These sausage stuffed shells are a hearty, satisfying weeknight dinner that’s as comforting as it is crave-worthy. Italian sausage and creamy ricotta fill each shell with bold flavor and velvety richness.
Perfect for meal prep or gatherings, this baked pasta dish delivers cozy flavors and cheesy textures in every bite. Use your favorite sausage for a personalized twist—pork, chicken, or turkey all shine.
Main Ingredients That Make Sausage Stuffed Shells Irresistible
- Jumbo pasta shells – The perfect vessel to cradle the savory sausage and ricotta filling.
- Italian pork sausage – Adds rich, meaty flavor and a little spice to balance the creamy cheeses.
- Ricotta cheese – Offers a creamy, mild counterpoint to the bold sausage.
- Mozzarella cheese – Melts beautifully over the shells, adding gooey, golden perfection.
- Frozen spinach – Brings color, nutrition, and earthy depth to the filling.
- Garlic – Enhances everything with aromatic warmth.
- Diced tomatoes – Brightens the filling with acidity and a hint of sweetness.
- Marinara sauce – Ties everything together with classic Italian comfort.
How to Make These Sausage Stuffed Shells
Start by cooking a few extra pasta shells just in case some tear—only about 16 will be used. While they boil, brown sausage in a skillet and break it into small bits. Add garlic, tomatoes, and spinach, letting the mixture simmer briefly to meld the flavors and reduce liquid.
Stir in ricotta off the heat to keep it creamy. Spoon a bit of marinara into a baking dish, then fill each shell and nestle them into the sauce. Top with mozzarella and bake until the tops are golden and the cheese bubbles.
Serve with warmed marinara for dipping or spooning on top—perfect for a cozy family dinner or a casual dinner party.
Flavor Boosters & Smart Swaps
For a spicier version, use hot Italian sausage and a pinch of crushed red pepper. Prefer a lighter option? Ground turkey sausage and part-skim cheeses work well, especially with a drizzle of olive oil during browning to retain richness.
A dollop of pesto on top before serving adds a pop of herby brightness. You can also use cooked fresh spinach instead of frozen—just make sure it’s well-drained to avoid watering down the filling.
Add extra mozzarella or a sprinkle of Parmesan for more cheesy goodness, or layer in mushrooms or caramelized onions for earthy sweetness.
Leftovers? Here’s How to Keep Them Delicious
Store leftover sausage stuffed shells in an airtight container in the fridge for up to three days. They reheat beautifully in the microwave or oven. For longer storage, freeze them in a tightly sealed container for up to three months. When reheating from frozen, cover with foil and bake at 350°F until warmed through—about 30 to 40 minutes.
Sausage Stuffed Shells
Ingredients
- 1/2 cup 113g ricotta cheese
- 1 14 oz can diced tomatoes
- Salt and freshly ground black pepper to taste
- 1/2 cup 56g shredded mozzarella cheese
- 1 pound 450g fresh Italian pork sausage, casings removed
- 2 cups 470ml marinara sauce
- 1 10 oz package frozen spinach, thawed and thoroughly squeezed dry (approx. 1¼ cups)
- 3 medium garlic cloves finely minced
- 20 jumbo dried pasta shells
Instructions
- Preheat the oven to 350°F (177°C) and set aside a 3-quart baking dish.
- Bring a large pot of salted water to a rolling boil, add the pasta shells, and cook as directed on the package. Once tender, drain and rinse with cold water to stop the cooking.
- While the shells cook, place a wide skillet over medium-high heat and cook the sausage, breaking it into small crumbles with a wooden spoon, until browned and fully cooked, about 10 minutes.
- Stir in the garlic, diced tomatoes, and well-drained spinach. Continue to cook for approximately 2 minutes, allowing the mixture to heat through and the liquid to reduce by half.
- Remove the pan from the heat and incorporate the ricotta cheese into the sausage mixture. Season with salt and pepper to taste.
- Spread 1 cup of the marinara sauce evenly across the bottom of the prepared baking dish.
- Fill each cooked shell with the sausage and cheese mixture, then nestle them into the baking dish. Sprinkle the mozzarella cheese over the top.
- Bake uncovered for around 25 minutes, or until the shell edges begin to brown and the cheese is melted and bubbly.
- Warm the remaining marinara sauce and serve it alongside the baked shells.
Notes
To substitute fresh spinach, sauté 1 pound until wilted, then squeeze out excess moisture before adding it to the filling.
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
