Valerie Reeves Recipe

Sausage Stuffed Shells

By Valerie Reeves Marin8

Recipe Rating:
 33 Ratings
Prep Time:
Cook Time:
Cooking Method:

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

  • Comments

  • 1-5 of 96
  • user
    Dan Hammond Hambone - Oct 4, 2010
    I had these last week and they were the best pasta shells I've ever had...I'm not a big fan of ravioli or stuffed pasta, but this dish with the sausage really tickled my tastebuds...excellent dish. Thanks for sharing it!
  • user
    Kimberly Kay KimberlyV65 - Nov 30, 2010
    Thanks for sharing this recipe! I'll give it a try soon; sounds wonderful!
  • user
    Brenda Replogle Brenda48 - Nov 30, 2010
    This sounds absolutely delicious!! Are you saying you can add the spinach along with the sausage? I am getting hungry just reading the recipe. Thanks for sharing!!!
  • user
    cookie vigue cookev - Nov 30, 2010
    sounds wonderful, but why the cream cheese?
  • user
    Valerie Reeves Marin8 - Nov 30, 2010
    Yes Brenda, the spinach does taste great with the sausage - almost like a pizza! And the cream cheese adds a little "tang" and creaminess to the mixture. I put cream cheese in my lasagna, also. Hope you enjoy this recipe as much as we do!