Cheesy Baked Stuffed Shells
Baked Stuffed Shells with Ricotta, Italian Sausage & Mozzarella
These shells hit the sweet spot: ridged pasta that still bites back, a creamy ricotta core that doesn’t weep into the pan, and a bright tomato sauce that stays saucy at the edges but concentrates where it meets cheese. The method below keeps the shells intact, stabilizes the filling with just enough egg and firm cheeses, and uses a quick stovetop marinara that won’t turn tinny. Bake shallow, rest briefly, then serve while the top is blistered and the centers are smooth.
Why this recipe works
Parboil + cool flat. Jumbo shells are fragile when overcooked. Two minutes shy of al dente gives enough flex to stuff without tearing. Cooling in one layer on towels prevents sticking and splitting.
Stabilized ricotta. Ricotta can break and leak moisture. A small egg binds; Parmesan and mozzarella add structure; mascarpone boosts silkiness without watery curds. The filling sets softly instead of turning grainy.
Shallow bake. A thin bed of sauce under the shells protects from drying; a light spoon over the top prevents scorched spots while still letting peaks brown. Drowning shells makes them soggy. Shallow is the move.
Real browning on the sausage. Deep color = flavor. Cooking the sausage hard and folding part of it into the filling gives savory notes in every bite; scattering the rest on top crisps during the final bake.
Rest window. Ten minutes out of the oven is the difference between molten, sliding filling and clean, glossy cuts. Patience pays here.
Ingredients (cups & tablespoons only)
Pasta & Filling
- 24–26jumbo shells, plus 3–4 extras for insurance
- 1 tbspkosher salt for boiling water
- 1 lbItalian sausage, casings removed (mild or hot)
- 1 tbspolive oil (for onions)
- 1small yellow onion, finely diced (about 1 cup)
- 3garlic cloves, minced
- 2 cupswhole-milk ricotta
- 1/2 cupmascarpone (or extra ricotta)
- 1 cupshredded mozzarella (low-moisture)
- 1/2 cupfinely grated Parmesan
- 1large egg
- 2 tbspchopped parsley
- 1 tbspchopped basil
- 1/2 tspkosher salt + 1/2 tsp black pepper
- 1/4 tspred pepper flakes, optional
- 1/2 tspdried oregano
Pan Sauce & Topping
- 2 tbspolive oil
- 3garlic cloves, thinly sliced
- 1/2 tspcrushed red pepper, optional
- 43 oztomatoes (28 oz crushed + 15 oz sauce)
- 1 tspsugar
- 1 tspkosher salt
- 1/2 tspblack pepper
- 1 tspdried oregano + 1 bay leaf
- 2 tbspchopped basil + 1 tbsp butter (finish)
- 1 cupshredded mozzarella (topping)
- 1/4 cupgrated Parmesan (topping)
- 1 tbspolive oil (drizzle)
Recipe
- Heat oven: 375°F. Lightly oil a 9×13-inch baking dish (plus a small backup dish).
- Make sauce: Warm 2 tbsp olive oil in a saucepan (medium heat). Add sliced garlic and chili; cook 30–45 seconds. Stir in crushed tomatoes and tomato sauce, sugar, salt, pepper, oregano, and bay leaf. Simmer 10–15 minutes to reduce slightly. Off heat stir basil and 1 tbsp butter.
- Brown sausage: In a skillet heat 1 tbsp olive oil. Cook onion 3–4 minutes. Add sausage; break into fine crumbles and brown hard, 6–8 minutes. Stir in minced garlic for 30 seconds. Transfer to a plate to cool 5 minutes.
- Boil shells: Large pot, rolling boil, 1 tbsp salt. Cook shells 2 minutes shy of al dente (typically 8–9 minutes). Drain; rinse briefly under cool water. Lay on towels in a single layer.
- Filling: In a bowl mix ricotta, mascarpone, mozzarella, Parmesan, egg, parsley, basil, salt, pepper, flakes, and oregano until smooth. Fold in half the cooled sausage.
- Assemble: Spread 1 1/2 cups sauce in the dish. Fill each shell with ~2 tbsp filling; nest seam-up. Scatter remaining sausage over shells. Spoon 1 cup sauce on top. Add 1 cup mozzarella + 1/4 cup Parmesan. Drizzle 1 tbsp olive oil.
- Bake: Cover with tented foil 20 minutes. Uncover and bake 10–12 minutes more until bubbling and lightly golden.
- Rest & serve: Let stand 8–10 minutes. Spoon extra warm sauce alongside. Finish with more herbs if you like.
Don’t drown the shells. You want a shallow pool beneath and a light spoon over the top so ridges stay defined and browned crumbs peek through.
Pasta timing & handling
Salt like you mean it
Use at least 1 tbsp kosher salt per large pot. Properly salted water seasons the shells from inside so the final bite isn’t bland.
Cook a few extras
Some shells will split or stick. Boil 3–4 more than you need; the insurance shells keep your pan full.
Cool flat
Rinsing briefly halts carryover, then laying shells on towels prevents sticking. Stacking in a bowl = broken seams later.
Ricotta that stays creamy
Moisture control. Ricotta brands vary wildly. If it looks shiny or loose, drain it. A firm base prevents weeping during the bake.
Egg, but not too much. One large egg binds 2 1/2 to 3 cups cheese mixture without turning custardy. More egg = rubbery centers.
Mascarpone for silk. A half cup enriches without extra liquid. Sub with ricotta if you must, but the mouthfeel won’t be as plush.
Seasoning in the bowl. Taste the filling before the egg goes in—salt, pepper, heat. It should taste slightly saltier than you want; pasta and sauce dilute salt on the plate.
Fast pan sauce (bright, not heavy)
Crushed tomatoes give body; a little tomato sauce smooths the texture. The butter at the finish rounds acidity and gives sheen. If you prefer jarred, choose a bright, low-sugar brand and skip the sugar here.
Optional bump
- Stir 2 tbsp tomato paste into the oil before tomatoes for a darker, roasted profile.
- Add a splash (2 tbsp) of dry white wine after the garlic and reduce 30 seconds for complexity.
Troubleshooting
- Watery pan: Ricotta too wet or too much sauce. Next time drain ricotta and reduce sauce 3–4 minutes more. For now, bake uncovered 5 extra minutes.
- Shells tearing: Overcooked pasta or stuffing while hot. Cook 2 minutes shy, cool flat, and use a small spoon or piping bag.
- Rubbery filling: Too much egg or overbaked. Stick to one egg and pull when edges bubble actively; don’t chase deep browning.
- Bland bite: Underseasoned filling. Salt the cheese mix to taste; sausage and sauce can’t fix bland ricotta once baked.
Substitutions & variations
Vegetable lift
- Wilt 6 cups baby spinach in 1 tsp oil; squeeze dry and chop.
- Fold into the ricotta mix with a pinch of nutmeg.
Umami veg
- Sauté 12 oz finely chopped cremini until browned and dry.
- Use in place of sausage for a vegetarian pan.
Arrabbiata shells
- Increase chili in the sauce to 1 tsp.
- Swap hot Italian sausage and add 1/2 tsp smoked paprika to filling.
Four-cheese
- Replace mozzarella in filling with 1/2 cup provolone + 1/2 cup mozzarella.
- Use Pecorino for sharper saltiness.
Lighter filling
- Use part-skim ricotta and reduce mascarpone to 1/4 cup.
- Increase parsley to 3 tbsp and lemon zest 1/2 tsp for brightness.
Use GF shells
- Cook 1 minute less than package; GF shells soften faster.
Any swap changes salt and moisture. Keep the filling thick and taste it before the egg goes in.
Batching, freezing, reheating
Make-ahead (24 hours)
Assemble fully in a dish, stopping before the final cheese. Cover and refrigerate up to 24 hours. Top with cheese and bake 10–12 extra minutes (cold start).
Freeze unbaked
Assemble in a foil pan. Wrap tightly. Freeze up to 2 months. Bake from frozen at 350°F covered 45–55 minutes, then uncover 10–15 minutes until bubbly.
Leftovers
Fridge 3 days. Reheat covered at 325°F for 15–20 minutes or microwave on medium power. Add a spoon of water or sauce around edges so it steams back to life.
Sides & serving ideas
- Salad: Arugula, shaved fennel, lemon, olive oil, and Parmesan.
- Bread: Toasted garlic bread or focaccia to drag through the edges of sauce.
- Vegetable: Roasted broccolini with chili and lemon.
- Wine: Chianti Classico or a Barbera—acidity to match tomatoes.
Equipment notes
- Pan size: A 9×13 gives a single, even layer. Too deep and the shells drown; too small and they stack.
- Disher or piping bag: A #40–#30 cookie scoop or a zip bag with corner snipped makes fast, neat stuffing.
- Heavy skillet: Browning sausage hard in a heavy pan builds flavor you can’t get back later.
Nutrition (estimated)
| Nutrient | Amount |
|---|---|
| Calories | ~590 kcal |
| Total Fat | 31 g |
| Saturated Fat | 15 g |
| Carbohydrates | 45 g |
| Total Sugars | 8 g |
| Fiber | 4 g |
| Protein | 33 g |
| Sodium | ~980 mg |
| Serving Size | 3–4 shells with sauce |
Numbers vary by sausage fat and cheese brand. Use as a guide.
FAQ
Can I use manicotti instead of shells?
Yes, same filling and bake. Parboil manicotti 1 minute less than package directions and pipe the filling inside.
Do I need mascarpone?
No, but it’s a texture upgrade. If skipping, add 2 extra tablespoons ricotta and 1 teaspoon olive oil.
Jarred sauce okay?
Totally. Use 3–3 1/2 cups. Warm it first so you’re not starting the bake ice-cold.
How do I stop shells from sliding closed?
Set each stuffed shell seam-up into a shallow sauce bed. The ridges grip and keep them open.
Best way to pipe the filling?
Spoon filling into a gallon zip bag, push to one corner, snip a 3/4-inch opening, and squeeze. Cleaner than spoons, faster than pastry bags you don’t want to wash.
Cook notes
- Season in layers. Salt the pasta water, season the filling to taste, and salt the sauce lightly. Balanced, not salty.
- Color equals flavor. Push the sausage to real browning. Pale crumbles taste flat.
- Don’t over-sauce. The shells should peek through. Extra sauce can go on the table.
- Rest before serving. Ten minutes sets the cheese. It will still be hot, just clean.
- Finish with olive oil. A light drizzle right out of the oven adds shine and fragrance without heaviness.