Delicious Stuffed Shells with Italian Sausage Recipe

Stuffed Shells with Italian Sausage – If you’re looking for a hearty and delicious dinner that’s perfect for feeding a crowd or for leftovers, this Stuffed Shells with Italian Sausage recipe is a must-try. These jumbo pasta shells are filled with a delicious mixture of ricotta, spinach, and Italian seasonings, then topped with a flavorful spaghetti sauce, Italian sausage, and plenty of cheese.

Whenever I make this Stuffed Shells with Italian Sausage recipe, my husband can’t wait to dig in. It’s become a staple in our household, especially for dinners with family and friends. I still remember the first time I made this dish – I was nervous about how it would turn out, but it was a huge hit! Since then, it’s become one of our favorite comfort foods and always reminds us of cozy nights at home with a delicious homemade meal.

Why This Stuffed Shells with Italian Sausage Recipe Is So Special?

This recipe stands out for a few reasons. First, the combination of ricotta, spinach, and Italian seasonings is the perfect balance of flavors and textures. Second, the addition of Italian sausage adds a delicious and savory twist to the dish. Finally, the generous amount of cheese and spaghetti sauce makes this meal even more satisfying.

Ingredients:

• 1 package jumbo pasta shells (16oz/454g)
• 4 cups ricotta (32oz/907g)
• 12 oz. shredded mozzarella cheese (340g)
• 2 eggs
• 4 tsp garlic powder
• 1 tsp dried oregano
• 3/4 cup shredded Parmesan cheese (75g)
• 1 large jar spaghetti sauce (45oz/1.27kg)
• 4 cups fresh spinach, roughly chopped and stems removed (240g)
• 1 lb. Italian sausage, ground or casings removed (454g)
• parsley for garnish (dried or fresh)
• 1/2 tsp pepper

Directions:

Preheat your oven to 350 degrees F (175 degrees C).

In a skillet over medium heat, brown and crumble the Italian sausage. Drain any excess fat and remove from heat.

Bring a large pot of water to a boil and cook the jumbo pasta shells until they are pliable for filling but still firm. Drain and rinse with cold water.

In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of Parmesan, eggs, oregano, garlic powder, and pepper. Stir in the spinach.

Spread half of the spaghetti sauce on the bottom of a 9x13in baking dish.

Spoon the cheese mixture into the cooked pasta shells and place the shells open side up in the baking dish.

Add the rest of the spaghetti sauce to the top of the shells, followed by the browned Italian sausage.

Sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.

Cover the dish with aluminum foil and bake for 25-40 minutes, or until the cheese is melted and bubbly. If you like a crispy cheese crust, remove the foil and broil for an additional 3-5 minutes (watch closely).

Let the dish stand for 10 minutes before serving. Garnish with parsley if desired.

Notes:

• If you don’t have Italian sausage, you can use ground beef, ground turkey, or omit the meat entirely for a vegetarian option.
• Make sure to cook the pasta shells until they are pliable for filling, but still firm. Overcooking the shells will result in mushy shells that are difficult to fill.
• If you have leftover filling, you can use it as a dip for bread or vegetables or use it as a spread for sandwiches.
• This recipe can be made ahead of time and stored in the refrigerator or freezer. If freezing, make sure to thaw the shells in the refrigerator overnight before baking.

In conclusion, Stuffed Shells with Italian Sausage is a delicious and satisfying dish that is perfect for any occasion. This recipe is a great way to enjoy the flavors of Italy in a comforting and hearty meal that is easy to make and can feed a crowd. With the perfect combination of jumbo pasta shells, creamy ricotta cheese, savory Italian sausage, and tangy tomato sauce, this dish is sure to please everyone at the table. Whether you are cooking for a family dinner or hosting a party, Stuffed Shells with Italian Sausage is a crowd-pleaser that will leave your guests begging for seconds. Give this recipe a try and enjoy the delicious flavors of Italy in the comfort of your own home.

FAQs

Can I use a different type of pasta?

Yes, you can use a different type of pasta, but make sure it’s a large shell pasta that can be stuffed.

Can I make this recipe vegetarian?

Yes, you can omit the Italian sausage or use a meat substitute to make this recipe vegetarian.

How long will this recipe keep in the refrigerator?

This recipe will keep in the refrigerator for up to 4 days when stored in an airtight container.

Can I freeze this recipe?

Yes, you can freeze this recipe for up to 3 months. Make sure to thaw the shells in the refrigerator overnight before baking.

What can I serve with this recipe?

You can serve this recipe with a side salad or garlic bread for a complete meal.

Stuffed Shells with Italian Sausage

Sacrlett

If you're looking for a hearty and delicious dinner that's perfect for feeding a crowd or for leftovers, this Stuffed Shells with Italian Sausage recipe is a must-try.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Dish

Cuisine Italian

Servings 12

Ingredients

  

• 1 package jumbo pasta shells 16oz/454g
• 4 cups ricotta 32oz/907g
• 12 oz. shredded mozzarella cheese 340g
• 2 eggs
• 4 tsp garlic powder
• 1 tsp dried oregano
• 3/4 cup shredded Parmesan cheese 75g
• 1 large jar spaghetti sauce 45oz/1.27kg
• 4 cups fresh spinach roughly chopped and stems removed (240g)
• 1 lb. Italian sausage ground or casings removed (454g)
• parsley for garnish dried or fresh
• 1/2 tsp pepper

Instructions

 

• Preheat your oven to 350 degrees F (175 degrees C).
• In a skillet over medium heat, brown and crumble the Italian sausage. Drain any excess fat and remove from heat.
• Bring a large pot of water to a boil and cook the jumbo pasta shells until they are pliable for filling but still firm. Drain and rinse with cold water.
• In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of Parmesan, eggs, oregano, garlic powder, and pepper. Stir in the spinach.
• Spread half of the spaghetti sauce on the bottom of a 9x13in baking dish.
• Spoon the cheese mixture into the cooked pasta shells and place the shells open side up in the baking dish.
• Add the rest of the spaghetti sauce to the top of the shells, followed by the browned Italian sausage.
• Sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
• Cover the dish with aluminum foil and bake for 25-40 minutes, or until the cheese is melted and bubbly. If you like a crispy cheese crust, remove the foil and broil for an additional 3-5 minutes (watch closely).
• Let the dish stand for 10 minutes before serving. Garnish with parsley if desired.

Notes

If you don't have Italian sausage, you can use ground beef, ground turkey, or omit the meat entirely for a vegetarian option.

Make sure to cook the pasta shells until they are pliable for filling, but still firm.

Overcooking the shells will result in mushy shells that are difficult to fill.

If you have leftover filling, you can use it as a dip for bread or vegetables or use it as a spread for sandwiches.

This recipe can be made ahead of time and stored in the refrigerator or freezer. If freezing, make sure to thaw the shells in the refrigerator overnight before baking.

Keyword Stuffed Shells with Italian Sausage