Cheesy Stuffed Pasta Shells
These stuffed pasta shells are cozy, cheesy, and full of classic Italian-inspired comfort. The ricotta filling bakes up ultra creamy, the sausage adds savory depth, and everything gets covered in a bubbly layer of melted mozzarella. It’s an easy, crowd-pleasing dinner you can make ahead for busy nights or holiday meals.
Ingredients
- 1 tablespoon olive oil plus more to drizzle
- ½ cup minced yellow onion
- 1 lb Sweet Italian sausage chicken or pork, casings removed or bulk sausage
- 3 cups marinara sauce
- 1 tablespoon balsamic vinegar
- 20 jumbo pasta shells
- ½ teaspoon salt plus more to salt the pasta water
- 2 cups whole milk ricotta cheese or 1, 15-oz container
- 1 ¼ teaspoons dried Italian seasoning
- ½ cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese divided
- 1 pinch - ¼ teaspoon red pepper flakes or dried Calabrian chile flakes
- ¼ teaspoon ground black pepper
- 1 large egg
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish with olive oil or non-stick cooking spray. Bring a large pot of heavily salted water to a boil over high heat.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the onions and sausage, and cook for 6-8 minutes, crumbling as they brown.
- Pour in the marinara sauce and balsamic vinegar, and stir to combine. Bring to a simmer, cook for 2 minutes, then remove from the heat. Pour about half the sauce into the baking dish and spread it evenly over the bottom.
- While the sausage cooks, cook the pasta shells according to the package directions, then drain well and toss with a teaspoon or two of olive oil to prevent sticking.
- Add the ricotta cheese, ½ teaspoon salt, Italian seasoning, Parmesan cheese, 1 cup of shredded mozzarella, red pepper flakes, black pepper, and egg to a medium mixing bowl. Stir well to combine.
- Divide the cheese mixture among the pasta shells. Once filled, place them in the prepared baking pan.
- Spread the remaining pasta sauce over the filled shells, then sprinkle with the remaining 2 cups of shredded mozzarella.
- Cover the pan tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes or until the sauce bubbles throughout and the cheese turns golden brown.
Notes
Storage Directions
- Refrigerating — Store leftovers in an airtight container in the refrigerator for up to 5 days. The shells hold their shape well, and the flavors get even cozier after a day or two.
- Freezing — Freeze leftover baked stuffed shells (or the unbaked, assembled casserole) for up to 3 months. Wrap tightly in plastic wrap and foil, or store individual portions in freezer-safe containers for easy reheating later on.
- Defrosting — Place the frozen baked casserole in the refrigerator to thaw overnight. An unbaked frozen casserole can be baked straight from frozen (add 20–30 extra minutes to the covered bake time) or thawed overnight before baking as directed.
- Reheating — Warm individual portions in the microwave until heated through, or reheat a larger portion in a 350°F oven until hot and bubbly. If reheating from frozen, thaw in the refrigerator overnight for the best texture.
- Pasta cooking tips — Cook the pasta just to al dente. Slightly undercooked shells hold their shape better and won’t tear when you fill them. Be sure to generously season the pasta water so the shells are flavorful from the inside out.
- Use a quality marinara — The sauce flavor is front and center in this dish, so choose a marinara you really enjoy for the best overall taste.
- Cook a few extra jumbo shells — A couple of shells almost always rip during boiling, so having extras ensures you can fill a full pan without stress.
- Don’t overfill the shells — It’s tempting to pack them full, but 1–2 tablespoons of filling per shell prevents overflow and helps them bake neatly. Once filled, nestle the shells into the sauce rather than placing them on top, so the bottoms stay moist and tender rather than drying out.
- Cover the pan tightly with foil for the first bake — This traps steam and keeps the shells tender while the cheese melts evenly.
- Use a piping bag or zip-top bag if you’re short on time — You can scoop the filling in with a spoon, or snip the corner of a zip-top bag and pipe the ricotta mixture directly into the shells for quicker assembly and less mess.
- If your sauce seems thick, add a splash of water — A tablespoon or two helps thin the marinara so the shells stay saucy and don’t dry out while baking.
- Let the shells rest for 5–10 minutes before serving — The filling sets slightly as it cools, making scooping easier and cleaner.
Nutrition
Calories: 584kcalCarbohydrates: 25gProtein: 31gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 137mgSodium: 1433mgPotassium: 602mgFiber: 2gSugar: 5gVitamin A: 1088IUVitamin C: 8mgCalcium: 435mgIron: 3mg
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