Sausage Stuffed Shells with Tomato Cream Sauce is an excellent family dinner. Pasta shells are stuffed with a delicious mixture of sausage, beef, mozzarella and diced tomatoes. Then finished with a tomato cream sauce and more cheese. Plus, they can be made up to 2 days ahead!
If you need a delicious Vegetarian Option – Spinach & Ricotta Stuffed Shells are excellent, or these Sausage Lasagna Rolls Ups are great too (not vegetarian though)!
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Why You’ll Love these Meat Stuffed Shells
- The combo of beef and sausage in the shells is perfect.
- Mozzarella cheese melts into the meat mixture and makes the filling creamy and delicious.
- The shells can be prepped up to 2 days ahead!
- This recipe is a crowd pleaser!
- Makes an excellent Sunday Family Dinner recipe or Meal Train Dinner idea!
Sausage Stuffed Shells Ingredients
Here are the ingredients that you will use for this Sausage Stuffed Shells Recipe, plus some pro tips on a few ingredients.
- Large pasta shells – Cook them just until al dente, they'll finish softening in the oven. Overcook them, and you'll have torn shells that are tricky to stuff.
- Yellow onion & garlic – Dice the onion finely so it slightly melts into the meat. Add the garlic with the sausage and beef so it doesn't overcook and become bitter.
- Italian Sausage & ground beef – The ultimate flavor combo! The sausage brings spice, fat, and seasoning; the beef adds heartiness and depth. Using a mix keeps the filling rich but balanced instead of too greasy or heavy.
- Canned diced tomatoes – These add juicy pops of tomato flavor to the filling without watering it down. Draining is key, you want all that tomato goodness without excess liquid making the shells soggy.
- Mozzarella cheese – As always shred your own (even though we hate doing it, it's worth it!). Pre-shredded cheese is coated in anti-caking agents that stop it from melting smoothly. Half goes into the filling for creaminess, and the rest melts into that irresistible bubbly topping.
- Salted Butter – we only recognize salted butter at Mom's Dinner. this is the fat base to making a roux, which will thicken the tomato cream sauce perfectly.
- All purpose flour – The thickener for your sauce it gives body to the butter and cream mixture. Cook it for a minute or two before adding liquid to avoid that raw flour taste.
- Heavy whipping cream – The cream in the tomato cream sauce. It creates a velvety sauce that clings to every shell and balances the savory filling with a touch of richness.
- Marinara – Just use your family’s favorite store bought marinara. Keep it simple! We like Rao’s Marinara.
- Shredded parmesan cheese – the perfect melty cheese to mix with some of the mozzarella for the topping. When broiled or cooked long enough parmesan can make those beautiful browned spots on top.
How to Make Stuffed Shells with Italian Sausage
Preheat the oven to 350°. Grab a 9×13 pan so it is ready to use. Boil salted water and cook your pasta shells.
Run the shells under cool water so they stop cooking and so they don’t stick together. Set aside.
Mom’s Tip – Always boil a couple extra shells than you need. This accounts for any shells that tear or fall apart while boiling.
Step 1
Melt the butter then stir in the flour.
Whisk the heavy cream into the butter/flour. Bring to a very light simmer for about 1 minute. Stir in the marinara sauce. Remove from the heat.
Step 2
Soften the onions in oil. Add the garlic, sausage, and ground beef, crumble while cooking through. Stir in the tomatoes. Let cool slightly.
Add 1.5 cups shredded mozzarella.
Step 3
Pour half the creamy marinara on the bottom of a 9×13 pan. Stuff the shells with the meat mixture and lay in the pan. You will have 20-25 shells.
Pour the remaining creamy marinara over top. Cover the pan with foil and bake for 20 minutes.
Step 4
Remove the foil and sprinkle on the remaining mozzarella and parmesan, bake another 10 minutes.
Step 5
Let the Sausage Stuffed Shells cool for about 10 minutes then it’s time to eat!
How to Make Sausage Stuffed Shells Ahead of Time
These can absolutely be made ahead. Just prep until the directions instruct to bake in the oven. Instead, cover with foil and pop in the fridge. Keep for up to 2 days.
Then bake straight from the fridge, covered, 350 degrees for 25 minutes, then remove the foil, top with cheese and bake another 10 minutes.
Serving
Let the stuffed shells cool for about 10 minutes before serving.
Serve 3-4 stuffed shells per adult and 2 per kid. They go great with salad dressed with a tart vinaigrette, like Basil Vinaigrette, or a Caesar Salad, some assorted olives and crispy garlic bread.
Storing
Store any leftovers, covered, in the fridge for up to 4 days.
Just reheat each portion in the microwave, 1 minute or so.
Other Pasta Recipes To Love
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Stuffed Shells with Meat Recipe (Italian Sausage)
Equipment
Ingredients
Stuffed Shells
- 25 large pasta shells
- 2 tablespoon olive oil
- 1 medium sized yellow onion - finely diced
- 2 garlic cloves - minced
- ½ lb ground Italian Sausage
- ½ lb ground beef
- 14.5 oz can diced tomatoes - drained
- 8 oz block of mozzarella cheese - shredded, divided
- ½ cup shredded parmesan cheese
Tomato Cream Sauce
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 1 cup heavy whipping cream
- 24 oz marinara - (we like Rao's Marinara)
Instructions
Prep
- Preheat the oven to 350°F.
- PASTA SHELLS – Boil the shells until they are al dente per package instructions. Drain, rinse slightly with cold water. Laying them out on a piece of parchment paper will prevent them from sticking together.Mom's Tip: always boil a couple extra shells than you need. This accounts for any shells that tear or fall apart while boiling.25 large pasta shells
- TOMATO CREAM SAUCE – In the now empty pasta cooking pot, over medium/low heat, add the butter, once melted stir in the flour. Cook for 1 minute.Whisk in the heavy cream. Bring to a very light simmer for about 1 minute.Pour in the marinara sauce. Stir to combine. Remove from the heat.1 tablespoon butter, 1 tablespoon all purpose flour, 1 cup heavy whipping cream, 24 oz marinara
- ITALIAN SAUSAGE FILLING – Meanwhile, in a skillet soften the onions in oil over medium heat, about 5 minutes. Add the garlic, sausage, and ground beef, crumble while cooking until cooked through, about 10 minutes. Remove from the heat. Drain the excess grease.Stir in the drained tomatoes. Set aside to cool for a couple minutes.Add 1 ½ cups shredded mozzarella to the meat mixture and stir. The mozzarella may melt a little, but that is ok.2 tablespoon olive oil, 1 medium sized yellow onion, 2 garlic cloves, ½ lb ground Italian Sausage, ½ lb ground beef, 14.5 oz can diced tomatoes
Assembly
- Pour half the creamy marinara on the bottom of a 9×13 baking pan.
- Stuff the shells with the meat mixture and lay in the pan. You will have 20-25 shells.If you have extra meat mixture just add it to the pan around the shells.
- Pour the remaining creamy marinara over top.
- Cover the pan with foil.
Baking
- Bake, covered, for 20 minutes.
- Mix the parmesan cheese and remaining shredded mozzarella together.½ cup shredded parmesan cheese
- Uncover and sprinkle the cheese mixture over top. Bake, uncovered, for 10 more minutes. Optionally – broil the last 2 minutes to brown the top.
- Let cool for 10 minutes before serving.Serve 3-4 shells per person.
How To Make Ahead
- Prep the shells just like the instruction above until it is time to bake in the oven. Instead cover with foil and pop in the fridge. Keep for up to 2 days.Then bake straight from the fridge, covered, 350℉ for 25 minutes, then remove the foil, top with cheese and bake another 10-15 minutes.
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