Stuffed Shells with Sausage

5 from 12 votes

Stuffed Shells with Sausage are jumbo pasta shells packed with a creamy Italian sausage filling, topped with marinara, and finished with melted cheese.

Prep Time20

Cook Time35

Total Time55

Course: Dinner

Cuisine: Italian

Keyword: Sausage Stuffed Shells, Stuffed Shells with Sausage

Servings: adult servings

Author: Chelsea Lords

Cost: $19.63

Equipment

9 x 13-inch ceramic baking pan or glass
Large skillet

Ingredients

Cooking spray
24 jumbo pasta shells uncooked
1 tablespoon olive oil
1 cup finely diced yellow onion
2 teaspoons minced garlic
1 pound ground Italian sausage
1 tablespoon Italian seasoning
Salt and pepper
1 (24-ounce) jar marinara sauce Rao’s is my favorite
1 (7.5-ounce) container chive and green onion cream cheese
2 cups shredded Italian cheese blend divided
1/2 cup grated Parmesan cheese
1 large egg
Fresh parsley optional
Fresh basil optional

US - Metric

Instructions

Preheat oven to 350°F. Spray a 9x13-inch ceramic or glass baking dish with cooking spray. Spread 1 cup marinara sauce over the bottom of the pan and set aside.
Bring 12 cups water to a boil in a large pot. Once boiling, add 1 tablespoon salt. Add jumbo pasta shells and cook 1 minute less than package directions for al dente. Boil a few extra shells in case some break. Drain, rinse with cold water for 20 seconds, then spread on a sheet pan well greased with cooking spray.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add onion and cook, stirring often, for 3 to 5 minutes or until softened. Add garlic and cook for 30 seconds. Move veggies to the side and add Italian sausage, Italian seasoning, salt, and pepper. I add 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, crumbling the sausage as it browns, until no longer pink and deeply browned. Remove from heat and drain off any grease.
In a large bowl, mix cream cheese spread, 1 and 1/2 cups Italian cheese blend, Parmesan, and egg until combined. Add the cooked and slightly cooled sausage mixture and stir until evenly mixed.
Spoon about 2 tablespoons filling into each shell, or use the bag method in Note 1. Place filled shells on top of the sauce in the prepared pan.
Pour remaining marinara sauce over the shells, covering them as evenly as possible. Bake for 25 minutes. Sprinkle remaining 1/2 cup Italian cheese blend on top and bake 10 more minutes, or until cheese is melted and shells are hot throughout.
Remove from oven and top with fresh parsley and basil, if desired. Serve hot.

Notes

Note 1: For easy filling, add the cheese and sausage mixture to a gallon-sized resealable bag, push it to one corner, and snip off a 1-inch opening. Squeeze filling into each shell.

Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days.

Freezing: Freeze the filled shells without sauce or baking. Place on a sheet pan, freeze until solid, then transfer to freezer bags. Freeze up to 3 months. To bake from frozen: Add shells to a sauced pan, cover with more marinara, and bake uncovered at 400°F for 30 to 35 minutes. Add cheese and bake 5 to 10 minutes more.

Make ahead: Assemble up to 1 day ahead, cover, and refrigerate. Bake covered for 30 minutes, then uncover, add the remaining cheese, and bake until hot and melty.

Nutrition