Stuffed Shells

Stuffed shells are the kind of comfort food that warms not just your stomach but your heart. These delightful pasta pockets, brimming with creamy ricotta and savory sausage, are baked to perfection under a blanket of rich marinara sauce and melted cheese. Each bite is a symphony of flavors and textures—soft, cheesy, and slightly tangy—making it impossible to resist more than one serving.

I first stumbled upon stuffed shells during a dinner party at a friend’s home. The aroma wafting from the oven was simply irresistible. I knew I had to recreate this dish for my family, and now, it has become a staple in our household. Not only are they easy to make, but they also impress guests beautifully, making them a perfect dish for any occasion. So, if you’re looking for a crowd-pleaser that’s both satisfying and delightful, I invite you to try this easy stuffed shells recipe.

How to Make Stuffed Shells

1. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Pour 1/2 cup of pasta sauce into the bottom of two 9 x 13 inch baking dishes, ensuring a nice base for the shells.
2. Cook the Sausage: In a large skillet over medium heat, brown the 1 pound ground sausage until it’s fully cooked and crumbled. Once done, mix the sausage with the remaining pasta sauce, stirring to combine well.
3. Cook the Shells: Cook the 2 boxes of dry large shells according to the package directions until they are al dente. Drain the shells and set them aside, ensuring they don’t stick to each other—lay them on a baking sheet sprayed with cooking spray if necessary.
4. Prepare the Ricotta Mixture: In a large bowl, combine the 45 ounces ricotta cheese, 1 cup fresh grated parmesan cheese, 1/2 cup shredded mozzarella cheese, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic salt. Mix until fully incorporated.
5. Stuff the Shells: Scoop about 2 tablespoons of the ricotta mixture into each cooked shell. You can place the shells seam side down or up in the baking dish; I prefer seam side down to avoid spills.
6. Add Sauce and Cheese: Sprinkle the top of each baking dish with a few tablespoons of the remaining parmesan cheese, spoon the meat sauce evenly over the shells, and finally layer with the 4 cups shredded mozzarella cheese.
7. Bake: Cover the dishes with foil and bake for 30-35 minutes, until the cheese is melted and the edges are bubbly with a hint of golden color.
8. Garnish: Before serving, sprinkle with fresh sliced basil for an extra burst of flavor.

Storing & Reheating

You can store stuffed shells in the refrigerator for up to 4 days in an airtight container. If you wish to freeze them, keep them in freezer-safe containers for a maximum of 3 months. To reheat, simply thaw overnight in the refrigerator, then place in a preheated oven at 350°F (175°C) for about 25-30 minutes until heated through. Be aware that the texture might slightly change upon freezing, but refreshing with a sprinkle of fresh basil or extra cheese can bring back its charm.

Stuffed shells are a delightful comfort food that brings joy and satisfaction in every bite. The combination of creamy ricotta, savory sausage, and gooey cheese creates an unforgettable flavor experience. I encourage you to get creative with your ingredients and experiment with personal touches that make this dish uniquely yours. Gather your loved ones around the table and enjoy this scrumptious dish together. Cooking is as much about sharing as it is about eating.

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Stuffed Shells

Recipe Author: Linsey

This Stuffed Shells recipe features a delightful blend of flavors, combining ground sausage, creamy ricotta, and melted mozzarella for a comforting meal. Perfect for a quick dinner, it’s simple to prepare and satisfies every palate, making it an ideal choice for family meals or gatherings.

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• Prep Time 20 minutes
• Cook Time 50 minutes
• Yield 8 servings 1x

Ingredients

Scale 1x2x3x

• 26 ounce jar pasta sauce
• 1 pound ground sausage
• 2 boxes dry shells large about 50
• 45 ounces ricotta cheese
• 1 cup fresh grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon lawry’s garlic salt
• 1/2 cup fresh grated parmesan cheese
• 4 cups shredded fresh mozzarella cheese
• 1/4 cup fresh basil sliced

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Instructions

1. Preheat your oven to 350°F and pour 1/2 cup of pasta sauce into the bottom of two 9 x 13 inch baking dishes.
2. In a large skillet, brown the sausage over medium heat until fully cooked and crumbled. Then stir the sausage into the remaining pasta sauce.
3. Cook the shells according to package instructions until they are al dente. Drain and set aside. To prevent sticking, place them on a baking sheet sprayed with cooking spray.
4. In a large bowl, combine ricotta, parmesan, mozzarella, kosher salt, black pepper, and garlic salt. Mix well.
5. Scoop about 2 tablespoons of the cheese mixture into each shell and place them in the baking dishes, seam side down. Sprinkle some parmesan cheese over the shells, and then spoon the meat sauce evenly on top of them.
6. Top each baking dish with shredded mozzarella cheese and bake for 30-35 minutes until hot and melted. Before serving, garnish with sliced fresh basil.

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Notes

Ensure you do not overcook the shells to prevent them from breaking.
Using fresh herbs can elevate the flavor of the dish. Consider adding more basil or parsley if desired.

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Nutrition

• Serving Size: 1 shell
• Calories: 510
• Sugar: 5g
• Sodium: 850mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 60mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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