Delicious, extra-cheesy, Stuffed Shells with Sausage use a few shortcuts to make this dinner so fast and easy to make.
author’s note
The No-Complaints Dinner Recipe!
My kids are obsessed with red sauce and noodles—they’d eat them every single day if I let them! So I’ve had to get a little creative with how I serve them up. Some days it’s turkey or classic spaghetti bolognese, and other days I turn to these tried-and-true stuffed shells with sausage or chicken parm stuffed shells.
Lately, though, this version has been stealing the spotlight—it’s quickly becoming the family favorite. And it’s the perfect easy weeknight dinner, especially with a few smart shortcuts (which I’ll share below!).
Shortcuts
Recipe Shortcuts
- Marinara sauce. Store-bought sauce saves time and dishes—Classico® Tomato & Basil or Rao’s® Marinara bring bold Italian flavor without extra effort.
- Seasoned cream cheese. Use green onion & chive cream cheese for onion flavor without chopping.
- Pre-shredded cheese. An Italian blend works great here—no need to grate your own.
- Pre-chopped onion. Use pre-diced or frozen yellow onion to cut down on prep.
Quick Tip
To add more veggies and flavor to these stuffed shells with sausage, sauté finely diced carrots, celery, and/or green pepper with the onion. You can also use frozen mirepoix for ease.
Stuffed Shells with Sausage Tips
- Cook a few extra shells. Occasionally a shell (or a few!) will break, so boil a few extra shells to use just in case that happens. Any leftovers can be chopped up and eaten with marinara sauce.
- Salt the pasta water. Make sure the jumbo pasta shells are well salted as they cook, since salting is the only chance you have to season the actual pasta and the entire dish can taste bland with un-seasoned pasta. Read about how to properly salt your pasta water here. As a general rule of thumb, I add 1 teaspoon salt to 4 cups of water.
- Stuff the shells efficiently. Add the cheese and sausage mixture to a gallon-sized zipper-top plastic bag. Press the cheese mixture to one side of the bag and using scissors, cut off a 1-inch opening in the corner. Squeeze the cheese mixture into each shell and gently press the mixture down to fill the shells.
- Completely cover the shells with sauce. Aim to cover every part of the shells with marinara sauce so you don’t get tough, overcooked edges of pasta.
- Make ahead. Stuffed Shells with Sausage can be made up to a day in advance and then baked when you’re ready. If you make this recipe ahead of time, prepare them fully but do not bake. Once ready to bake them, bake for 30 minutes, covered with foil, and then uncover the shells and finish baking according to the recipe directions.
Featured Comment
Made this last night. Increased the garlic and assumed the onions were diced. We also used our home canned marinara. IT WAS FABULOUS! This is the first recipe I’ve seen with meat in the shell stuffing. This is dinner party worthy. A winner! Home run! Just delicious!!
– Christi
How To Freeze Stuffed Shells with Sausage
I don’t recommend freezing the entire baked casserole. Instead, freeze the shells without sauce, right before baking:
- Fill all the boiled shells with the cheese and sausage mixture and place on a large sheet pan. Tightly cover with plastic wrap and then foil and allow to freeze completely. Once frozen, transfer the shells to large freezer bags. Remove any air and return to the freezer. You can freeze these stuffed shells for up to 3 months.
- When ready to eat: Add 1 cup marinara to a baking dish. Place the frozen shells on top and cover with the remaining marinara sauce. Bake at 400 degrees F (uncovered). Check that the shells are hot and cooked through at about 30-35 minutes and add additional time as needed. Add the cheese on top and bake for 5-10 minutes to melt.
More Delicious Dinner Recipes
- Creamy Pesto Pasta with sun-dried tomatoes
- Chicken Tinga Tacos with pickled red onions
- Short-cut Margherita Pizza on naan
- Chicken and Wild Rice with a cilantro-lime sauce
- Bruschetta Pasta with freshly grated Parmesan cheese
Stuffed Shells with Sausage
These cheesy Stuffed Shells with Sausage are made easy with a few shortcuts. The rich sausage filling is packed into jumbo pasta shells, smothered in sauce, and topped with plenty of melted cheese.
Equipment
- 9 x 13-inch ceramic baking pan or glass, 9 x 13-inch
Ingredients
- Cooking spray
- 24 jumbo pasta shells uncooked
- 1 tablespoon olive oil
- 1 cup yellow onion
- 2 teaspoons minced garlic
- 1/2 pound extra-lean ground beef
- 1/2 pound ground Italian sausage
- 1 tablespoon Italian seasoning
- Salt and pepper
- 1 (24-ounce) jar marinara sauce I love Rao’s or Classico’s Tomato Basil
- 1 (7.5-ounce) container chive and green onion cream cheese soft, spreadable
- 2 cups shredded Italian cheese blend divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- Fresh parsley optional
- Fresh basil optional
Instructions
- Preheat oven to 350°F. Bring a large pot of water to boil. Spray a 9×13-inch ceramic or glass baking dish with cooking spray. Spread 1 cup (245g) marinara sauce on the bottom of the pan and set aside.
- Salt the water once it’s boiling (I add 1 teaspoon fine sea salt to every 4 cups water). Cook jumbo pasta shells according to package directions for al dente, boiling 1 minute less than the package says. I recommend boiling a few extra in case some break. Drain, rinse in cold water, and set aside.
- Heat olive oil in a large pan over medium-high heat. Once oil is shimmering, add onion and stir 3–5 minutes or until softened. Add garlic and stir for 30 seconds or until fragrant. Move veggies to the side of the pan and add ground beef, Italian sausage, Italian seasoning, and salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Stir and break up the meat. Cook until browned, then remove from heat (drain any grease if needed) and set aside.
- In a large bowl, mix cream cheese spread, 1 and 1/2 cups of the Italian cheese, Parmesan, and egg. Mix until combined. Add cooked beef/sausage mixture and stir to combine. Spoon about 2 tablespoons of the mixture into each shell (see note 1).
- Place stuffed shells on the sauce in prepared pan, then pour remaining sauce over top, covering the shells completely. Bake 35 minutes. Sprinkle with remaining 1/2 cup Italian cheese and cook 10 more minutes.
- Remove and top with fresh parsley and basil if desired.
Recipe Notes
Note 1: To stuff shells easily, add the cheese and sausage mixture to a gallon-sized resealable plastic bag. Press the cheese mixture to one side of the bag and, using scissors, cut off a 1-inch opening in the corner. Squeeze the cheese mixture into each shell and gently press the mixture down to fill the shells.
Storage: Instead of freezing the baked dish, freeze the shells without sauce, right before baking. Fill all boiled shells with the cheese and sausage mixture and place on a large sheet pan. Tightly cover with plastic wrap and foil; allow to freeze completely. Once frozen, transfer to large freezer bags. Remove air and return to freezer. You can freeze stuffed shells for up to 3 months.
Make ahead: These stuffed shells with sausage can be made up to a day in advance and baked when you’re ready. Bake for 30 minutes, covered with foil, then uncover the shells and finish baking according to the recipe directions.
Nutrition
Serving: 1serving | Calories: 659kcal | Carbohydrates: 44g | Protein: 40g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 151mg | Sodium: 931mg | Potassium: 603mg | Fiber: 3g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 6mg | Calcium: 397mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves the Stuffed Pasta shells! Its a staple for events we have!
Thank you,
Jan
So happy to hear this! Thanks Jan!
Yes I made the sausage stuffed pasta shells and they are a hit!
However, when I go to print this recipe there are 2 versions one calls for yellow onion and garlic, the other has no mention of the two. I actually took a picture of the one I made a couple of years ago with onion and garlic.
I am certain either would be great yet want to stick with the one I made i
Love this recipe!
Was looking for a little clarification on the cook time for making a day ahead.
Do you bake for 30min cover with foil and then 35min uncovered and another 10min with cheese like the original recipe. So an 75min cook time instead of the original 45min?
Can this recipe be made without cheese?
Yes, it will work, but it will be missing flavor
Hi, so glad I found your recipe, I went out tonight to get the ingredients to make tomorrow for company. I will be using elk Italian sausage , organic beef, they were out of the cream cheese and chives, so I bought green onions to mix in the cream cheese. I also bought the ingredients for the sausage blackberry pizza. Going to be a great week of cooking. I went to Boston to Little Italy to a restaurant and had a amazing pizza but only remember a few ingredients, maybe you could help with it, it was years ago. I know it was made with figs, prosciutto, wasn’t a red sauce , anyway delicious. Have a blessed day
Hey Lori! I hope you love this recipe and the pizza — two of my favorites! 🙂 That pizza sounds amazing!!
I made this to take to a friend and made a little dish for me so I could try it. I did not use any burger, just Italian sausage. I also added a little ricotta to the cheese mixture. Probably added more mozzarella and Italian style cheese than the recipe called for, but I love cheesy things. Excellent recipe. Used the Rao’s Marinara and it definitely added a more authentic taste. Will make an entire tray for my family soon.
I am so thrilled to hear this! Thanks so much Lori! 🙂