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SAUSAGE STUFFED SHELLS

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Jenna
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🧀🍝 SAUSAGE STUFFED SHELLS
Cheesy • Comforting • Family Favorite

Recipe by Jenna
Servings

8-10

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

500–650

kcal

These stuffed shells are everything comfort food should be—tender pasta shells stuffed with a rich ricotta and sausage filling, baked in plenty of sauce, and topped with gooey melted cheese. They’re perfect for family dinners, meal prep, potlucks, or stocking the freezer for busy nights.

✨ ABOUT THIS RECIPE
This is one of those recipes that always feels like a special occasion meal without requiring a ton of effort. Using jarred sauce keeps things simple while the combination of ricotta, mozzarella, parmesan, romano, and sausage creates a filling that’s rich, creamy, and packed with flavor.
The leftovers are just as good (if not better) the next day, making this a favorite for meal prep and make-ahead dinners.

⚡ HEALTH BREAKDOWN (Estimated)
Per Serving
Calories: ~575
Protein: 35–40g
Carbs: 35–45g
Fat: 28–35g
Fiber: 2–4g
Sodium: Moderate to High

Highlights
✔ High-protein dinner
✔ Great freezer meal
✔ Family-friendly
✔ Perfect for meal prep
✔ Crowd-pleasing comfort food
✔ Easy to customize with different sauces or sausage varieties

Ingredients

  • Pasta & Sauce

  • 1 box (12.5 oz) jumbo pasta shells

  • 1 Tbsp extra virgin olive oil

  • 1 lb Italian sausage (sage or mild)

  • 1 (32 oz) jar Rao’s pasta sauce (any flavor)

  • Favorite: Arrabbiata for a little spice

  • Cheese Filling

  • 2 large eggs

  • 1 (15 oz) tub ricotta cheese

  • 2½ cups shredded mozzarella cheese

  • ½ cup grated parmesan cheese

  • ½ cup grated romano cheese

  • ¼ cup fresh basil, chopped (or 1 Tbsp dried basil)

  • ½ tsp black pepper

  • Topping

  • 1½ cups shredded mozzarella cheese

  • ½ cup parmesan cheese

  • 2 Tbsp fresh parsley, chopped (or 1 tsp dried)

  • Shortcut: A pre-shredded parmesan-romano blend works perfectly.

Directions

  • Cook jumbo shells according to package directions.
  • Drain and rinse with cold water to stop the cooking process. Set aside.
  • Heat olive oil in a skillet over medium heat and cook sausage until browned and fully cooked. Allow sausage to cool slightly.
  • Preheat oven to 350°F.
  • Lightly spray a 9×13 baking dish with cooking spray. Spread about half of the pasta sauce across the bottom of the baking dish.
  • In a large mixing bowl combine:

    Eggs
    Ricotta cheese
    2½ cups mozzarella cheese
    ½ cup parmesan cheese
    Romano cheese
    Basil
    Black pepper
    Cooked sausage

    Mix until thoroughly combined.
  • Fill each shell with the ricotta and sausage mixture. Arrange shells in the prepared baking dish.
  • Top with remaining sauce. Sprinkle with remaining mozzarella and parmesan cheese.
  • Cover with foil and bake for approximately 45 minutes, until hot and bubbly.
  • Remove foil and continue baking for 5 additional minutes.
  • Allow shells to rest for 5 minutes before serving. Sprinkle with fresh parsley and enjoy.

Notes

  • 💡 JENNA TIP
    Use a parmesan-romano cheese blend to save prep time and add extra flavor.
    If your shells tear while cooking, don’t stress—they’ll still taste amazing once stuffed and baked.
    For an easy freezer meal, assemble everything ahead of time and freeze before baking.

    ❄️ STORAGE + FREEZER
    Fridge: Store in an airtight container for up to 4 days.
    Freezer: Freeze assembled (unbaked) or baked shells for up to 3 months.
    Reheat: Cover with foil and warm in the oven, or microwave individual portions until heated through.

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