Italian Sausage Shells

Jeanne Benavidez


I was trying to make dinner one afternoon, without having to make a trip to the store, so I just used items I had on hand and this is what I came up with. The family really liked it and would ask for it quite often. Since it didn't really have a name, they just called it the "meat and shells stuff". I served it with steamed veggies and garlic bread. Turned out to be a hit with my bunch.

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Makes 12 shells


15 Min


20 Min


Stove Top


1 lb
italian sausage, mild or spicey
1/2 lb
ground beef
1 can(s)
(28 oz) petite diced tomatoes, drained
1 can(s)
(6 oz) tomato sauce
1 Tbsp
chopped garlic
1 medium
red onion, diced
1 c
chopped fresh basil
1/3 c
extra virgin olive oil
1/4 c
balsamioc vinegar
1/2 tsp
garlic salt
1/2 tsp
ground black pepper
1 c
fresh, chopped, flat leaf parsley or chopped green onions
shaved parmesan cheese or shredded mozarella
12 large
pasta shells

Directions Step-By-Step

Ahead of time:
Place diced tomatoes into a large bowl and fold in the minced garlic, diced onion, chopped basil, oil, vinegar, salt, and pepper. Add additional salt if desired. Cover with plastic wrap and allow marinating at room temperature for at least 2 hours.
Time to cook:
Remove casing from sausage, crumble into a hot, non-stick skillet and cook until no longer pink. Drain off any excess grease and add tomato mixture. Cook until heated well. Cover and remove from heat.
Meanwhile, cook pasta according to package instruction. Drain the pasta and rinse with cool water. Gently pat dry the shells (especially the inside).
Re-heat the meat and tomato mixture, if necessary, because you want to serve this hot. Fill each shell with meat mixture and top with shaved parmesan cheese or mozarella and fresh parsley or green onions.
Serve with a great salad or steamed veggies and hot garlic bread....delicious!

About this Recipe

Course/Dish: Beef, Pasta, Pork
Main Ingredient: Pork
Regional Style: Italian
Other Tag: Quick & Easy