Stuffed Pasta Shells

I love that I have friends who are supportive of me writing this blog. They often have so many great and interesting ideas for me, I don’t think I am ever going to run out of ideas for recipes! While I was still developing this, my friend Chris, was so excited and started immediately throwing out some great ideas from his personal and family recipes. This was one of them.

Stuffed Shells

With his idea, my imagination, and an hour-long commute to work, I came up with this recipe. It was based on his direction of using Italian sausage and ricotta, and me winging the rest with flavors that I love. Simple, but flavorful, you’ll love these creamy and delicious shells. 

Stuffed Pasta Shells

Yield: Makes 24 shells 

Ingredients:

1 box jumbo pasta shell
1 pound pork Italian sausage
16 ounces ricotta cheese
2 tbsp fresh rosemary, chopped
1 1/2 cup grated parmesan
1/2 cup onion, finely chopped
3 cloves garlic, minced
  salt and pepper to taste
25 ounces of your favorite pasta sauce

Stuffed Shells

Directions:

Preheat oven to 375 degrees.

Cook pasta shells according to package directions leaving them al dente. Let cool (this will make it easier to stuff).

Take sausage out of casings and cook. Drain any fat and cool slightly. 

Mix ricotta, 1/2 cup of the parmesan, onion, garlic, rosemary, salt and pepper in a bowl. Add browned sausage. 

Spoon in enough mixture to fill each shell until mixture is all used up. 

Stuffed pasta shells

In a 9 x 11 baking dish, add a thin layer of your favorite pasta sauce to the bottom. Gently place each stuffed shell into dish. Pour remaining sauce over shells. 

stuffed shells in sauce

Cover pan with foil and bake in a 375 oven for 25 minutes. Remove foil and sprinkle remaining Parmesan over the top and bake for an additional 5 minutes.

Stuffed Shells

Stuffed Pasta Shells
Yields 24
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1 box jumbo pasta shell
  2. 1 pound pork Italian sausage
  3. 16 ounces ricotta cheese
  4. 2 tbsp fresh rosemary, chopped
  5. 1 1/2 cup grated parmesan
  6. 1/2 cup onion, finely chopped
  7. 3 cloves garlic, minced
  8. salt and pepper to taste
  9. 25 ounces of your favorite pasta sauce
Instructions
  1. Preheat oven to 375 degrees.
  2. Cook pasta shells according to package directions leaving them al dente. Let cool (this will make it easier to stuff).
  3. Take sausage out of casings and cook. Drain any fat and cool slightly.
  4. Mix ricotta, 1/2 cup of the parmesan, onion, garlic, rosemary, salt and pepper in a bowl. Add browned sausage.
  5. Spoon in enough mixture to fill each shell until mixture is all used up.
  6. In a 9 x 11 baking dish, add a thin layer of your favorite pasta sauce to the bottom. Gently place each stuffed shell into dish. Pour remaining sauce over shells.
  7. Cover pan with foil and bake in a 375 oven for 25 minutes. Remove foil and sprinkle remaining Parmesan over top and bake for an additional 5 minutes.
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7 Comments

  1. WOW! This looks delicious. I’m going to give it a whirl this weekend. My fiance’s father has decided he’s going to drop in on us this weekend (12+ hour drive). I’ve never met him and I MUST impress. I have everything on hand.

    • steve@oinkcooking.com

      I hope he loves it as well as you and your fiancé! It definitely is something that makes you look like you spent a lot of time in the kitchen for it, but is so simple! I’d love to hear how it turns out!!

  2. In my opinion this was way overpowered by the amount of rosemary, too much of the cheeses, and not enough meat.

    What I did when I made this the second time was halved the fresh rosemary, doubled the meat, and halved the ricotta cheese. When I cook something like this I like the meat to be the main feature of this meal. Too much ricotta doesn’t add that much flavour and allows the rosemary to stand out way too much instead of compliment everything.

    Once everything is mixed together it should be kind of mealy and not a paste like it would be with mostly cheese and less meat.

    That being said, that’s what I like according to my own taste and everyone is different.

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