Stuffed Shells with Meat

Ingredients

• 340 g (12 oz)jumbo pasta shells
• 1,360 g (2 × 24 oz jars)quality marinara sauce
• 454 g (1 lb)hot Italian sausage, casings removed
• 1/2 mediumyellow onion, chopped
• 3garlic cloves, minced
• 170 g (1 1/2 cups)freshly shredded mozzarella, for topping
• 30 g (1/3 cup)freshly grated Parmesan cheese, for topping
• 1egg
• 340 g (1 1/2 cups)whole-milk ricotta cheese, strained
• 120 ml (1/2 cup)full-fat sour cream
• 280 g (2 1/2 cups)freshly shredded mozzarella
• 30 g (1/3 cup)freshly grated Parmesan cheese
• 30 ml (2 tbsp) fresh or 7.5 ml (1 1/2 tsp) driedchopped fresh basil or dried basil
• 30 ml (2 tbsp) fresh or 7.5 ml (1 1/2 tsp) driedchopped fresh parsley or dried parsley
• 2.5 ml (1/2 tsp) eachdried oregano, garlic powder and pepper
• 1.25 ml (1/4 tsp) eachnutmeg and salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Cook the shells

   Boil the shells in salted water for 1 minute less than the packet’s al dente timing; take care not to overcook them. Drain, then gently rinse with cool water until completely cool.

3. 3

   Brown the sausage

   Meanwhile, cook the sausage and onion in a large frying pan over medium heat until browned. Add the garlic and cook for a further 30 seconds. Blot away excess fat if you like.

4. 4

   Prepare the base

   Spoon 1 1/2 cups of the sausage and onion mixture into a 23 × 33 cm (9 × 13-inch) baking dish. Add half of the marinara sauce, stir together, and spread into an even layer.

5. 5

   Mix the filling

   Whisk the egg in a large bowl. Add all the remaining filling ingredients and stir until creamy, then mix in the remaining sausage and onion until evenly distributed.

6. 6

   Fill the shells

   Fill each shell with the mixture and arrange it over the sauce in the baking dish. For easier filling, spoon the mixture into a freezer bag, snip off a corner by about 2 cm (3/4 inch), and pipe it into the shells. Fit the shells snugly together; the recipe fits about 28 shells, in 7 rows of 4.

7. 7

   Add the topping

   Pour the remaining marinara over the shells, covering them so they do not dry out. Sprinkle with 170 g (1 1/2 cups) mozzarella and 30 g (1/3 cup) Parmesan.

8. 8

   Bake until melted

   Cover and bake at 175°C (350°F) for 20 minutes. Remove the foil and bake for a further 10 minutes, or until the cheese has melted completely. If desired, grill for a minute or two and garnish with parsley.

What are stuffed shells?

Stuffed shells are a baked pasta dish associated with Italian-American cooking: large pasta shells hold a seasoned cheese or meat filling and are baked in tomato sauce. This version pairs hot Italian sausage with ricotta, sour cream, mozzarella, Parmesan and herbs.

The shells cook briefly before baking, while marinara surrounds them in the dish. That saucy bake helps keep the pasta moist as the filling heats through and the cheese melts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 830 calories, 47g protein, 47g carbs, 71g fat.

Most of the carbohydrates come from the pasta shells, with some also in the marinara; sausage and the cheeses provide much of the protein and fat. Serve a shell portion with salad or vegetables to add freshness and balance the richness of the bake.

Choose the right pasta and cheese

Jumbo shells: Choose shells large enough to hold a generous spoonful of filling. Cook them just short of al dente so they can finish in the oven without turning soft.

Ricotta: Strained ricotta gives the filling a thicker, less watery texture. The sour cream adds extra creaminess, while freshly shredded mozzarella and grated Parmesan bring a stretchy, savoury finish.

Build the sausage filling

Sausage and onion: Brown them together first to develop flavour, then briefly cook the garlic so it becomes fragrant without scorching. Setting some aside for the sauce base gives the bake a meaty layer beneath the shells.

Filling: Whisk the egg before stirring in the cheeses, herbs and seasonings. It helps bind the mixture; stir until creamy, then fold through the remaining sausage mixture.

Fill without tearing

Cool shells: Rinsing the drained shells with cool water stops the cooking and makes them easier to handle. Move them gently, as overcooked or roughly handled shells can split.

Pipe or spoon: A freezer bag with a snipped corner makes filling faster, but a small spoon works too. Arrange the shells snugly so they stay upright and are supported by the sauce.

Keep the bake saucy

Sauce coverage: Spread marinara beneath the shells and cover their tops with the remaining sauce. Exposed pasta can dry out during baking, so check that the shells are well coated before adding the cheese.

Cheese topping: The covered first bake warms the filling and softens the pasta, while the final uncovered minutes melt the topping. A brief grill at the end is optional; watch closely if you use it.

Plan the timing and sides

Make ahead: The assembled dish can be prepared up to a day ahead and refrigerated until ready to bake, as described in the recipe. Allow extra baking time if it is going into the oven cold, and check that it is heated through.

To serve: Caesar salad and garlic bread or breadsticks are suggested accompaniments. A crisp green salad or simply dressed vegetables also provide a fresh contrast to the rich, cheesy pasta.

Recipe notes & tips

• Cook the shells for 1 minute less than al dente so they hold their shape in the oven.
• Strain the ricotta before mixing to help keep the filling thick.
• Use a freezer bag with a snipped corner to fill the shells neatly.
• Arrange the shells close together so they stay upright.
• Make sure the marinara covers the shells before baking to help prevent them drying out.
• Watch closely if you grill the finished dish, as the cheese can brown quickly.

Variations

• Milder sausage: Use mild Italian sausage if you prefer less heat.
• Spinach filling: Mix cooked, well-drained spinach into the cheese filling.
• Ricotta shells: Leave out the sausage and use the herbed cheese mixture as the filling.
• Chicken filling: Replace the sausage with cooked, chopped chicken.
• Fresh herbs: Use the listed fresh basil and parsley for a brighter herbal flavour.

Common mistakes to avoid

• Overcooking the shells: Boil them 1 minute short of al dente so they do not turn too soft in the oven.
• Filling warm shells: Rinse them with cool water until completely cool before handling.
• Watery ricotta: Strain it before mixing to keep the filling creamy rather than loose.
• Leaving shells uncovered: Coat them with marinara so the pasta does not dry out during baking.
• Crowding the filling into torn shells: Handle the shells gently and pipe or spoon the filling in carefully.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in the oven, covered, until hot throughout, or microwave individual portions. The recipe also says the assembled dish can be refrigerated for up to a day before baking and freezes well.

Frequently asked questions