Stuffed Shells with Sausage

Stuffed shells with sausage are pasta shells stuffed with spinach ricotta filling and topped with sausage marinara sauce. These shells are total comfort food!

Stuffed shells are total comfort food! This homey dish consists of jumbo shells filled with a creamy spinach ricotta mixture and topped with sausage marinara sauce.

This recipe is easy to customize, and I've included tips below if you'd like to make it ahead of time or freeze it.

Ingredient notes and substitutions

• Ground Italian sausage: You can use hot, mild, or sweet Italian sausage. You can also use ground beef. However, Italian sausage gives this dish the best flavor.
• Marinara: Choose a sauce that you like the flavor of.
• Ricotta cheese: I don't recommend using fat-free ricotta in this dish.

How to make stuffed shells

Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.

Ricotta filling

Step 1: In a small bowl combine your ricotta, egg, salt, and pepper until combined.

Step 2: Stir in the spinach until combined.

Step 3: Cover, and place the ricotta filling in the refrigerator.

Pasta

Step 4: Bring a large pot of water to boil. Add 2 tablespoons of salt.

Step 5: Stir in the pasta and cook for half the time that the package directions call for for al dente.

Step 6: Reserve 1 cup of pasta water. Drain the pasta and set aside.

Sauce

Step 7: While you're boiling the water for the pasta, add the ground sausage to a large skillet. Cook over medium heat, stirring to break it up, until no longer pink.

Step 8: Drain the fat and transfer the sausage to a paper towel lined plate.

Step 9: Add the olive oil to the now empty skillet, along with the onion, garlic, salt, and pepper. Sauté for 3-4 minutes, stirring regularly.

Step 10: Stir in the basil, red pepper flakes, and oregano, and cook for 1 minute, stirring regularly.

Step 11: Add the marinara, pasta water, and cooked sausage, and stir to combine. Bring to a boil.

Step 12: Once at a boil, reduce the heat to medium low and simmer for about 15 minutes, stirring occasionally.

Putting it all together

Step 13: While the sauce is simmering, preheat the oven to 375F. Grease a 9X13 baking dish with cooking spray, and set aside.

Step 14: Using a spoon, fill each shell ¾ full with ricotta filling and place on a plate.

Step 15: When the sauce is done, add ⅓ of sauce to the bottom of your baking dish, spreading evenly.

Step 16: Place the shells in the pan on top of the sauce.

Step 17: Top the shells with the remaining sauce and mozzarella cheese.

Step 18: Cover the pan with aluminum foil, and bake for 20 minutes.

Step 19: Uncover and continue baking for additional 10 minutes, or until the cheese is melted and the pan is heated through.

Step 20: Top with fresh basil just before serving.

Tips

• Vegetarian: To make the shells vegetarian, simply omit the ground sausage and use vegetarian marinara sauce.
• How to make ahead: The day before serving make your sauce, without pasta water, and place in an airtight container in the fridge. Then, make your filling and place in a separate airtight container in the fridge. When you're ready to put everything together, follow the rest of your instructions, adding your pasta water to your sauce in a skillet.
• How to freeze: Assemble the stuffed shells and let cool to room temperature. Tightly wrap the pan with plastic wrap and then cover with aluminum foil. Freeze for up to 1 month.

Serving suggestions

I like to serve stuffed shells with a crisp green salad and garlic bread or garlic knots on the side to sop up the sauce. Fresh veggies and fruit salad also go well with this pasta.

Storage

You can store any leftovers in an airtight container in the refrigerator. The shells will keep for up to 4 days when properly stored in the fridge.

More pasta dinner recipes!

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