An easy homemade Italian sausage meat sauce poured over cheesy stuffed pasta shells. These Italian sausage stuffed shells are a family-friendly dinner that tastes just like it came from an Italian restaurant.
Heyyyy! It’s been a couple of days but I am back with a really yummy, family-friendly dinner recipe. I have had such a hard time even thinking about cooking lately or even looking at pictures of food to get a post up on the blog. I get really sick while pregnant and much to my husbands dismay, I don’t have any of those really cool cravings; like ice cream runs at midnight, donuts every day, etc. The most exciting thing I crave is the crushed ice from Sonic. But, for some reason any recipe that has Italian Sausage in it seems to be something I want to eat. Which is why I love love love these Italian Sausage Stuffed Shells. I had one and then kept going back for “just one more” 🙂
This recipe requires a bowl, and a couple pans on the stove but the results will be well worth it. Mix up a cheesy ricotta mixture, brown some sausage for a really delicious homemade pasta sauce, and then cook your jumbo shells until tender. Stuff those shells, cover with the sausage pasta sauce, and sprinkle with cheese. I love serving these with a green salad and some garlic bread. My husband and kids love garlic bread so it’s always a must when we have any sort of pasta dish.
I hope you enjoy these! Let me know if you try them 🙂
- 25 jumbo pasta shells (from a 1 lb box)
- 1 lb ground sweet Italian sausage
- 1 can (28 oz) crushed tomatoes
- 1/2 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 container (15 oz) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Heat oven to 350 degrees. Spray 9x13 baking dish with cooking spray.
- Cook pasta shells according to package directions.
- While pasta is cooking, cook the Italian sausage over medium-high heat until no longer pink. Drain and return to pan. Add crushed tomatoes, salt, basil, and parsley and bring to a low boil and then reduce heat to medium low to simmer the sauce until pasta is done.
- Mix ricotta cheese, Parmesan cheese, and 1 1/2 cups of the mozzarella cheese in a samll bowl. Set aside.
- When pasta noodles are done, drain them and then let them cool laid out on some tin foil on top of the counter.
- Spoon 1/2 cup of the meat sauce into the bottom of the baking dish.
- Stuff the shells with the ricotta cheese mixture (about 2-3 tablespoons each shell) and then place the shells in the baking dish.
- Top the shells evenly with the sauce and sprinkle the remaining mozzarella cheese on top.
- Cook for 25 minutes. Let sit for 5 minutes after baking before serving.