Stuffed Shells Recipe

Jumbo pasta shells stuffed with creamy ricotta and nestled in a hearty sausage marinara, baked under melty mozzarella until golden.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large Dutch oven over medium-high heat. Remove the Italian sausage from its casings and cook until browned and fully cooked, breaking it apart into small pieces with a wooden spoon. Transfer the sausage with a slotted spoon to a plate lined with paper towels to drain.

Step 2

In the same pot, sauté the onion, celery, and carrots in the sausage drippings until tender and fragrant. Stir in the tomato puree, diced tomatoes, garlic, Italian seasoning, and tomato paste, then return the cooked sausage to the pot. Reduce the heat and let the homemade marinara sauce simmer gently for 20 minutes.

Step 3

While the sauce simmers, cook the jumbo pasta shells according to the package instructions until al dente. Remember, they’ll continue to soften in the oven. Drain well and let them cool slightly in a colander.

Step 4

Meanwhile, prepare the ricotta filling by mixing the ricotta cheese, egg, parmesan, mozzarella, parsley, and freshly cracked pepper together until smooth. Transfer the mixture into a pastry bag fitted with a wide tip, making sure it’s large enough for the parsley and grated cheese to pass through.

Step 5

Spread about two-thirds of the tomato sauce in the bottom of a 9x12 or 9x14 oven-safe casserole dish. Fill each shell with the ricotta mixture and nestle them into the sauce, arranging them in neat rows of four to five shells across. If any shells tore during boiling, set them aside with a little reserved sauce for a quick lunch or snack later.

Step 6

Top the filled shells with the remaining sauce and a generous sprinkle of grated mozzarella cheese. Cover the dish and bake at 375°F (190°C) for 30 minutes, then uncover and bake for another 15 minutes. Finish under the broiler for 1-2 minutes until the cheese is bubbly and golden brown.

Step 7

Serve the baked stuffed shells immediately, garnished with fresh parsley if desired.

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