These stuffed pasta shells are everything a comforting baked pasta dish should be: hearty, cheesy, saucy, and made to feed a hungry crowd. Jumbo pasta shells are filled with a rich ricotta mixture, layered into a baking dish, and covered with a mushroom-packed pasta sauce, Italian sausage, mozzarella, and Parmesan. The result is a bubbling pan of classic Italian-style comfort food that feels generous, satisfying, and perfect for sharing.
This is not a small, delicate dinner. It makes a big batch, which is exactly what you want when you are cooking for a family meal, a casual get-together, or anyone who appreciates a filling pasta bake. The shells hold plenty of cheese filling, the sauce keeps everything moist, and the sausage adds a savory bite that makes the dish feel complete. Serve these stuffed pasta shells with garlic bread and a simple green salad, and you have a full meal that will keep everyone happy.
Spice It Up. Just A Bit.
If you like a little heat, use hot Italian sausage instead of mild. It gives the sauce a deeper, bolder flavor without changing the basic character of the recipe. A few pinches of crushed red pepper flakes can also be added if you want the baked stuffed shells to have a little extra kick. Keep it modest if you are serving a crowd, or increase it slightly if everyone at the table enjoys spicy pasta dishes.
For the best texture, shred or grate your own cheese at home when possible. Pre-shredded and pre-grated cheeses are convenient, but they often do not melt as smoothly as freshly prepared cheese. Since this recipe is built around creamy ricotta, melted mozzarella, and grated Parmesan, using freshly shredded cheese helps the filling and topping turn out rich, smooth, and satisfying.
The filling is simple but flavorful: beaten eggs, ricotta cheese, dried parsley, salt, pepper, mozzarella, and Parmesan. The eggs help the cheese mixture set as it bakes, while the ricotta keeps the stuffed shells creamy. The sauce is just as important. Pasta sauce, sliced mushrooms, cooked Italian sausage, and the remaining cheeses come together to create a thick, savory topping that bakes down around the shells.
Stuffing the shells does not have to be difficult. A spoon works, but a piping method makes the job faster and neater. You can use a cookie press, or place the cheese filling in a plastic bag, snip off one corner, and squeeze the filling directly into each shell. Arrange the stuffed shells in a prepared baking dish, cover them with the sauce mixture, and bake until the dish is hot, bubbly, and ready to serve.
These stuffed pasta shells are also a great choice when you want a meal that feels special without being complicated. The ingredients are familiar, the preparation is straightforward, and the finished dish has that classic baked pasta appeal. The recipe is especially good for gatherings because it serves twelve and can be placed right in the center of the table. Add garlic bread for soaking up the extra sauce, and a green salad if you want something fresh alongside the rich cheese and sausage.
Stuffed Pasta Shells
Equipment
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Skillet
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Baking dish
Ingredients
- 12 ounces jumbo pasta shells
- 2 eggs beaten
- 32 ounces ricotta cheese
- 1 tablespoon dried parsley
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 pound mozzarella cheese shredded, divided
- 8 ounces Parmesan cheese freshly grated, divided
- 28 ounces pasta sauce
- 8 ounces mushrooms sliced
- 1 pound Italian sausage use hot Italian sausage for extra heat
Instructions
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Preheat the oven to 350 F.
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Cook the jumbo pasta shells according to the package directions.
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Drain the shells well and set them aside until cool enough to handle.
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Meanwhile, cook the Italian sausage in a skillet until fully done, then drain off any excess fat.
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In a large bowl, combine the beaten eggs, ricotta cheese, dried parsley, kosher salt, black pepper, and half of the mozzarella and Parmesan cheeses.
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Stuff the cheese mixture into the cooked shells. A cookie press works well, or you can spoon the mixture into a plastic bag, cut off one corner, and pipe it into the shells.
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Place the filled shells into a 9×13 baking dish that has been sprayed with non-stick spray.
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In a large bowl, combine the pasta sauce, sliced mushrooms, cooked sausage, and the remaining mozzarella and Parmesan cheeses.
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Pour the sauce mixture evenly over the stuffed pasta shells.
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Bake for 45 to 60 minutes, or until the sauce is hot and bubbly.
Notes
Nutrition
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Carbohydrates: 3g
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Protein: 22g
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Fat: 26g
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Sodium: 1216mg
Nutritional values are approximate.