Can I assemble stuffed shells ahead?

You can. Pack food carefully and store it in the refrigerator for up to 24 hours. Add 5-10 minutes to the baking time when the food goes into the oven cold.

How do I freeze stuffed shells?

Freeze baked and unbaked pies. Unbaked pie shells can be frozen by preparing and freezing the unbaked pie in a freezer-safe baking dish, covering it with plastic wrap and aluminum foil. Unbaked shells can be stored in the freezer for up to 3 months. Unbaked frozen pie shells can be baked at 375°F (190°C) for 50 to 60 minutes or until heated through. You can reduce baking time by thawing frozen unbaked pie shells in the refrigerator overnight before baking.

What can replace ricotta cheese?

I recommend a drained cottage cheese. The combination of mascarpone and cream cheese is a good ricotta substitute. The cottage cheese will add more texture to the filling, making it closer to what you like in this type of baked dish.

Why are my pasta shells breaking?

Use a large pot of salted water. Shells cooked tightly in the pot are more likely to crack. Stir shells in the pot occasionally. Stop cooking the shells when they are still slightly undercooked; after filling, they will finish cooking. Drain cooked shells carefully. Rinse with cold water to help with filling the shells.

How long do leftovers keep?

Leftover stuffed shells can be kept in the refrigerator for up to 4 days in an airtight container. Leftovers can be reheated in the oven or microwave before serving.

Sausage Stuffed Shells with Ricotta and Marinara

By Mason BrooksNov 4, 2026

Prep

20 min

Cook

30 min

Total

50 min

Servings

Level

Easy

Jump to recipe

Sausage-stuffed shells is a dish I prepare for six people who want a baked pasta dish. Jumbo shells are stuffed with sausage and ricotta and topped with marinara and mozzarella cheeses. Some of the mozzarella is browned (my favorite part). There is plenty of marinara to eat along with the shells.

Sausage Stuffed Shells with Ricotta and Marinara

I undercook the shells to a slightly firm texture and drain them before they’re too soft to stuff. Then I bake the shells until they can be eaten with a spoon without crumbling. I grate the mozzarella and Parmesan cheeses myself, store-bought cheeses don’t melt well in baked shells.

Brown the sausage and onion and garlic until the sausage is fully cooked. Remove the grease from the pan before adding other ingredients to create the filling. A large-skirt pan may help the sausage crumble as it cooks. Add 1 cup of marinara sauce to the baking dish before adding other ingredients. Place the stuffed shells in a single layer.

Sauce is bubbling around the edges. Cheese on the top is melted and golden. Let sit for 5-10 minutes before serving. Filling will set during that time. I suggest serving a side of crisp green salad with a tart salad dressing.

Why you'll love this recipe

It feeds six people from one 9-by-13-inch baking dish. Use this recipe to feed family and friends.
The filling is so substantial that a green salad is a full meal by itself.
Try mild Italian sausage, hot Italian sausage, chicken sausage, turkey sausage, or other sausages you may have.
Prep the pan ahead of time for another dish you plan to make. Cook the dish at another time when dinner requires less hands-on work.
Leftovers can be reheated in the oven or microwave. The marinara helps keep the shells moist.
After letting them rest for a few minutes, it's easy to serve the shells without the filling spilling into the pan.

Instructions

Bring a large pot of salted water to a boil.

Cook the jumbo shells according to the package directions until al dente.

Drain the shells and set them aside.

Cook the Italian sausage, onion, and garlic in a large skillet over medium-high heat until the sausage is browned and cooked through.

Drain any excess grease from the sausage mixture.

Combine the cooked sausage mixture, ricotta, 1 cup of mozzarella, Parmesan, egg, and parsley in a large bowl.

Mix the filling until well combined.

Spread about 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.

Spoon the sausage and cheese filling into each cooked shell.

Arrange the filled shells in the baking dish.

Top the shells with the remaining marinara sauce and the remaining 1 cup of mozzarella.

Bake at 375°F (190°C) for 25-30 minutes, until the sauce is bubbly and the cheese is melted and golden.

Let the stuffed shells rest for 5-10 minutes before serving.

FAQ

I serve these dishes with a green salad and vinaigrette if I don't want a hot side dish with pasta. Garlic bread is a side dish that goes well with extra marinara sauce. Roasted broccoli makes a good side dish. Sausage and Cheese Biscuits are another side dish option.

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