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Cheesy sausage stuffed jumbo shells on a plate, ready to serve.

Cheesy Sausage Stuffed Jumbo Shells

Baked jumbo pasta shells filled with seasoned Italian sausage and ricotta, topped with marinara and melted cheeses. A comforting main course for weeknight or special occasions.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 24 shells Jumbo pasta shells Use dried jumbo shells; fresh versions cook faster.
  • 3 cups Marinara sauce Use chunky or smooth jarred sauce or homemade.
Cheeses
  • 1 pound Italian sausage Sweet or mild; use hot for spicy shells.
  • 1.5 cups Ricotta cheese Whole-milk ricotta for creamier filling; cottage cheese alternative.
  • 1.5 cups Mozzarella cheese, shredded Low-moisture shredded mozzarella for best melting.
  • 0.5 cups Parmesan cheese, grated Freshly grated for sharper flavor.
Seasoning
  • 1 teaspoon Italian seasoning Or 1 tablespoon fresh chopped basil and oregano.
  • 1 teaspoon Salt Adjust to taste; remember sausage may be salty.
  • 0.5 teaspoon Pepper Freshly ground black pepper preferred.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo shells according to package instructions; drain and set aside.
  3. Salt the pasta water generously to season the shells while cooking.
Cooking the Sausage
  1. Heat a skillet over medium and cook the Italian sausage until browned, breaking it into small pieces.
  2. Drain excess fat thoroughly to prevent a greasy filling.
  3. Cool the sausage briefly before combining with dairy to avoid curdling.
Making the Filling
  1. Mix cooked sausage, ricotta cheese, Italian seasoning, salt, and pepper in a bowl until combined.
  2. Taste the mixture and adjust seasoning before stuffing shells.
Assembling and Baking
  1. Spread some marinara sauce on the bottom of a baking dish to prevent sticking.
  2. Stuff each shell with the sausage mixture and place them seam-side up in the dish.
  3. Cover the shells with remaining marinara sauce, ensuring each shell gets sauce on top.
  4. Sprinkle mozzarella and Parmesan cheese evenly over the sauced shells.
  5. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.
  6. Let cool slightly before serving to allow the filling to set.

Notes

Use whole-milk ricotta for a creamier texture. Drain browned sausage well to prevent a watery filling and apply a thin layer of sauce under the shells to prevent sticking.