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–+ servings
Creamy ricotta and Italian sausage filling mixed in a bowl for stuffed shells

Sausage Stuffed Shells

5 from 1 vote
Cheesy, oven-baked jumbo Sausage Stuffed Shells with savory sausage and herbs make a cozy, crowd-pleasing dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 50 minutes
Servings: 22 shells
Course: dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 445
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 24 jumbo pasta shells large-sized shells from a standard box
  • 26 oz marinara sauce store-bought or homemade, divided
  • 17 oz ground Italian sausage sweet or spicy, casing removed
  • 2 cups ricotta cheese whole milk for creaminess
  • 1 ¼ cups shredded mozzarella cheese low-moisture melts best
  • ⅔ cup grated parmesan cheese freshly grated preferred
  • 1 large egg room temperature for easier mixing
  • 3 garlic cloves minced (finely chopped for even flavor)
  • 8 fresh basil leaves chopped (plus extra for garnish)
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper freshly ground if possible

Equipment

  • 1 Large pot Used for boiling the jumbo pasta shells until just tender
  • 1 Colander Needed to drain and rinse the cooked shells to stop further cooking
  • 1 12-inch cast-iron skillet Ideal for baking and serving; a 9x13-inch baking dish works as a substitute
  • 1 Medium mixing bowl Used to combine the sausage, cheeses, herbs, and egg
  • 1 Spatula Helpful for breaking the sausage into small crumbles while browning
  • 1 Pastry bag or large zip-top bag Makes filling the shells faster and much less messy
  • 1 Oven Used to bake the shells until bubbly and lightly golden on top

Method
 

  1. Set the oven to 350°F so it’s ready when needed.
  2. 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.
    Jumbo pasta shells boiling in salted water in a large pot on the stove
  3. 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.
  4. In a mixing bowl, combine the cooked sausage, ricotta, parmesan, basil, garlic, and egg, stirring until smooth and evenly blended.
    Creamy ricotta and Italian sausage filling mixed in a bowl for stuffed shells
  5. Spread about 1 cup of marinara across the bottom of the empty skillet or baking dish to create a base layer.
  6. Spoon a small amount of marinara over each shell and scatter the mozzarella evenly across the top.
    Ricotta and sausage filling being piped into jumbo pasta shells over marinara sauce
  7. Bake uncovered until the cheese is fully melted and lightly golden, then broil briefly if desired for extra color.
    Top view of sausage stuffed jumbo pasta shells topped with marinara and shredded mozzarella in a cast iron skillet
  8. Allow the shells to rest for a few minutes, garnish with fresh basil, and serve warm.

Nutrition

Serving: 220gCalories: 445kcalCarbohydrates: 34gProtein: 25gFat: 22gSaturated Fat: 9.8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 7.1gCholesterol: 78mgSodium: 890mgPotassium: 420mgFiber: 1.6gSugar: 2.1gVitamin A: 620IUVitamin C: 4mgCalcium: 280mgIron: 2.3mg

Notes

A warm, comforting pasta bake that feels right at home on a family table. The rich sausage filling and melty cheese make every bite satisfying and nostalgic. Perfect for sharing, leftovers included.

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