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Italian stuffed shells on a black plate with some bread and a casserole dish in the background.
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Italian Sausage Stuffed Shells Recipe

These Italian Sausage Stuffed Shells are packed with savory sausage, creamy cheeses, and topped with a delicious homemade marinara for a crowd-pleasing meal!
Course: Main
Cuisine: American, Italian
Keyword: Italian sausage, pasta

Ingredients

  • 30 Jumbo shells (1) 12oz box should be enough.
  • 1 Jar Your favorite marinara sauce Optional, in place of homemade marinara. See below.

Meat Filling

  • 1 lb Italian sausage
  • 1/2 Onion diced
  • 2 clove Garlic minced
  • 2 tsp Kosher salt
  • 2 tsp Black pepper
  • 2 tsp Italian seasoning

Cheese Filling

  • 15 oz Ricotta drained
  • 1/2 cup Romano cheese grated
  • 3 cup Mozzarella cheese (low moisture) divided
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper

Homemade Marinara Sauce (Optional, in place of jarred marinara)

  • 28 oz Crushed tomatoes
  • 1/2 Onion grated
  • 3 cloves Garlic
  • 1 tbsp Sugar
  • 1 tbsp Italian seasoning
  • 1 tsp Kosher salt
  • 1/4 tsp Red pepper flakes

Instructions

  • Preheat oven to 375°F. Boil jumbo shells in salted water until 2 minutes shy of al dente. Drain and rinse with cold water.
  • In a skillet, cook sausage with salt, pepper, and Italian seasoning until halfway done. Add onion and cook until sausage is fully browned. Add garlic and cook 1 minute. Set aside.
  • In a bowl, combine ricotta, half the mozzarella, and Romano cheese. Mix in the cooked sausage.
  • Spread half the marinara sauce in a 9×13 dish. Stuff each shell with a heaping tablespoon of sausage mixture and place in dish.
  • Top with remaining marinara and mozzarella. Cover with foil and bake for 20 minutes.
  • Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
  • Let set for 5 minutes, garnish with fresh basil or parsley, and serve.

Optional Instructions For Homemade Marinara

  • In a saucepan over medium heat, add 1 tbsp olive oil. Sauté grated onion until soft and translucent, about 5 minutes.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Stir in crushed tomatoes, sugar, salt, Italian seasoning, and red pepper flakes.
  • Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes, stirring occasionally.
  • Adjust seasoning to taste. Use immediately or store in the refrigerator for up to 5 days.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or covered in a 350°F oven until warmed through.