Stuffed Shells Recipe

Cook shells

Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook 1–2 minutes less than package directions so shells are very al dente (typically 9–11 minutes depending on brand). Stir gently to prevent sticking. Drain and rinse under cool water to stop cooking. Arrange shells on a sheet pan or towel so they don't stick.

Make cheese filling

In a large bowl combine ricotta, 1 cup shredded mozzarella, 1 tablespoon grated Parmesan, egg, chopped parsley, 1 tsp salt and 1 tsp black pepper. Stir until smooth and evenly combined. Taste and adjust seasoning.

Prepare sausage

If using Italian sausage: heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages (2 links) and cook until browned on all sides and cooked through, about 10–12 minutes, turning frequently. Remove from heat, allow to cool slightly, then slice in half lengthwise (so each cooked link = 2 halves) or crumble into bite-sized pieces. Reserve.

Prepare meatballs

If using pre-cooked meatballs: reheat gently in a skillet with a splash of sauce or in a 350°F (175°C) oven for 8–10 minutes until warmed through. Halve each meatball so each counts as one portion. Reserve.

Portion guidance

The dish description indicates '2 Sausage or 2 Meatballs or 1 of Each.' For a 24-shell recipe: plan 2 whole cooked sausages (sliced/crumbled) or 2 medium meatballs (halved) per serving—if making multiple servings, multiply accordingly. This recipe supplies enough filling for roughly 12 servings if using one shell per serving; adjust meat counts per plate when plating individually.

Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish (use more or less to create an even thin layer).

Fill shells: use a spoon or piping bag to fill each cooked shell with about 1 to 1 1/2 tablespoons of the ricotta filling. Place filled shells, open side up, in the sauce in the baking dish in a single layer. Reserve a few shells empty if you plan to place sausage/meatball pieces inside whole shells.

Add meat: for '2 Sausage' option place the prepared sausage pieces (sliced or crumbled) into or next to two shells per plated serving before baking, or tuck halved meatballs into shells for the meatball option. If assembling the whole tray with mixed options, distribute the sausage pieces and halved meatballs evenly among shells so each designated serving gets its chosen meat pieces.

Top with remaining marinara: spoon the remaining 1 cup marinara over the filled shells so they are mostly covered (use more sauce if desired). Sprinkle the remaining 1 cup shredded mozzarella and 2 tablespoons grated Parmesan evenly over the top.

Bake uncovered in the preheated oven for 20–25 minutes until cheese is melted and bubbling and the sauce is heated through. If you like the top browned, switch oven to broil for 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped basil or parsley. If serving individual plates (2 sausage or 2 meatballs or 1 of each), plate shells and place the appropriate meat pieces with each portion.

Serve warm. This recipe yields approximately 12 stuffed shells; serve 2–3 shells per person as a main course (adjust meat counts per plate according to the description).

To store: refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F oven until warmed through, 15–20 minutes, or microwave individual portions until hot.