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stuffed shells on a plate with salad
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Stuffed Shells with Meat Recipe (Italian Sausage)

Pasta shells stuffed with a delicious mixture of sausage, beef, mozzarella and diced tomatoes. Then finished with a tomato cream sauce and more cheese. This is an excellent family dinner.
Plus, instructions to make up to 2 days ahead!
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 1 hour
Servings 6 people
Calories 742kcal
Author Susie Weinrich

Equipment

Ingredients

Stuffed Shells

Tomato Cream Sauce

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
    tomato cream sauce
  • 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
    ground beef and ground sausage mixed with diced tomatoes and mozzarella

Assembly

  • Pour half the creamy marinara on the bottom of a 9x13 baking pan.
    a 9x13 pan with tomato cream sauce
  • 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.
    stuffing pasta shells with meat
  • 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.
    sprinkling cheese mixture over stuffed shells
  • Let cool for 10 minutes before serving.
    Serve 3-4 shells per person.
    sausage Stuffed shells in a 9x13 pan

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.

Nutrition

Serving: 4Shells (approx) | Calories: 742kcal | Carbohydrates: 39g | Protein: 31g | Fat: 52g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1336mg | Potassium: 844mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1534IU | Vitamin C: 17mg | Calcium: 380mg | Iron: 4mg
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