Sausage and Ricotta Stuffed Shells
These sausage and ricotta stuffed shells combine savory Italian sausage with creamy cheese and spinach in pasta shells, all baked in marinara sauce until bubbling and golden. Make-ahead friendly and freezer-ready, this comforting dish delivers impressive results whether for family dinners or entertaining. With simple ingredients and straightforward preparation, it's the perfect balance of special-occasion worthy and weeknight practical.
Ingredients
For the Shells and Filling
- 24-30 jumbo pasta shells
- 1 pound Italian sausage casings removed (sweet or hot, your preference)
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 cups fresh spinach roughly chopped (optional)
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella divided
- 1/2 cup grated Parmesan cheese divided
- 2 tablespoons fresh basil chopped (or 2 teaspoons dried)
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg optional
- Salt and freshly ground black pepper to taste
For the Sauce
- 3 cups marinara sauce homemade or good quality jarred
- 1/2 teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package directions, but keep them slightly undercooked (very al dente). They'll finish cooking in the oven. Drain and rinse with cool water to stop the cooking process. Set aside on a baking sheet to prevent sticking.
- While the pasta cooks, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small crumbles as it cooks until browned and no longer pink, about 5-7 minutes.
- Add the diced onion to the skillet with the sausage. Cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant. If using spinach, add it now and cook until wilted, about 1-2 minutes.
- Remove from heat and let the sausage mixture cool slightly while you prepare the cheese filling.
- In a large mixing bowl, combine the ricotta, egg, 1 cup of mozzarella, 1/4 cup of Parmesan, basil, parsley, oregano, and nutmeg (if using). Season with salt and pepper to taste.
- Add the cooled sausage mixture to the cheese mixture and stir until well combined.
- Prepare the baking dish by spreading 1 cup of marinara sauce evenly across the bottom.
- Fill each pasta shell with a generous spoonful of the sausage and ricotta mixture. Place the filled shells in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle with red pepper flakes if using.
- Top with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
- Let the dish rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Notes
- Cook a few extra pasta shells as some may tear during boiling.
- For a lighter version, use turkey or chicken Italian sausage.
- The filling can be made a day ahead and refrigerated until you're ready to stuff the shells.
- Completely assembled shells can be refrigerated (covered) for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if coming straight from the refrigerator.
- This dish freezes beautifully. Freeze before baking, then thaw overnight in the refrigerator and bake as directed, adding about 15 minutes to the cooking time.