Sausage Stuffed Shells (2024)

We love these easy stuffed shells featuring sausage and spinach. Combining ground sausage (pork or chicken), spinach, ricotta cheese, and tomatoes creates such a tasty dish. Every person we have ever served these to has fallen in love.

Related: If you love stuffed shells recipes, try our cheesy veggie stuffed shells

How to Make the Best Sausage Stuffed Shells

When we first made these stuffed shells, I briefly stepped away from the table only to return and discover that Adam had already devoured at least half of the shells on his own. At that exact moment, we realized this recipe for stuffed shells must be shared with you.

These stuffed shells are remarkably easy to prepare and lend themselves well to being made in advance. We have included several helpful tips below for preparing them in advance:

• Choosing the right shells – Look for larger-sized shells and cook them in salted water. The cooking time can be found on the package (usually around 10 minutes).
• Reduce pasta cooking time – We suggest reducing the cooking time by a minute or two, resulting in somewhat undercooked shells. This is not an issue because they will turn out perfectly once they are filled with our sausage mixture and baked.
• Use your favorite sausage – The sausage filling is prepared using sausage, spinach, tomato, and ricotta cheese. In the photo below, we used pork sausage, but chicken or turkey sausage can also be used.
• Squeeze the spinach dry – After browning the sausage, we add diced tomatoes from a can and some thawed spinach that has been squeezed dry.

Once the sausage is cooked and the liquid in the pan has reduced slightly, we stir in ricotta cheese. The amount of ricotta used is less than when making cheese-stuffed shells. We like it this way since we want that sausage to really shine in these shells.

The final step involves filling each shell with the sausage mixture, sprinkling cheese on top, and baking until the cheese melts and the tips of the pasta shells turn golden brown.

Related: This stuffed shells recipe is featured in our list of 24 must-try pasta recipes

Make Ahead Tips

The filling canbe made in advance and should last in your refrigerator up to3 days and in your freezer for about 3 months.We recommend using freezer-safe glass containers, or double layers of freezer bags to store the filling. To thaw, leave it overnight in the refrigerator.

Baked shells freezewell. Let them cool completely on a rack before freezing, and then wrap it well with foil (we use two layers). Defrost the frozen shells overnight in the refrigerator and then bake at 350 degrees F for about 30 minutes or until heated through.

Filled and unbaked shells can be made up to 1 day in advance. Cover the unbaked stuffed shells with foil then bake the next day in a 350 degree F oven.

Sausage Stuffed Shells

The filling for these easy stuffed shells holds up well. These double as dinner or finger food. The sausage you choose is up to you. Chicken or turkey sausage instead of pork sausage would be great. If you do choose a sausage that’s lower in fat, add a little oil to the pan before browning. When making stuffed shells, add a few more dried pasta shells to the water than you will need since some will rip. The filling for this recipe should fill about 16 shells.

Makes approximately 5 servings

Nutrition Per Serving Calories 625 / Protein 33 g / Carbohydrate 32 g / Dietary Fiber 7 g / Total Sugars 8 g / Total Fat 30 g / Saturated Fat 13 g / Cholesterol 86 mg

AUTHOR: Adam and Joanne Gallagher