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Shells With Italian Sausage and Ricotta Stuffing: A Taste of Home

The aroma alone transports me back to Sunday dinners at my grandmother’s. The mingling scents of simmering marinara, fragrant basil, and savory Italian sausage would waft through the house, promising a hearty and comforting meal. This recipe for Shells With Italian Sausage and Ricotta Stuffing captures that same feeling – a simple dish elevated by fresh ingredients and plenty of love. It’s the kind of food that nourishes the body and the soul.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Yield: One 3-quart baking dish
Dietary Type: Not Gluten-Free

Ingredients

1 (16 ounce) package Johnsonville Mild or Sweet Ground Sausage
1 (12 1/2 ounce) box jumbo pasta shells
1 tablespoon olive oil
2 (24 ounce) jars marinara sauce
2 eggs, beaten
1 (15 ounce) carton ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1/2 cup grated romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Equipment Needed

Large Skillet
Dutch Oven
3-quart Baking Dish
Large Bowl
Pastry Brush

Instructions

Begin by preparing the sausage. In a large skillet, cook the Johnsonville Mild or Sweet Ground Sausage over medium heat, breaking it apart with a spoon, until the pork is no longer pink. This usually takes about 7-10 minutes. Once cooked through, drain any excess grease and set the sausage aside.
While the sausage is cooking, prepare the pasta. In a Dutch oven, cook the jumbo pasta shells according to the package directions. It’s crucial not to overcook them, as they’ll continue to bake in the oven. Aim for al dente – slightly firm to the bite. Once cooked, drain the shells thoroughly and rinse them with cold water to stop the cooking process and prevent them from sticking together.
Preheat your oven to 350°F (175°C).
Prepare the baking dish. Using a pastry brush, lightly coat the sides and bottom of a 3-quart baking dish with olive oil. This will prevent the shells from sticking and make serving easier.
Spread a base layer of sauce. Pour half of the marinara sauce into the prepared baking dish, spreading it evenly across the bottom. This will keep the pasta moist and flavorful.
Make the ricotta filling. In a large bowl, combine the eggs, ricotta cheese, 2-½ cups of the mozzarella cheese, ½ cup of the Parmesan cheese, Romano cheese, basil, pepper, and the prepared sausage. Mix all ingredients until they are well combined.
Stuff the shells. Using a spoon or your fingers, carefully stuff each cooked shell with the prepared meat mixture. Be generous with the filling, ensuring each shell is packed full of flavor.
Arrange the stuffed shells in the baking dish. Place the stuffed shells in the baking dish, arranging them in a single layer over the marinara sauce. If you have extra shells, you may arrange a second layer on top if needed.
Cover with sauce and bake. Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly coated. Cover the baking dish with foil to prevent the shells from drying out during baking.
Bake for 30 minutes. Place the covered baking dish in the preheated oven and bake for 30 minutes.
Uncover, top with cheese, and bake again. Remove the foil from the baking dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the shells. Return the baking dish to the oven and bake for 5 minutes longer, or until the cheese is melted and bubbly.
Garnish and serve. Remove the baking dish from the oven and let it cool slightly. Sprinkle with parsley. Serve hot and enjoy!

Expert Tips & Tricks

Sausage Variety: Feel free to experiment with different types of Johnsonville Italian sausage. Spicy Italian sausage adds a kick, while sweet Italian sausage offers a milder, more family-friendly flavor.
Make-Ahead Tip: You can assemble the stuffed shells ahead of time. Simply cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.
Preventing Watery Ricotta: To prevent the ricotta filling from becoming watery, drain the ricotta cheese in a cheesecloth-lined sieve for at least 30 minutes before mixing it with the other ingredients.
Freezing: You can also freeze the assembled stuffed shells. Wrap the baking dish tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed, adding about 15-20 minutes to the baking time.
Broiler Cheese Boost: For an extra golden-brown and bubbly cheese topping, broil the shells for the last 1-2 minutes of baking, keeping a close eye to prevent burning.

Serving & Storage Suggestions

Serve the Shells With Italian Sausage and Ricotta Stuffing hot, straight from the oven. A simple side salad or some garlic bread complements the dish perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.

Do not leave the dish at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	940.7 kcal	N/A
Calories from Fat	401 g	43%
Total Fat	44.6 g	68%
Saturated Fat	22.8 g	114%
Cholesterol	185.8 mg	61%
Sodium	1952 mg	81%
Total Carbohydrate	84.9 g	28%
Dietary Fiber	8.7 g	34%
Sugars	25.6 g	N/A
Protein	48 g	96%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Version: Substitute the Italian sausage with plant-based crumbles or sautéed mushrooms and vegetables for a vegetarian-friendly option.
Gluten-Free: Use gluten-free jumbo pasta shells and ensure all other ingredients are gluten-free to make this dish suitable for those with gluten sensitivities.
Cheese Variations: Experiment with different cheeses in the filling. Provolone, fontina, or asiago cheese would all add unique flavors.
Spice It Up: Add a pinch of red pepper flakes to the sausage while cooking for a spicier dish.
Herb Variations: Use different herbs according to your preference. Oregano, thyme or rosemary could be added instead of, or in addition to, basil.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: Yes, you can substitute dried herbs for fresh. Use approximately one-third of the amount called for in the recipe, as dried herbs have a more concentrated flavor.

Q: Can I make this dish ahead of time?
A: Absolutely! You can assemble the shells and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Q: Can I freeze the stuffed shells?
A: Yes, you can freeze the assembled stuffed shells for up to 3 months. Thaw them in the refrigerator overnight before baking.

Q: What if I don’t have jumbo pasta shells?
A: If you can’t find jumbo shells, you can use manicotti or even cannelloni shells. The filling and baking instructions will remain the same.

Q: How do I prevent the cheese from burning?
A: To prevent the cheese from burning, make sure the shells are well-covered with marinara sauce. You can also tent the baking dish with foil for the last few minutes of baking if the cheese is browning too quickly.

Final Thoughts

This recipe for Shells With Italian Sausage and Ricotta Stuffing is more than just a meal; it’s an invitation to create lasting memories around your own dining table. So, gather your ingredients, put on some music, and enjoy the process of creating something truly special. I encourage you to try this recipe and share your feedback – and maybe pair it with a crisp Italian white wine for the full experience. Buon appetito!

Shells With Italian Sausage and Ricotta Stuffing Recipe