Stuffed Shells Recipe

These baked stuffed shells with sausage are comfort food, perfect for Sunday dinner, cold-weather meals, or potluck gatherings. Jumbo pasta shells are filled with a creamy ricotta cheese mixture, nestled in a homemade marinara sauce with sautéed veggies and Italian sausage, and finished with a bubbling layer of mozzarella cheese.

Stuffed shells are one of those classic Italian-American comfort foods that have become a staple for family dinners here in the States. In Italy, you’ll sometimes find conchiglioni ripieni, but the fillings vary widely depending on the region. 

This version leans into that Italian-American tradition, the kind of cozy, generous dish that makes a Sunday supper feel extra special and always brings people back for seconds.

For more cozy pasta recipes with comforting flavors and easy prep, check out my Orecchiette Pasta with Sausage and Baby Broccoli, Roasted Vegetable Pasta, and Shrimp Scampi with Angel Hair Pasta.

Why You’ll Love This Recipe

• It’s so easy to make your own version. Swap the sausage for ground beef, mix spinach into the ricotta cheese, or skip the meat and double up on the veggies.
• You can also make it to suit your timeframe: If you’re short on time, you can swap in a good-quality store-bought marinara. Or, if you like to meal-prep, the homemade sauce can be made ahead and stored in the fridge or freezer for later.
• It’s surprisingly quick to put together for something so special. The homemade marinara simmers while you prep the filling, and everything bakes beautifully in under an hour.

The Ingredients:

• Jumbo Pasta Shells: Go for the large size labeled “jumbo.” They’re easier to fill, and I always boil a few extra (around 25 total) just in case some tear when boiling. A 9×12 baking dish comfortably fits about 16 shells.
• Sweet Italian Sausage: Adds a hearty, savory flavor to the sauce. Depending on the package, use 3 to 5 links so you don’t end up with extras to freeze.
• Onion, Carrots, and Celery: Diced small so they melt into the sauce. A great way to sneak in extra veggies if your kids aren’t fans.
• Tomato Puree: Choose a plain, unseasoned brand. I love Mutti Tomato Puree for its rich flavor. I discovered it during a cooking class in Tuscany and was thrilled to find it at home too!
• Crushed Tomatoes: Adds a chunky texture and deep tomato flavor when combined with the puree.
• Tomato Paste: Just a tablespoon sweetens and intensifies the sauce.
• Garlic: Fresh is best for aroma and flavor, but ½ teaspoon garlic powder works in a pinch.
• Italian Seasoning: This quick and easy blend of dried herbs is also good. If needed, use equal parts dried basil and oregano.
• Ricotta Cheese: Whole milk ricotta has the best texture; it’s creamy and rich, perfect for baking.
• Eggs help bind the ricotta filling so it stays together in the oven and prevents your shells from getting runny. You can do the same with lasagna if you use ricotta cheese, but I prefer the old-school bechamel sauce when making my Lasagna recipe. 
• Grated Mozzarella Cheese: Used in the filling and on top for that gooey, melty finish.
• Parmesan Cheese: Adds sharp, salty depth to the filling. Freshly grated if possible.
• Fresh Italian Parsley: Adds freshness to both the filling and the final dish. Fresh basil can work as a substitute if needed.

Watch My Stuffed Shell Video Below

What’s the Difference Between Stuffed Shells and Manicotti?

Both stuffed shells and cheese manicotti are classic baked Italian pasta dishes filled with ricotta cheese and topped with tomato sauce. Either one can be made with a meat sauce or with fresh spinach folded into the ricotta mixture. The main difference is in the pasta itself. Stuffed pasta shells use large conchiglioni that are easy to fill, while traditional manicotti recipes use long tubular pasta or even homemade crepes. My dad’s Italian family made their manicotti with crepes, and their Cheese Manicotti Recipe is still a treasured family favorite.

Step #1: Make the Homemade Tomato Sauce

• Start by heating a large Dutch oven over medium-high heat. Cook the Italian sausage, breaking it apart into small pieces with a wooden spoon until browned and cooked through.
• Transfer the sausage to a plate lined with paper towels to drain, but don’t wash out the pot. Use the flavorful sausage drippings to sauté the onion, celery, and carrots until tender and fragrant.
• Add the tomato puree, crushed tomatoes, garlic, tomato paste, and Italian seasoning, then return the sausage to the pot. Let the sauce simmer on low for 20-25 minutes while you prep the rest of the recipe.
• TIP: This recipe makes a generous batch of sauce. Any extra can be frozen for a quick pasta dinner later on.

Step #2: Cook the Pasta Shells and Make the Ricotta Filling

• Boil the jumbo pasta shells according to package instructions until al dente, stirring occasionally to keep them from sticking. Drain and let them cool slightly in a colander.
• While the pasta is cooling, mix together the ricotta cheese, egg, parmesan, mozzarella, parsley, and freshly cracked pepper until combined. Transfer the mixture into a pastry bag fitted with a wide tip so the filling pipes easily into the shells.

What’s the Easiest Way to Fill Pasta Shells?

A pastry bag fitted with a wide tip is the easiest way to fill jumbo pasta shells neatly and quickly. It gives you more control than a spoon, and the filling glides right in without tearing the pasta. If you don’t have a pastry bag, you can use a large zip-top bag instead, just snip off one corner for the same effect.

Step #3: Assemble the Casserole

• Spread about two-thirds of the tomato sauce on the bottom of a baking dish sized 9×12.
• Fill each intact shell with the ricotta mixture and arrange them neatly in the dish, making about four rows.
• Top with the remaining sauce and sprinkle with grated mozzarella.
• TIP: If some shells tear while boiling, don’t use them in the casserole, or the filling will seep out. Instead, refrigerate the torn shells with a spoonful of sauce; they make an easy lunch or snack later on.

Step #4: Bake Until Golden

• Cover the dish and bake at 375°F (190°C) for 30 minutes, then uncover and bake for another 15 minutes. For a bubbly, golden top, place it under the broiler for 1-2 minutes at the end. 
• Garnish with a sprinkle of fresh parsley before serving.
• TIP: If you use a covered baking dish (like Staub), you won’t need to fuss with foil during baking or storage.

Substitutions and Variations

• If you’d like a different flavor profile, swap the sweet Italian sausage for spicy sausage, ground beef, or ground turkey.
• If you’d like a true meat-stuffed shells version, you can fold cooked sausage or ground beef right into the ricotta mixture before filling the pasta.
• For a vegetarian version, skip the meat and load the sauce with extra vegetables like mushrooms, zucchini, kale or spinach.
• The classic trio is Ricotta, mozzarella, and parmesan, but you can play around a little. Provolone or fontina adds a stronger flavor, and cottage cheese works as a lighter substitute for ricotta if that’s what you have.

How Do I Keep the Shells from Drying Out in the Oven?

The key is to ladle enough sauce on top before baking. The extra sauce not only protects the shells but also soaks into them as they cook, making every bite tender and flavorful.

Can I Make It in Advance for a Dinner Party?

Absolutely. But the best way to do this is to bake the casserole in advance, allow it to cool, cover it, and refrigerate it. Then reheat, covered, at 350F for 20 minutes, then continue to bake uncovered for 10-15 minutes. If you try to assemble the casserole and bake it later, unfortunately, the ricotta cheese runs out of the shells and creates a bit of a watery mess. 

What Do I Serve with Stuffed Shells?

Baked shells are hearty enough to be the star of the meal, but they’re even better with something fresh on the side. A simple green salad with a classic French Vinaigrette will balance out the richness. My Garlic Knots with Pizza Dough are always a hit for soaking up the extra sauce, and for something a little more special, my Focaccia Bread with Caramelized Shallots and Thyme makes a beautiful addition to the table. For dessert, try a dish of vanilla ice cream topped with some homemade Hot Fudge Sauce, Peanut Caramel Sauce, or Homemade Strawberry Sauce!

How Do You Store Leftovers?

Once baked, cover the dish and pop it in the refrigerator. They’ll keep well for a few days, and reheat beautifully for an easy second dinner.

Pro Tips 

• Cook a few extra jumbo pasta shells beyond what you need, since they can stick or tear in the pot. Having extras ensures you’ll still have enough perfect shells for the casserole.
• For the best flavor, grate your mozzarella and parmesan from a block rather than buying pre-shredded. Pre-shredded cheese has anti-caking agents that keep it from melting as smoothly.
• If you want a golden, bubbly top without drying out the pasta, keep the dish covered while baking, then uncover only at the end before broiling.

More Pasta Recipes You’ll Love

• Baked Mac and Cheese
• Sundried Tomato and Spinach Pasta
• Tomato Cream Sauce with Linguine
• Angel Hair Pasta with Roasted Tomato Sauce
• Ravioli with Creamy Pesto Sauce, Spinach, Peas and Shallots

Continue to Content

Stuffed Shells Recipe

Yield: Serves 4-6

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Jumbo pasta shells stuffed with creamy ricotta and nestled in a hearty sausage marinara, baked under melty mozzarella until golden.

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Ingredients

• 25 Jumbo Shells
• 1 Tbsp (15 ml) Olive Oil
• 4 links Italian Sausage, casings removed
• 1 cup (52g) white or yellow onion, diced
• ½ cup (26g) chopped celery
• ½ cup (26g) chopped carrots
• 30 ounces (887 ml) tomato puree
• 1 (15 oz) (443g) can diced tomatoes
• 2 garlic cloves, minced
• 1 Tbsp (15 ml) Italian seasoning
• 1 Tbsp (15 ml) Tomato Paste

Filling:

• 15 oz (443g) Ricotta Cheese
• 1 egg
• 1/2 cup (50g) grated parmesan cheese
• ½ cup (112g) grated mozzarella cheese
• ¼ cup (15g) fresh parsley, chopped
• Freshly cracked pepper to taste

Topping:

• 1 ½ cups (337g) Freshly grated mozzarella
• A sprinkle of Italian Season
• 1 Tbsp ( 3g) Fresh Parsley, finely chopped

Instructions

1. Heat a large Dutch oven over medium-high heat. Remove the Italian sausage from its casings and cook until browned and fully cooked, breaking it apart into small pieces with a wooden spoon. Transfer the sausage with a slotted spoon to a plate lined with paper towels to drain.
2. In the same pot, sauté the onion, celery, and carrots in the sausage drippings until tender and fragrant. Stir in the tomato puree, diced tomatoes, garlic, Italian seasoning, and tomato paste, then return the cooked sausage to the pot. Reduce the heat and let the homemade marinara sauce simmer gently for 20 minutes.
3. While the sauce simmers, cook the jumbo pasta shells according to the package instructions until al dente. Remember, they’ll continue to soften in the oven. Drain well and let them cool slightly in a colander.
4. Meanwhile, prepare the ricotta filling by mixing the ricotta cheese, egg, parmesan, mozzarella, parsley, and freshly cracked pepper together until smooth. Transfer the mixture into a pastry bag fitted with a wide tip, making sure it’s large enough for the parsley and grated cheese to pass through.
5. Spread about two-thirds of the tomato sauce in the bottom of a 9x12 or 9x14 oven-safe casserole dish. Fill each shell with the ricotta mixture and nestle them into the sauce, arranging them in neat rows of four to five shells across. If any shells tore during boiling, set them aside with a little reserved sauce for a quick lunch or snack later.
6. Top the filled shells with the remaining sauce and a generous sprinkle of grated mozzarella cheese. Cover the dish and bake at 375°F (190°C) for 30 minutes, then uncover and bake for another 15 minutes. Finish under the broiler for 1-2 minutes until the cheese is bubbly and golden brown.
7. Serve the baked stuffed shells immediately, garnished with fresh parsley if desired.

Notes

• Boil a few extra shells in case some tear, and choose the best ones for filling.
• Use whole milk ricotta for the creamiest texture.
• Grating cheese from a block will give you the best melt.
• Cover while baking to keep shells tender, then uncover at the end for a golden, bubbly top.

Storage & Make Ahead:

• Store leftovers covered in the fridge for 3-4 days.
• Assemble ahead, cover, and refrigerate for a few hours before baking.
• To freeze: assemble but don’t bake. Cover tightly and freeze. Bake from frozen, covered, until hot, then uncover to brown.