Sausage Stuffed Shells
If you’re looking for a quick and easy weeknight dinner with minimal cleanup, this Sausage Stuffed Shells recipe is about to become a staple in your meal rotation. Tender pasta shells are filled with a rich, cheesy sausage mixture and baked until bubbly and golden, making it the kind of family-friendly dinner everyone gets excited about. It’s comforting, satisfying, and perfect for busy nights when you want something homemade without spending hours in the kitchen.
To make this dish even better, I love sneaking in a handful of spinach to add extra nutrients and color—without sacrificing flavor. The creamy mascarpone, savory sausage, and melted cheese come together in the most delicious way, creating an easy pasta bake that feels indulgent yet practical. Whether you’re feeding a hungry family or prepping a make-ahead dinner recipe for the week, these stuffed shells come together quickly and deliver big flavor every time.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Course
Entree
Cuisine
Italian
Servings
6-8 servings
Ingredients
6 cups marinara sauce (about 2- 24 oz. jars), or homemade
Kosher salt and black pepper
12 oz. large pasta shells
1 Tbsp. extra virgin olive oil
2 lbs. bulk mild Italian sausage
4 oz. baby spinach (or kale)
8 oz. mascarpone cheese
8 oz. whole milk ricotta
2 Tbsp. fresh basil chopped, divided
2 Tbsp. fresh parsley chopped, divided
12 oz. shredded mozzarella
Grated parmesan cheese and fresh chopped basil - garnish
Instructions
1. Heat oven to 375F.
2. Heat marinara sauce, bring to a simmer, reduce to low.
3. Start a large pot of water to boil, add salt. Cook pasta shells about 9 mins. to package directions. Strain and rinse with cold water, then lay them out on a rack lined baking sheet.
4. In a large sauté pan, heat over medium high and add extra virgin olive oil. When hot, add sausage, breaking apart with a wooden spoon and cooking until cooked through and no longer pink, about 8 mins.
5. Add baby spinach and stir to combine until wilted. Strain the mixture to remove as much liquid as possible.
6. Turn heat off and immediately add mascarpone cheese, stir to melt, and combine completely into the sausage mixture. Taste the mixture, add salt and pepper as needed.
7. In a separate large bowl, add 8 oz. of whole milk ricotta, chopped parsley, basil, salt and pepper. Stir it to combine.
8. Add the sausge and spinach mixture to the ricotta and stir the filling completely.
8. Add about 1 cup of the marinara to a large roasting pan, spread along the entire bottom surface of the pan.
9. Begin stuffing the shells. Taking a pasta shell, add a large spoonful of the sausage mixture inside and place it seem side up onto the sauce in the roasting pan. Complete this process until all shells are stuffed and lined up, arranging them snug next to each other.
10. Pour remaining marinara over the shells and top with shredded mozzarella.
11. Bake for 20 mins until it is just starting to get golden and bubbly.
12. Top with freshly grated parmesan cheese and fresh chopped basil and parsley.
Notes
Enjoy making Sausage Stuffed Shells! Let me know what you think.
For additional recipes, you might like to try the Classic Meat Lasagne, Classic Spaghetti Meatballs, and Slow Cooked Short Rib Ragu over Penne Pasta