Valerie Reeves Recipe

Sausage Stuffed Shells

By Valerie Reeves Marin8

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Valerie's Story

For years, I tried to find a recipe for stuffed shells and/or manicotti that included meat in the filling. So, after lots of experimenting, I came up with my own! My husband and kids beg me to make this - they say it is the best pasta dish ever!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This a a terrific variation of a stuffed shells recipe. The silky cream cheese is the perfect off-set for the slightly spicy sausage. A real winner!


8 oz
jumbo pasta shells
24 oz jar(s)
spaghetti sauce
1 lb
hot, mild, or italian sausage
14.5 oz can(s)
petite diced tomatoes
2 Tbsp
italian seasoning
4 oz
cream cheese
2 1/2 c
mozzarella cheese, shredded
1 c
parmesan cheese, shredded
egg, beaten

Directions Step-By-Step

Preheat oven to 350 degrees. Boil pasta according to package directions. Drain and cool on paper towel.
Brown sausage in large skillet on medium heat. Drain fat and return skillet to stove. Ground beef may also be used. I prefer hot or Italian sausage.
Add diced tomatoes, Italian seasoning, and cream cheese to skillet, continue cooking on medium heat until cream cheese is completely melted. (About 15-20 minutes).
Pour contents of skillet into large mixing bowl. Add beaten egg, 2 cups mozzarella cheese, and parmesan cheese and mix thoroughly. Mixture may seem a little watery, but don't worry, it will thicken during baking.
Spray a 9 x 13 pan with non-stick cooking spray. Spoon 3-4 tablespoons of spaghetti sauce into bottom of pan and spread around.
Spoon meat mixture into each shell and place in pan. This recipe should make 16-18 shells. Pour remaining spaghetti sauce over the shells.
Bake uncovered for 30 minutes. Remove from oven, spread remaining 1/2 cup mozzarella cheese on top of shells, and return to oven for last 5 minutes or until cheese is melted.
**Note - Optional ingredients that may be added to skillet include spinach, onions, mushrooms, depending on preference.

About this Recipe

Course/Dish: Pasta, Pork
Main Ingredient: Pork
Regional Style: Italian
Collection: Member's Choice

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Feb 10, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
Dene Mitzel DeneMi
Sep 21, 2014
I tried this recipe and say it's Family Tested & Approved!
Vern Herrman Vherrman
Sep 2, 2014
Very good. I too added ricotta. (16oz).
Vern Herrman Vherrman
Sep 2, 2014
I tried this recipe and say it's Family Tested & Approved!
Denise Cossette denisecos
Feb 18, 2014
This is my first comment since joining in August 2013. I have tried a few recipes and all have been wonderful, but when I made these shells, my family couldn't stop raving about them. They request them constantly now and has become a quick favorite of the whole family. Thanks for posting this recipe. It's a keeper!