Creamy, rich ricotta and herb-filled shell pasta baked in a hearty and robust meat sauce. Stuffed shells with sausage and kale marinara is a simple comfort food meal that wows and can feed a crowd.
Is it just me or do we not truly appreciate ricotta until we get older? It was never a go-to on my list of soft and creamy cheese, but thank goodness my taste buds worked themselves out and came to their senses because ricotta is delicious!
It’s mild and creamy. It can be the star of the show or just an added boost of richness. You can add it to your pancakes, slather it on toast, boost up your pesto pasta, use it in pastries, layer it in lasagna…..you get the point. Ricotta is versatile and oh, so tasty.
Today, ricotta is going to be the star of the show along with some supporting cheeses (looking at you parmesan and mozzarella) and stuffed into perfectly cooked jumbo shell pasta.
Next to the deliciousness of the stuffed shells is the flavors of this simple meat sauce! It’s stuffed with perfectly spiced sausage and sautéed greens so there’s perfect texture and taste in each bite.
How do you make stuffed shells?
While there are a few steps to complete until you can taste your Italian pasta masterpiece, everything you need to do is very simple.
We cook the pasta. Make the stuffing. Stuff the shells. Make the sauce. Layer it all together. Bake it with extra cheese on top for maximum deliciousness.
Not bad right?
Stuffed Shells Tips
Don’t overcook the pasta! In fact, you can even undercook it a minute or two by what the package instructions recommend. The pasta will still be baking in the oven so it’ll be perfectly al dente with the extra baking time.
Use your biggest pot to boil the water. If you don’t have a large stock or soup pot, cook the shells in two batches so they don’t stick together during cooking.
Spread the cooked shells onto a parchment-lined sheet tray to cool before stuffing. This will make them easier to handle, but also prevent them from sticking and overcooking.
Season the pasta water with salt.
Use quality, whole milk ricotta cheese. There will be less water and you’ll avoid the risk of runny cheese stuffing.
Transfer the filling to a piping bag or plastic bag to easily fill the shells.
You can skip the sausage and kale and just use some jarred sauce (Rao’s is my favorite) to make this vegetarian and super fast.
If kale isn’t your thing, spinach makes a great substitute. Use bagged savoy spinach instead of baby spinach since it’s a little heartier.
Make them ahead! These shells reheat easily without losing any flavor or texture. You can either complete all the steps or assemble just until baking and refrigerate if making a day or two ahead.
Can you freeze them?
Yes! This hearty pasta entree can definitely be frozen. Follow the steps through assembling the stuffed shells in your pan without baking. Cover tightly and freeze for 1-3 months before thawing and baking!
In the mood for more Italian meals? Try some of these family favorites!
Cheesy Sausage and Peppers Pasta Bake (my friend Lauren’s favorite!)
Marsala Cream Sauce with Butternut Ravioli (restaurant-quality!)
Instant Pot Lamb Ragu (one of the top recipes on the blog!)
Trader Joe’s Kale Gnocchi with Arrabbiata (my favorite sauce!)
If you made this recipe I’d love to know in the comments!
Stuffed Shells with Sausage Marinara
- 12 ounces jumbo shells about 42 shells
- 3 cups whole milk ricotta cheese 30 ounces
- ½ cup parmesan cheese grated
- 2 cups whole milk mozzarella grated
- 1 egg
- 1 clove garlic minced
- 1 tablespoon italian seasoning
- 1 tablespoon parsley flakes fresh or dried
- ½ teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage loose, without the casings
- 4 cups tuscan kale or savoy spinach chopped
- ¼ cup white wine
- 1 jar marinara sauce 24 ounces
- 2 cups whole milk mozzarella grated
- ¼ cup heavy cream optional
- 1 tablespoon unsalted butter optional
- Cook the pasta. Bring a large pot of water to a boil. Season the water generously with salt. Cook the shells 1 to 2 minutes under the recommended cooking time so the shells are just slightly more than al dente. Drain and transfer to a parchment lined sheet tray. Let cool.
- Make the stuffing. In a medium bowl, combine the ricotta, parmesan, mozzarella, egg, garlic, and seasoning. Preheat the oven to 350°F.
- Stuff the shells. Using a piping bag or spoon, fill the shells with the ricotta mixture. A piping bag or plastic bag is highly recommended. Just cut the tip off the bag and squeeze into each shell.
- Make the sauce. Heat a large skillet over medium-high heat, add the olive oil and let it get hot. Brown the sausage in the hot oil, breaking it up into small pieces as it cooks. Add the chopped kale or spinach and cook, stirring frequently. Once the greens have started to wilt, pour in the white wine, scraping any cooked on meat from the bottom of the pan. Stir the jar of marinara sauce into the pan. If opting for a creamier red sauce, add in the heavy cream and butter, stirring until melted and incorporated.
- Bake the shells. Remove about 3/4 cup to 1 full cup of the sausage marinara. If the skillet is large enough and oven safe, arrange the shells over the remaining sauce or transfer the sauce to a 9×13 baking dish before covering with the stuffed shells. Top with reserved saice and mozzarella. Bake at 350°F for 25 to 30 minutes until the ricotta is thick and creamy (but not runny) and the cheese is melted. Serve right away or cover and reheat before serving.
- Use a large pot for cooking the shells so they’re not overcrowded or cook them in two separate batches. The more crowded the pan is, the more likely your shells are to stick together.
- Don’t overcook the shells! You’re better off undercooking them by 1 or 2 minutes.
- Cool the shells on a parchment-lined tray. The shells won’t stick to the parchment and this will make them easier to handle.
- Use high-quality ricotta so it is thick and not watery. If your ricotta appears watery, you can squeeze it gently in a clean kitchen towel before using it.
- These stuffed shells are super forgiving so you can make them from start to finish and reheat or fully assemble them and bake right before serving. If freezing, stop before baking, cover, and freeze for up to 3 months.