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Italian Sausage Stuffed Shells

Rated as 4.86 out of 5 Stars

"Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner."
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servings 578
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
  3. Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
  4. Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
  5. Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.


  • Cook's Note:
  • If you don't like a lot of sauce, adjust to suit your personal tastes. And if you prefer, you can sprinkle parsley flakes on the baked shells instead of Italian seasoning.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 578 calories; 24.6 57.3 30.2 60 1171 Full nutrition

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Read all reviews 12
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I'm the author of this recipe, and since submitting it I've started adding fresh spinach that I've run through the food processor into the meat/cheese mixture. (Had to sneak those veggies in for...

I was looking for a recipe without ricotta cheese to make for my Dad. I doubled the recipe and used 1/2 ground beef and 1/2 Italian sausage. Instead of shredded mozzarella cheese I used the fres...

Fabulous! We could not believe the incredible flavors! We get mild sausage from a local Italian deli and no salt , organic marinara and herbs pasta sauce from Walnut Acres at our local grocery s...

This is a fabulous recipe. This first time made it, I followed the recipe just as written including the spinach. Turned out great. The second time my wife wanted to experiment a little, so we mi...

Made it a couple of weeks ago because my husband doesn't like cheese stuffed pasta...wasn't expecting much because of the limited ingredients. It was amazing, gave us a ton of leftovers, which w...

I love this! It taste very much like lasagna. I made it to the t except I added ricotta to it. My picky kids loved it!

My family loved this recipe. I made it as instructed and it turned out great.

I did make this recipe and it turned out great. I made a few changes though, first off one box of noodles was more than enough, I also bought over a pound of bulk sausage 20.4 ounces and didn't ...

Family loved this dish! I made it for us and company and needed a fast tasty dish. Magnificent.