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Italian Sausage Stuffed Shells

Italian sausage-stuffed shells are the ultimate comfort food! Jumbo pasta shells filled with savory sausage, spinach, and a three-cheese blend, all smothered in homemade tomato sauce.

Prep Time
35 mins
Cook Time
35 mins
Bake Time
32 mins
Total Time
1 hr 17 mins
Servings: 6
Calories: 853 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 12 ounces jumbo pasta shells
  • 1 pound Italian sausage
  • 1 tablespoon minced garlic  plus one teaspoon, divided
  • 1 small onion finely chopped
  • 5 ounces fresh baby spinach
  • 1 cup ricotta cheese
  • ½ cup Parmesan Cheese grated
  • 16 ounces mozzarella cheese shredded, divided
  • 1 tablespoon Italian seasoning plus one teaspoon, divided
  • 1 ½ teaspoons dried parsley divided
  • ⅓ teaspoon red pepper flakes
  • 1 can crushed tomatoes 28 ounces
  • 1 tablespoon tomato paste
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

    Cup of Yum
  1. In a large pot, boil the salted water and cook the pasta shells al dente according to the package instructions. My box said 9-10 minutes for al dente. When done, strain the shells and set aside to cool.
  2. In your skillet, fry the sausage over medium heat until it is cooked through.
  3. Add one tablespoon of minced garlic and the onion, and fry for another 3 minutes or until the onions are soft. Add the fresh spinach and fry for another minute, stirring continuously. The spinach will wilt and break down almost immediately.
  4. Remove from heat, use a slotted spoon to remove the sausage mixture, and put it in a large mixing bowl. Leave the grease in the pan. Let the sausage mixture cool for 5-10 minutes in the bowl. If you want to speed the cooling process up, stir the mixture every minute or so.
  5. While the sausage is cooling, we'll make the tomato sauce. In a medium mixing bowl, stir together the crushed tomatoes, tomato paste, one teaspoon minced garlic, one teaspoon Italian seasoning, 1/2 teaspoon parsley, granulated sugar, salt, and black pepper. Set aside for a moment.
  6. Grab the bowl with the cooled sausage mixture. Add the ricotta cheese, parmesan cheese, 1 cup of mozzarella cheese, one tablespoon of Italian seasoning, one teaspoon of dried parsley, and 1/2 teaspoon of red pepper flakes to the sausage mixture and stir until combined.
  7. Now, we'll start the assembly. First, preheat the oven to 375 degrees F. Pour half of the tomato sauce into the greased skillet.
  8. Spoon 1-2 teaspoons of the sausage ricotta mixture into each cooked shell.
  9. Place the shells in the pan, ricotta side up. Make sure that the shells are tight together in the pan.
  10. Pour the last of the sauce over and around the shells.
  11. Scatter the reserved mozzarella over the shells. Place a piece of tin foil over the pan. Bake for 25 minutes. Remove the foil and bake until the cheese on top is browned and bubbly, about another 7-10 minutes.
  12. Remove the casserole from the oven and let it stand for 5 minutes. Then, sprinkle dried parsley over the top and serve warm.

Notes

  • Cook your shells just until al dente. They'll continue cooking in the oven, and overcooked shells tend to tear when you stuff them. I usually cook a few extra shells in case some tear.
  • Letting the sausage mixture cool properly is crucial. To speed things up, I like to spread it out in the bowl and give it a stir every minute or so. 
  • When meal prepping for busy weeknights, I often make a double batch and freeze one for later. 
  • Use your favorite store-bought marinara sauce instead of making your own to make this recipe a little easier.   
  • If you do not have a large enough skillet, you can use a 9x13-inch baking dish. Grease the baking dish with the sausage grease from the pan. The bake times will be the same.  
  • Ground beef will work the same as Italian sausage, but it will not have the same flavor and will be a little blander.
  • Assemble the shells into a disposable aluminum pan rather than a skillet. Once you have sprinkled the cheese over the top, wrap the top of the pan in aluminum foil, then wrap the entire thing in plastic wrap and place in the freezer for up to 4 months. When you are ready to bake, remove the plastic wrap and thaw in the fridge. Leave the foil on and bake as usual.
  • Cook your shells just until al dente. They'll continue cooking in the oven, and overcooked shells tend to tear when you stuff them. I usually cook a few extra shells in case some tear.
  • Letting the sausage mixture cool properly is crucial. To speed things up, I like to spread it out in the bowl and give it a stir every minute or so. 
  • When meal prepping for busy weeknights, I often make a double batch and freeze one for later. 
  • This is a great dish to have on hand in your freezer to take as a meal to a friend or neighbor who needs one.
  • Use your favorite store-bought marinara sauce instead of making your own to make this recipe a little easier.   
  • If you do not have a large enough skillet, you can use a 9x13-inch baking dish. Grease the baking dish with the sausage grease from the pan. The bake times will be the same.  
  • Ground beef will work the same as Italian sausage, but it will not have the same flavor and will be a little blander.

Nutrition Information

Calories 853kcal (43%) Carbohydrates 57g (19%) Protein 45g (90%) Fat 49g (75%) Saturated Fat 23g (115%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Cholesterol 144mg (48%) Sodium 1719mg (72%) Potassium 834mg (24%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 3212IU (64%) Vitamin C 17mg (19%) Calcium 661mg (66%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 853

% Daily Value*

Calories 853kcal 43%
Carbohydrates 57g 19%
Protein 45g 90%
Fat 49g 75%
Saturated Fat 23g 115%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Cholesterol 144mg 48%
Sodium 1719mg 72%
Potassium 834mg 18%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 3212IU 64%
Vitamin C 17mg 19%
Calcium 661mg 66%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.