Stuffed Shells with Sausage Recipe

Looking for the ultimate comfort food that’s perfect for Sunday dinner, meal prep, or feeding a hungry crowd? These Stuffed Shells with Sausage check all the boxes: creamy ricotta filling, savory Italian sausage, melty mozzarella, and a rich marinara sauce. Every bite is cozy, cheesy, and bursting with flavor. ❤️

It’s a classic Italian-American baked pasta dish with a twist—adding sausage to the ricotta mix gives it a flavor boost and makes it extra satisfying. Plus, this is a kid-approved, freezer-friendly, and make-ahead dream of a dinner!

What You’ll Need

For the Shells:

20–24 jumbo pasta shells (about half a box)

For the Filling:

1 lb Italian sausage (mild or spicy), casings removed
1 tablespoon olive oil
15 oz ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping)
½ cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt & pepper, to taste
Optional: 1 tablespoon chopped fresh parsley or basil

For Assembly:

Extra Parmesan and herbs for garnish
3 cups marinara sauce (store-bought or homemade)
½ cup mozzarella cheese (for topping)

Pro Tips for Perfect Stuffed Shells

🧀 Use whole milk ricotta for creamier filling.
🌿 Fresh herbs = big flavor—stir into the filling or sprinkle on top.
🌡️ Let the sausage cool slightly before mixing with the ricotta so the cheese doesn’t melt prematurely.
👧 Let kids help fill the shells—it’s fun and hands-on!
🧊 Make two pans and freeze one—future you will thank you.

Tools You’ll Need

Large pot (for boiling shells)
Skillet (for cooking sausage)
Mixing bowl
9×13 baking dish
Spoon or piping bag (for filling shells)
Foil (for baking covered)

Substitutions & Variations

🌱 Vegetarian? Skip sausage or sub with sautéed spinach or mushrooms
🔥 Spicy version? Use hot Italian sausage + crushed red pepper in sauce
🧄 Garlic lover? Add fresh minced garlic to the sausage while browning
🧀 Change the cheese – try fontina or provolone for extra melt factor
🌾 Gluten-free? Use gluten-free pasta shells

Make-Ahead Tips

Fill the shells and assemble the dish up to 1 day in advance, then bake
Fully baked shells can be frozen (wrapped tightly) for up to 2 months
Reheat leftovers in the oven or microwave—add a splash of sauce to keep it moist

How to Make Stuffed Shells with Sausage

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil.
Cook shells until just al dente (they’ll cook more in the oven).
Drain and set aside on a tray to cool—don’t stack or they’ll stick!

Step 2: Cook the Sausage

In a skillet over medium heat, add olive oil and cook sausage, breaking it up with a spoon until browned and cooked through.
Drain excess grease and let cool slightly.

Step 3: Make the Filling

In a bowl, mix together ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, pepper, and cooled sausage.
Stir until well combined.

Step 4: Fill the Shells

Spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish.
Fill each shell with 1–2 tablespoons of the sausage mixture and place in the dish.
Repeat until the dish is full.

Step 5: Add Sauce & Bake

Pour remaining marinara sauce over the shells.
Top with additional mozzarella and Parmesan.
Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover and bake 10 more minutes until bubbly and golden.

Step 6: Garnish & Serve

Let cool for 5–10 minutes. Garnish with chopped parsley or basil, and serve with garlic bread or salad.

Leftovers & Storage

Store leftovers in the fridge for up to 4 days
Reheat in the microwave or oven with extra sauce
Freeze individual portions for a ready-to-go dinner

Final Thoughts

Stuffed Shells with Sausage are the ultimate comfort food: rich, cheesy, hearty, and endlessly satisfying. Whether you’re feeding a crowd, prepping for a busy week, or just craving something cozy and Italian-inspired, this dish always delivers.

💬 Did you try a twist with spicy sausage or fresh herbs? Let me know how your shells turned out—and if the family asked for seconds! 🍝🧄🧀