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A close-up overhead shot of baked Sausage Stuffed Shells in a white ceramic rectangular casserole dish. The shells are smothered in bubbly, golden-brown mozzarella cheese and vibrant green parsley.

The Ultimate Sausage Stuffed Shells with a Bubbly Cheese Crust

This easy Sausage Stuffed Shells recipe features a creamy ricotta and sausage filling baked in rich marinara and topped with bubbly mozzarella. It's the perfect comforting casserole for a family dinner.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz Jumbo Pasta Shells About 340g
  • 1 lb Mild Italian Sausage About 450g, casings removed
  • 15 oz Whole Milk Ricotta Cheese About 425g
  • 1/2 cup Shredded Parmesan Cheese About 50g
  • 1 Large Egg Slightly beaten
  • 1/4 cup Fresh Parsley Finely chopped, plus more for garnish
  • 1 tbsp Olive Oil
  • 1 Small Yellow Onion Finely chopped
  • 2 cloves Garlic Minced
  • 24 oz Marinara Sauce About 680g
  • 2 cups Shredded Mozzarella Cheese About 225g, from a low-moisture block
  • Salt and Black Pepper To taste

Equipment

  • 1 9x13 inch Casserole Dish
  • 1 Large Skillet
  • 1 Large Pot

Method
 

  1. Cook jumbo pasta shells according to package directions for al dente. Drain and set aside. Spread half of the marinara sauce in the bottom of a 9x13 inch casserole dish.
  2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until soft, then add garlic and cook for 1 minute more. Add Italian sausage, breaking it up with a spoon, and cook until browned. Drain excess fat.
  3. In a bowl, combine ricotta, Parmesan, egg, 1/4 cup parsley, salt, and pepper. Fold in the cooked sausage mixture. Stuff each cooked shell with the filling and arrange them in the casserole dish.
  4. Top the shells with the remaining marinara sauce and sprinkle evenly with shredded mozzarella. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until the cheese is bubbly and golden-brown. Let rest for 10 minutes before garnishing with fresh parsley and serving.

Notes

Don't Overcook the Pasta: Cooking the shells to a firm al dente is critical as they will continue to cook in the oven.
Use Whole Milk Cheeses: For the creamiest filling and best melt, whole milk ricotta and low-moisture mozzarella are non-negotiable.
Season Every Layer: Building flavor at each stage makes a huge difference in the final product.
Rest Before Serving: Letting the casserole rest for 10 minutes allows everything to set, ensuring perfect servings.