Creamy, savory, and so comforting, these classic Cheese Stuffed Shells bake into a cheesy and nostalgic meal the whole family will love! Featuring sausage and a delicious tomato sauce, this dish is packed with Italian-style flavors.
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Great for a family Sunday dinner, these baked stuffed shells include classic flavors and gooey, melty cheese. With just one serving this is destined to become a family favorite!
Why This Recipe Works
Made with classic ingredients and flavors you know and love, these baked and perfectly al dente pasta shells include a delicious cheese filling that puts other pasta recipes to shame! Serve with your favorite side dishes to turn this into an unforgettable dining experience.
And for even more cheesy pasta goodness, try my Philly Cheesesteak Pasta Casserole or a big plate of Chicken Bacon Ranch Pasta!
Ingredients Needed
- Cheese: A blend of cream cheese, cottage cheese, Parmesan cheese, and mozzarella cheese give this dish a melty and delicious quality.
- Frozen Spinach: You can use fresh spinach, but you’ll need to wilt it first.
- Italian Seasoning
- Ground Italian Sausage: Adds some extra protein and savory flavor.
- Garlic and Onion
- Diced Tomatoes
- Marinara Sauce: Feel free to use your favorite homemade red sauce or grab a jar of your favorite store bought option.
- Heavy Cream
- Jumbo Pasta Shells
- Fresh Basil: An optional garnish.
How to Make Cheese Stuffed Shells
- Step 1: Cook the jumbo shells for 2 to 3 minutes, just shy of al dente. Meanwhile, in a large bowl, combine the cream cheese, mozzarella, cottage cheese, Italian seasoning, and spinach.
- Step 2: Add the sausage and onions to a large skillet over medium-high heat. Cook until the sausage is browned and the onions are translucent, then add the garlic and cook 30 seconds.
- Step 3: Pour in the marinara sauce and tomatoes and bring to a simmer.
- Step 4: Reduce to low heat and mix in the heavy cream.
- Step 5: Take the cooked jumbo shells and stuff them with the cheese filling. Add half of the sauce to the bottom of a baking dish and layer the shells over top of the sauce.
- Step 6: Pour the rest of the sauce over top of the stuffed shells.
- Step 7: Cover the baking dish with aluminum foil and bake for 25 minutes.
- Step 8: Remove the foil, sprinkle the remaining cheese over top, and bake another 5 to 10 minutes, or until cheese is melted and bubbly. Garnish with more Parmesan and fresh basil if desired.
Recipe Tips
- Prep this dish up to 2 days ahead of time and store in the fridge covered with foil. When you bake it, you may need to add 5 to 10 minutes to account for the cold temperature.
- Instead of sausage, you can use ground beef, ground turkey, or ground chicken.
- Allow the refrigerated ingredients like the cream cheese or ricotta cheese come up to room temperature to make it easier to mix up the cheese filling.
- If you have leftovers, either cover the casserole dish with plastic wrap or foil or transfer them to an airtight container. Store in the fridge for 3 to 4 days or in the freezer for a month or so. The cheese filling may separate a bit in the freezer.
