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Italian Stuffed Shells
5 from 15 votes

Italian Stuffed Shells

Italian Stuffed Shells are large pasta shells filled with a savory mixture of sautéed vegetables, Italian chicken sausage, fresh herbs, ricotta cheese, and Parmesan, baked in marinara sauce topped with mozzarella. The dish layers tender pasta with rich meat and cheese filling, enhanced by aromatic herbs and a tomato sauce, resulting in comfort food with a balanced texture and flavor.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6
Calories: 528 kcal
Course: Appetizer
Cuisine: Italian, Italian-American Fussion

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 400°F.
  6. 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.
  7. Once the meat mixture has cooled somewhat, remove it from the refrigerator and stir in the cheese mixture until fully combined.
  8. Spread about 2 cups of the marinara sauce in the bottom of a 9"x13" baking dish.
  9. 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.
  10. Cover the casserole with aluminum foil and bake the shells for about 12 minutes.
  11. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 528

% 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.