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Italian Sausage and Mushroom Stuffed Shells

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To me, stuffed shells has always been one of the most underrated pasta dishes ever! People tend to prefer their lasagnas or their zitis and sometimes overlook the delicious goodness that is the stuffed shell. As a kid, I did not grow up eating stuffed shells; my mom preferred baked ziti; but since meeting Devin and his mom, stuff shells has become an integral part of our pasta go-to recipes!

A typical stuffed shells recipe consists of large pasta shells that are pre-cooked and stuffed with an herb and cheese blend, then baked in Italian tomato sauce. The result an ooey-gooey, saucy bite of pasta heaven, best served with a side of crusty garlic bread and a fresh salad. 

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One of the most important steps in making stuffed shells is cooking the pasta until it's al dente. Overcooking the shells can make them too soft, causing them to fall apart during the stuffing process. Since different pasta brands vary cooking times, it's important to check the package instructions for the cooking time and to test the pasta for doneness frequently.

Stuffed Shells

When filling the shells, I found that using a small spoon or a piping bag can make the process easier and less messy. You’ll want to stuff the shells generously, but not overfill them, as that can cause them to burst while baking.

For the sauce, marinara sauce is the classic choice, but feel free to get creative and use meat sauce, Alfredo sauce, or even pesto sauce for a different flavor profile.

Stuffed Shells

Another thing that I do differently with this dish is that I add sauce to the bottom of my dish before baking in the oven, but I don’t add additional sauce on top. I prefer to serve my sauce warmed on the side so that I can regulate the perfect sauce-to-pasta-to-cheese ratio. However, if you desire a more smothered in sauce, bubbly pasta deal, then go ahead and spread the remainder sauce on top and enjoy!

Let me know in the comments below what you think of my version of Italian Stuffed Shells!

Stuffed Shells
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Italian Sausage and Mushroom Stuffed Shells
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Summary
Ingredients
  • 8 oz. pasta shells
  • 1 - 1 1/2 lbs Italian sausage
  • 32 oz. tomato sauce*
  • 8 oz. mushrooms, sliced
  • 6 oz. mozzarella cheese, shredded
  • 1/3 cup asiago or parmesan cheese
  • 15 oz. ricotta cheese
  • 2 tbsp. fresh basil, chopped
  • 1 tbsp. fresh parsley, chopped
  • 1/2 tsp. sea salt
    • Instructions
  • Preheat oven to 375 degrees F.
  • Bring a pot of water to a boil and cook pasta for half the time indicated on the package. Drain and set aside.
  • Meanwhile, cook sausage in a large skillet until browned. Remove sausage from pan, leaving about a tablespoon of oil behind. Cook sliced mushrooms in the same pan, lightly seasoning with salt and pepper, for 5 minutes. Drain mushroom and combine with cooked sausage. Let cool.
  • Mix asiago/parmesan, ricotta and 4 oz. mozzarella cheese, basil, parsley and sea salt in a bowl until well combined. Fold in cooled mushrooms and sausage.
  • Coat the bottom of a casserole dish with about 1 cup of tomato sauce. Fill shells with meat and cheese mixture and place on top of sauce. Top with remaining mozzarella cheese.** Cover and cook in oven for 20-25 minutes.
  • Remove from oven and serve with remaining tomato sauce.
    • Details
    Prep time: Cook time: Total time: Yield: 6-8 Servings
    Skill Level: Easy

Notes

  • *Click here for my homemade Easy Tomato Sauce Recipe!

  • Here are some additional tips:

    1. Use a high-quality cheese: The quality of the cheese can greatly affect the flavor and texture of the filling. Choose a high-quality, fresh ricotta cheese for the best results.

    2. Add fresh herbs and spices to the filling: Adding herbs and spices like basil, oregano, and garlic powder to the filling can enhance the flavor of the dish. The fresher the herbs, the better!

    3. Cook the pasta shells in salted water: Adding a pinch of salt to the water when cooking the pasta shells can enhance flavor and help them cook evenly.

    4. Reserve some pasta water: After cooking the pasta shells, reserve some of the pasta water which you can use this water to thin out the sauce if it's too thick or to moisten the stuffed shells if they are too dry.

    5. Don't overstuff the shells: While it's important to stuff the shells generously, be careful not to overstuff them as this can cause them to burst during baking.

    6. Let the stuffed shells rest before serving: Letting the stuffed shells rest for a minute or two before serving allows the flavors to blend together and makes them easier to cut and serve.

    7. Garnish with fresh herbs: Garnishing the stuffed shells with fresh herbs like basil or parsley can add a pop of color and freshness to the dish.