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A detailed overhead shot of a baking dish filled with sausage stuffed shells before being baked. The shells are neatly arranged in marinara sauce.

Sausage Stuffed Shells Recipe (The BEST Cheesy Baked Pasta!)

This Sausage Stuffed Shells Recipe features a savory three-cheese and Italian sausage filling baked in a rich marinara sauce. Learn how to make this ultimate comfort food—it's perfect for a family dinner and is freezer-friendly!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces Jumbo Pasta Shells
  • 1 lb Mild or Hot Italian Sausage casing removed
  • 15 ounces Whole Milk Ricotta Cheese
  • 2 cups Shredded Mozzarella Cheese divided
  • 1/2 cup Grated Parmesan Cheese
  • 1 Large Egg lightly beaten
  • 2 cloves Garlic minced
  • 1/4 cup Fresh Parsley chopped
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper
  • 1/2 tsp Dried Oregano
  • 3 cups Marinara Sauce divided

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Large Pot

Instructions
 

  1. Cook the jumbo shells in a large pot of salted boiling water according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  2. While shells cook, brown the Italian sausage in a large skillet over medium-high heat, breaking it up as it cooks. Drain off any excess grease.
  3. In a large bowl, mix together the cooked sausage, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, parsley, salt, pepper, and oregano until well combined.
  4. Preheat oven to 375°F (190°C). Spread 1 ½ cups of marinara sauce on the bottom of a 9x13-inch baking dish.
  5. Fill each cooked shell with the sausage and cheese mixture and arrange them in the baking dish.
  6. Top the shells with the remaining marinara sauce and sprinkle with the remaining 1 cup of mozzarella cheese.
  7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  8. Let the stuffed shells rest for 5-10 minutes before serving. Garnish with additional fresh parsley if desired.

Notes

Tip 1: To prevent shells from tearing, handle them gently after boiling.
Tip 2: Using a piping bag (or a zip-top bag with the corner snipped off) can make filling the shells faster and cleaner.
Tip 3: Don't skimp on the sauce! It's essential for keeping the shells moist and flavorful during baking.
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