Stuffed Shells with Italian Sausage

These Stuffed Shells with Italian Sausage are loaded with a creamy 4-cheese filling and homemade sausage tomato sauce. A cozy, from scratch dinner that's perfect for freezing or feeding a crowd!

5 from 14 votes

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Prep Time 40

Cook Time 45

Total Time 1 25

Course Dinner

Servings

Ingredients

Pasta Sauce

18-20 jumbo pasta shells
½ cup onion small diced
2 tablespoons olive oil
1 pound italian sausage
4 cloves garlic minced
15 ounces tomato sauce
14.5 ounces diced tomatoes petite diced
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon pepper
1 teaspoon salt
1 cup reserved pasta water optional

4-Cheese Filling

2 tablespoons olive oil
3 cloves garlic minced
2 cups fresh spinach rinsed
2 tablespoons fresh parlsey chopped, plus more for garnishing
1 pinch red pepper plakes
1 cup romano cheese shredded
1 cup parmesan cheese shredded, reserve ¼ for top
2 ½ cups mozzarella cheese shredded, reserve 1 ½ cups for top
¾ cup ricotta cheese
2 tablespoons heavy cream or milk
¼ teaspoon pepper
1 large egg

Instructions

Cook the pasta shells in salted water until al dente. Reserve 1 cup of the pasta water, drain the rest, and set aside.
In a large skillet, heat 2 tablespoons of olive oil and sauté spinach until wilted. Add garlic and red pepper flakes, sauté for 30 seconds, then remove and roughly chop.
Add the chopped spinach to a medium bowl along with the ricotta, romano, 1 cup of mozzarella, ¾ cup of parmesan, parsley, pepper, egg, and cream. Mix until fully combined.
In the same skillet, drizzle in the remaining 2 tablespoons of olive oil and cook the Italian sausage and onions until browned. Stir in garlic and cook 30 seconds. Add tomato sauce, diced tomatoes, basil, oregano, salt, and pepper. Simmer for 20–30 minutes. Add in some or all of the pasta water if the sauce is too thick for your liking.
Preheat oven to 375°F. Spread half the sausage sauce in a 9x13 baking dish. Fill shells with cheese mixture and place in dish. Top with remaining sauce, then sprinkle with remaining mozzarella and parmesan.
Bake uncovered for 45 minutes until bubbly and lightly browned. Garnish with parsley and basil if desired. Enjoy!

Notes

- To Make Ahead:
  Fully assemble the stuffed shells, let them cool completely, then cover and refrigerate for up to 3 days. When ready to bake, take the dish out of the fridge 30–45 minutes beforehand. Add 10–15 minutes to the baking time, then uncover and bake for another 5–10 minutes to lightly brown the cheese.
- To Freeze:
  Assemble the dish and let it cool completely. Cover tightly with plastic wrap and a layer of aluminum foil. Freeze for up to 4 months. Thaw in the refrigerator overnight before baking. Remove the plastic wrap, replace the foil, and bake with an extra 10–15 minutes added to the cook time. Uncover and bake for another 5–10 minutes to brown the top.
- Reserved Pasta Water - Use if the pasta sauce is too thick for your liking. Add a little at a time until you reach the desired consistency.

Keyword baked pasta, freezer friendly, italian sausage, pasta, stuffed shells