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Overhead shot of a bubbling, cheesy baked dish of Stuffed Shells ready to be served.

Easy Stuffed Shells Recipe

This easy stuffed shells recipe delivers perfectly cooked pasta, a flavorful ricotta filling, and a rich tomato sauce. The key is to cook the shells al dente, simmer the sauce to meld the flavors, and generously coat the shells with mozzarella cheese for a bubbly, golden-brown finish.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage sweet or hot, or a mix
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt to taste
  • Pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg optional
  • 2 cups shredded mozzarella cheese

Equipment

  • large pot
  • colander
  • large skillet
  • Large bowl
  • Spoon
  • measuring cups and spoons
  • 9x13-inch baking dish
  • aluminum foil

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions, but reduce the cooking time by 2 minutes to achieve al dente. Drain well and rinse with cold water to stop the cooking process. Gently set aside.
  2. Prepare the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the ground sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add Aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  4. Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
  5. Make the Filling: In a large bowl, combine the ricotta cheese, Parmesan cheese, parsley, egg, and nutmeg (if using). Mix well until everything is thoroughly combined.
  6. Stuff the Shells: Preheat oven to 375°F (190°C). Spoon or pipe the ricotta mixture into each cooked pasta shell.
  7. Assemble the Dish: Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce.
  8. Top with Sauce and Cheese: Pour the remaining tomato sauce over the stuffed shells, making sure they are well coated. Sprinkle the shredded mozzarella cheese evenly over the top.
  9. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  10. Rest and Serve: Let the stuffed shells rest for 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to fully develop.

Notes

For a vegetarian option, omit the sausage and add vegetables like spinach, mushrooms, or zucchini to the filling. You can also use a store-bought sauce to save time, but homemade sauce is recommended for the best flavor. Stuffed shells can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Leftovers can be stored in the refrigerator for up to 3 days.