Italian Stuffed Shells
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
528 kcal
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Course
Appetizer
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Cuisine
Italian, Italian-American Fussion
Italian Stuffed Shells
Description
This recipe fills cooked jumbo pasta shells with a mixture of sautéed onions, bell peppers, celery, garlic, and crumbled Italian chicken sausage seasoned with fresh parsley, basil, and rosemary. The filling is combined with fresh ricotta cheese, egg, Parmesan, and mozzarella cheese. The shells are arranged in a baking dish over marinara sauce, then topped with additional cheese before baking. The cooking method ensures the shells remain tender but intact, while the filling stays moist and flavorful from the combination of meats, vegetables, and cheeses. Herbs play an important role in adding aroma and depth.
The dish serves well as a main course, providing a hearty, cheesy, and satisfying meal. It pairs nicely with green salads or steamed vegetables for balance. Using Italian chicken sausage gives a mild spiced profile, different from traditional pork sausage, and fresh herbs elevate the overall flavor. Variations like smoked mozzarella can alter the flavor but should be sampled first due to its strong taste.
Shells and filling mixtures can be made ahead: the sausage and vegetable mixture or the cheese mix can be prepared up to 24 hours before assembly. Marinara sauce keeps for several days refrigerated or can be frozen. Leftovers keep well in the refrigerator for up to five days or frozen for about a month. Reheating covered at moderate heat helps retain moisture and flavor.
Ingredients
- 20 pasta shells dried, jumbo
- 4 tablespoon olive oil
- 1 cup onion chopped
- 1 cup green bell pepper seeded and chopped
- 1 cup celery chopped
- 2 cloves garlic minced
- 12 oz. chicken sausage Italian, casing removed, usually 3 links
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon basil fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- salt to taste
- black pepper to taste
- 6 oz ricotta cheese fresh
- 1 large egg
- 1 cup Parmesan Cheese grated, plus more for sprinkling on top
- 1 cup mozzarella cheese whole milk, shredded
- 3 cups marinara sauce
Instructions
- In a pot of boiling lightly salted water set over high heat, cook the pasta shells for 10 to 12 minutes, or until al dente. Drain and transfer the shells to a large bowl and toss with a tablespoon of olive. Set aside.
- In a large saute pan, heat 3 tablespoon olive oil over medium heat. Add the chopped onion, bell pepper, and celery, and sauté, stirring frequently, until soft and lightly browned, about 5 minutes. Add the garlic and cook for another minute until aromatic.
- Use a small knife to cut the casings off of the chicken sausage links. Use your fingers to crumble the sausage into the skillet with the cooked vegetables. Cook, stirring often, until the sausage is fully cooked, about 8 minutes more.
- Stir in the parsley, basil, rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. Remove from heat and transfer to a bowl. Place in the fridge to cool for about 15 to 20 minutes.
- Preheat the oven to 400°F.
- Place the ricotta into a medium-sized bowl and stir in the egg until smooth. Stir in the Parmesan and mozzarella cheeses. Mix until fully blended. Set aside.
- Once the meat mixture has cooled somewhat, remove it from the refrigerator and stir in the cheese mixture until fully combined.
- Spread about 2 cups of the marinara sauce in the bottom of a 9"x13" baking dish.
- Using a spoon, fill the shells with as much stuffing as you can, about ¼ cup. Place the shells, stuffed side up, on the sauce. Ladle a little more marinara over the tops of the shells. Sprinkle Parmesan all over the tops of the stuffed shells.
- Cover the casserole with aluminum foil and bake the shells for about 12 minutes.
- Remove the foil and bake for another 10 minutes, or until the sauce is bubbling and the tops of the shells are slightly browned. Serve the shells with the remaining ½ cup of grated cheese on the side.
Notes
- Use jumbo pasta shells or substitute with cooked lasagna noodles rolled with filling if jumbo shells are unavailable.
- Make the sausage-vegetable filling and cheese mixture up to 24 hours in advance to save time before baking.
- Marinara sauce can be prepared up to 5 days ahead or frozen for up to 2 months for convenience.
- Leftover stuffed shells can be reheated covered at 350°F for about 20 minutes to preserve moisture.
- Store leftovers in the fridge for up to 5 days or freeze for up to 1 month for extended use.
- Consider smoked mozzarella for a different flavor but taste it first due to its distinct profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 36g | 12% |
| Protein | 29g | 58% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 1659mg | 69% |
| Potassium | 674mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1410IU | 28% |
| Vitamin C | 33mg | 37% |
| Calcium | 400mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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