Italian Sausage Stuffed Shells Recipe

Jumbo pasta shells: Large pasta shells perfect for stuffing with delicious fillings.

Italian sausage: Sausage with a blend of herbs and spices, adding a rich and savory flavor.

Ricotta cheese: A creamy cheese that forms the base of the filling.

Mozzarella cheese: Shredded cheese that melts beautifully, adding a gooey texture.

Parmesan cheese: Grated cheese that adds a sharp, nutty flavor.

Egg: Helps bind the filling ingredients together.

Marinara sauce: A tomato-based sauce that complements the stuffed shells.

Italian seasoning: A blend of herbs like oregano, basil, and thyme.

Garlic powder: Adds a subtle garlic flavor to the filling.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth to the filling.

When cooking the pasta shells, make sure to undercook them slightly, about 1-2 minutes less than the package instructions. This ensures they won't become too soft and break apart when you stuff them with the sausage mixture and bake them in the oven. The pasta will continue to cook in the marinara sauce during baking, resulting in perfectly tender shells.

• Jumbo pasta shells - Substitute with manicotti: Manicotti can be stuffed similarly and provides a similar texture and flavor.

• Italian sausage - Substitute with ground turkey with Italian seasoning: Ground turkey is a leaner option and can be flavored with Italian seasoning to mimic the taste of Italian sausage.

• Ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended to achieve a smoother consistency like ricotta.

• Shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a similar mild flavor to mozzarella.

• Grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor, which can enhance the dish.

• Large beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon of flaxseed meal and 3 tablespoons of water can act as a binding agent similar to an egg.

• Marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce has a similar base and flavor profile, making it a good alternative.

• Italian seasoning - Substitute with herbes de Provence: Herbes de Provence includes many of the same herbs found in Italian seasoning and can provide a similar flavor.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust flavor and can be used in place of garlic powder.

• Salt and pepper - Substitute with soy sauce and white pepper: Soy sauce can add a salty umami flavor, and white pepper provides a milder heat compared to black pepper.

• To store leftovers, allow the Italian Sausage Stuffed Shells to cool completely. Transfer them to an airtight container and refrigerate for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave for a quicker option.

• For freezing, prepare the stuffed shells as directed but do not bake. Instead, arrange the stuffed shells in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the shells to a freezer-safe container or bag. They can be stored for up to 2-3 months.

• When ready to bake from frozen, place the frozen shells in a baking dish, cover with marinara sauce, and sprinkle with the remaining mozzarella and parmesan. Cover with foil and bake at 375°F (190°C) for about 45-50 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

• If you prefer to freeze the entire dish, assemble the stuffed shells in a freezer-safe baking dish, cover tightly with plastic wrap and then with aluminum foil. When ready to bake, remove the plastic wrap, cover with foil, and bake as directed above, adding an extra 10-15 minutes to the initial covered baking time.

• For individual servings, freeze the stuffed shells in single-serving containers. This makes it easy to reheat just the amount you need. Reheat in the microwave or oven until heated through.

• Always label your containers with the date and contents to keep track of freshness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Italian Sausage Stuffed Shells in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Bake for 20-25 minutes, or until the stuffed shells are heated through and the cheese is bubbly.

• Microwave Method:

  1. Place a portion of the stuffed shells on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second increments until hot.

• Stovetop Method:

  1. Place the stuffed shells in a skillet or saucepan.
  2. Add a splash of marinara sauce or water to the pan to prevent sticking.
  3. Cover and heat over medium-low heat for about 10-15 minutes, stirring occasionally, until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed shells in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 2-minute increments until hot and the cheese is bubbly.

• Oven: Used to bake the stuffed shells at the specified temperature to ensure they are cooked through and the cheese is melted and bubbly.

• Large pot: Needed to cook the jumbo pasta shells according to the package directions.

• Colander: Used to drain the cooked pasta shells after boiling.

• Large skillet: Essential for browning the Italian sausage over medium heat.

• Mixing bowl: Used to combine the ricotta, mozzarella, parmesan, egg, Italian seasoning, garlic powder, salt, and pepper with the cooked sausage.

• Wooden spoon: Helpful for stirring the sausage mixture and combining all the ingredients in the mixing bowl.

• Baking dish: Required to arrange the stuffed shells and bake them with marinara sauce and cheese.

• Measuring cups: Used to measure out the marinara sauce, mozzarella cheese, and parmesan cheese accurately.

• Measuring spoons: Needed to measure the Italian seasoning, garlic powder, salt, and pepper.

• Foil: Used to cover the baking dish during the initial baking period to prevent the cheese from burning.

• Knife: Useful for removing the casings from the Italian sausage.

• Cutting board: Provides a safe surface to remove the sausage casings and prepare any other ingredients.

• Tongs: Handy for handling the hot pasta shells after boiling.

• Whisk: Used to beat the egg before adding it to the ricotta mixture.

• Spatula: Useful for spreading the marinara sauce in the baking dish and for stuffing the pasta shells with the sausage mixture.

Prepare the filling in advance: Mix the ricotta, mozzarella, parmesan, and sausage mixture the night before to save time on the day of cooking.

Use pre-cooked sausage: Opt for pre-cooked Italian sausage to skip the browning step and reduce cooking time.

Ready-made marinara: Choose a high-quality, store-bought marinara sauce to eliminate the need for making your own.

Boil shells simultaneously: Cook the pasta shells while preparing the sausage mixture to streamline the process.

Assemble and refrigerate: Assemble the stuffed shells in the baking dish and refrigerate until ready to bake.