jumbo pasta shells.
- Colander: To drain and rinse the cooked shells.
- Cast-iron skillet (12-inch): This is perfect for baking the shells in one beautiful dish. If you don't have one, a 9x13-inch baking dish works great too.
- Medium mixing bowl: For combining the ricotta filling.
- Spatula: To break up and brown the sausage.
- Pastry bag or large Ziploc bag: Makes filling the shells so much easier and faster.
- Oven: To bake everything until golden and bubbly.
Storage and Make-Ahead Tips
This homemade Sausage Stuffed Shells recipe is perfect for meal prep and leftovers.
Refrigerator: Store cooked Sausage Stuffed Shells in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until heated through.
Freezer: You can freeze unbaked stuffed shells for up to 2 months. Assemble the dish completely, cover tightly with plastic wrap and foil, then freeze. When you're ready to bake, let them thaw in the fridge overnight, then bake as directed. You can also bake from frozen by adding 10 to 15 extra minutes to the bake time and covering with foil for the first half.
Make-ahead: Assemble the entire dish up to 24 hours ahead, cover, and refrigerate. When you're ready to eat, just pop it in the oven and bake as directed.
FAQ
What temperature do I cook stuffed shells at in the oven?
Bake Sausage Stuffed Shells at 350°F for 20 to 25 minutes, or until the cheese is melted and bubbly. If you want a golden top, broil for 1 to 2 minutes at the end. This temperature keeps the filling creamy while the cheese gets perfectly melty.
How long can you keep stuffed shells in the fridge before cooking?
You can assemble Sausage Stuffed Shells and keep them covered in the fridge for up to 24 hours before baking. Just cover the dish tightly with plastic wrap or foil, and bake as directed when you're ready. This makes them perfect for busy weeknights.
How long does cooked sausage stuffing last?
Cooked Sausage Stuffed Shells filling will last in the fridge for up to 3 days when stored in an airtight container. If you have leftover filling, you can freeze it for up to 2 months and use it in another batch of stuffed shells or in lasagna.
Do you cover frozen stuffed shells when baking?
Yes, if you're baking Sausage Stuffed Shells from frozen, cover the dish with foil for the first 20 to 25 minutes to prevent the cheese from burning. Then remove the foil and bake for another 15 to 20 minutes until heated through and bubbly. Thawing them overnight in the fridge is easier and gives more even results.
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Sausage Stuffed Shells
Ingredients
Equipment
Method
- Set the oven to 350°F so it’s ready when needed.
- Bring a large pot of well-salted water to a rolling boil and cook the shells just shy of al dente, then drain and rinse briefly under cool water.
- Brown the sausage in a skillet over medium heat, breaking it into small crumbles as it cooks until fully done, then season lightly and remove from heat.
- In a mixing bowl, combine the cooked sausage, ricotta, parmesan, basil, garlic, and egg, stirring until smooth and evenly blended.
- Spread about 1 cup of marinara across the bottom of the empty skillet or baking dish to create a base layer.
- Spoon a small amount of marinara over each shell and scatter the mozzarella evenly across the top.
- Bake uncovered until the cheese is fully melted and lightly golden, then broil briefly if desired for extra color.
- Allow the shells to rest for a few minutes, garnish with fresh basil, and serve warm.
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