Stuffed Shells Recipe

A close up of a sausage stuffed shell in tomato sauce with cheesy baked option

5 from 7 votes

In my stuffed shells recipe, I add a flavorful sausage and herb ricotta cheese mixture to pasta shells before topping with flavorful marinara and melty cheese!

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 540kcal

Author: Jocelyn Delk Adams

Ingredients

2 tablespoons olive oil
1 pound Italian sausages removed from caseins
3 cups Marinara sauce homemade or grab a high quality jar
2 1/2 cups ricotta cheese
1/3 cup grated Parmesan cheese
1 large egg yolk
1 teaspoon Italian herbs and seasoning
1 teaspoon garlic powder
Salt and Pepper to taste
12 jumbo pasta shells cooked
2-3 cups shredded mozzarella cheese
Optional: Chopped parsley for garnish

Instructions

Start by preheating your oven to 350°.
Add olive oil to a pan over medium heat. Crumble and cook italian sausage in pan until browned through. Set aside.
Spray your baking dish with non-stick cooking spray.
Spread 1/3 of the marinara sauce on the bottom of the dish.
In a large bowl, stir together crumbled and cooked sausage, ricotta cheese, parmesan cheese, the egg yolk, Italian herbs and seasoning, garlic powder and salt and pepper until well combined.
Carefully begin to stuff pasta shells with filling (about 1 1/2-2 tablespoons each) and add to the bottom of the baking dish on top of the sauce.
Once all are stuffed and arranged in the dish, pour the rest of the marinara sauce on top and finish by sprinkling mozzarella cheese over the dish.
Cover and bake at 350° for 25 minutes then remove cover and allow to bake and brown for additional 10 minutes. Let stand 5-10 minutes before serving. Sprinkle with parsley if desired.

Notes

To Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them on a baking sheet before transferring to a freezer bag for up to 2 months.

To reheat , preheat the oven to 375 degrees and place the desired portion in an oven-safe dish. Cover the dish with aluminum foil, then bake until the shells are warmed through and the cheese is melted.

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