This flavorful Cheesy Sausage Stuffed Shells dish marries savory Italian sausage with pasta shells and a rich marinara sauce, promising a taste journey reminiscent of hearty family gatherings and the warmth of shared meals. Now, this is definitely an indulgent dish but you can serve it with my Basil Lemon Roasted Vegetables for a side of something healthy. It's all about balance right?! Oh and if you like cheesy pasta dishes, why not try my creamy baked mac n cheese recipe? or if you heard all the fuss about Tini's tiktok mac and cheese recipe, you can try that here. Prefer Baked ziti? Got you covered too!
When my kids were still little, this dish became a beacon of comfort and joy in our home. I vividly remember the laughter echoing in the kitchen as we gathered around the table, hands eagerly stuffing each shell with a delightful mixture of Italian sausage, ricotta, and cheese. It wasn't just a meal; it was a moment of shared happiness. The aroma wafting through the air, the cheesy smiles on their faces – these are the snapshots etched in my heart. Today, as I recreate this dish, it's not just about the flavors; it's about revisiting those cherished moments, a culinary journey that connects past and present. Cheesy Sausage Stuffed Shells, for me, are more than a recipe; they are a culinary love letter to the beautiful memories of parenthood.
Cheesy Sausage Stuffed Shells Video
If you enjoyed this video for Cheesy Sausage Stuffed Shells, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
The History: Stuffed Shells
In 1875, Francesco Bottene invented the Bigolaro, or “Torchio,” a press that extruded thick spaghetti, rigatoni and eventually tagliatelle through a brass die. This enabled the making of pasta to spread throughout the Italian countryside. It also brought about other extruder inventions to make larger shapes like shells and cylinders. Thank you Francesco!
I'm using Conchiglie or in English Jumbo Shells. Conchiglie is shaped like a conch shell and has three sizes. The small Conchigliette, and the medium and large Conchiglioni which is made for stuffing.
Why You'll Love This Dish
Satisfying Comfort: Cheesy Sausage Stuffed Shells offer a comforting embrace with each bite. The savory blend of Italian sausage, creamy ricotta, and gooey cheese provides a culinary hug, making it an ideal choice for cozy evenings and satisfying your comfort food cravings.
Family-Friendly Feast: This dish transforms dinner into a festive family affair. The interactive process of stuffing the shells and indulging in a cheesy, saucy ensemble makes it a delightful experience for both young and old, turning mealtime into cherished family moments.
Time-Efficient Elegance: While the flavors suggest a labor-intensive creation, the reality is elegance without the fuss. In a little over an hour, you can present a dish that exudes sophistication, perfect for both casual weeknights and special occasions where simplicity meets refinement.
Our Ingredients
Sweet Italian Chicken Sausage: Ground Italian sausage infuses the filling with a robust and savory essence, creating a flavorful contrast to the pasta and cheese. I'm using chicken Italian sausage but you can skip the meat, and use pork sausage, vegan meat, or any ground meat of your choice. If using ground meat, see notes in the recipe card.
Jumbo Pasta Shells: The vessel for the delicious filling, jumbo pasta shells are carefully cooked to al dente perfection, providing a satisfying bite.
Ricotta Cheese: Creamy ricotta cheese adds a luscious and smooth texture to the filling, complementing the savory notes of the Italian sausage.
Mozzarella Cheese: Melted mozzarella blankets the stuffed shells, creating a gooey layer of indulgence that perfectly complements the savory filling. And who doesn't love a cheese pull!
Parmigiano Reggiano: Parmesan adds a nutty and salty kick, elevating the overall flavor profile and contributing to the dish's rich depth.
Asiago Cheese: Asiago cheese brings a creamy and nutty flavor, enhancing the overall cheesy goodness of the stuffed shells.
Egg: A beaten egg binds the filling, ensuring a cohesive and creamy mixture that holds together during baking.
Marinara Sauce: A robust marinara sauce, either homemade or high-quality store-bought, envelops the stuffed shells, infusing each bite with a zesty and savory essence.
Italian Herbs: A medley of Italian herbs amplify the flavor profile, adding aromatic depth to the filling and sauce.
FAQ
Can I customize the filling for dietary preferences? Absolutely! Adjust the filling to suit your dietary needs. Consider using turkey or plant-based sausage for a lighter alternative, or experiment with different cheese variations. Some people replace the ricotta with cottage cheese though I personally am not a fan. If using ground meats, see my note in the recipe card.
Are there any alternative sauce options? Certainly! While a classic marinara sauce is traditional, you can explore different sauce options. Try a rich Alfredo sauce for a creamy twist or a spicy arrabbiata for those who crave a kick.
Can I prepare the filling ahead of time? Indeed! Prepare the filling in advance and refrigerate until ready to stuff the shells. This time-saving step allows for a convenient assembly when you're ready to bake.
How do I prevent the shells from sticking together during baking? To prevent sticking, ensure the shells are cooked to a little short of dente and top with cold water. Additionally, a light coating of olive oil or cooking spray on the shells before stuffing can aid in maintaining their individuality during baking.
Storing & Reheating
Refrigeration: Allow the stuffed shells to cool slightly before storing them in an airtight container. Refrigerate for up to 2 days. Reheat gently in the oven or microwave.
Freezing: While best enjoyed fresh, you can freeze Italian Sausage Stuffed Shells for up to 2 months. Freeze in portions, thaw in the refrigerator, and bake to perfection in the oven.
⭐️ Recipe
Cheesy Sausage Stuffed Shells
Equipment
- 1 9 x 13 casserole dish
Ingredients
- 1 lb sweet Italian chicken sausage removed from casing see notes in recipe card for substitutions
- 16 oz package jumbo pasta shells
- 15 oz Ricotta
- ¼ cup asiago cheese grated
- 3 cups shredded mozzarella cheese reserve 1 cup for topping
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup cup parsley reserve 1 tablespoon for garnish
- ¾ cup shredded parmesan reserve ¼ cup for topping
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
Pasta Shells
- Preheat your oven to 375F. Boil water in a large pot and add in your shells and salt. Cook a few minutes short of al dente, according to instructions on the package. Once done, strain them and cover with cold water and set aside.
Cheese Filling
- In a large bowl, combine your ricotta, 2 cups of mozzarella, ½ cup of parmesan, asiago cheese, ½ cup chopped parsley, salt, pepper, garlic powder and your Italian seasoning and combine.
Italian Sausage
- Add a teaspoon of olive oil to your pan on medium high heat. Let heat for 3 minutes and add in your Italian sausage. If using a different meat, see note below.
- Put the heat down to medium and spread the sausage and leave it untouched for 4 minutes so it browns on one side.
- Once the 4 minutes has passed you can mix and break up the sausage. Once all the pink is gone and the sausage is browned, set it aside and let it cool for 10-15 minutes.
Stuff Shells
- Place half your marinara sauce on the bottom of your casserole dish.
- I like to use a large soup spoon to stuff my shells.
- Stuff your shells and place them in a single layer.
- Top with the rest of your marinara, mozarella cheese, and parmesan cheese.
- Cover with foil and bake for 40 minutes. Remove the foil and then broil for two minutes. Top with parsley and enjoy!
Did you make this recipe? Let me know!