Italian Stuffed Pasta Shells

Francine Lizotte


From the heat of the sausage, the richness of the cheeses along with the earthiness of the sauce, this Italian Stuffed Pasta Shells is a tasty meal to have!


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6 servings
20 Min
45 Min


  • 1 can(s)
    (28 oz.) san marzano peeled tomatoes, crushed
  • 1 1/2 lb
    hot italian sausage, casings removed
  • 1 c
    red onions, finely chopped
  • 1/2 c
    red peppers, finely chopped
  • 1/2 c
    carrots, finely chopped
  • 3 large
    cloves garlic, pressed
  • 1 can(s)
    (15.25 oz) corn kernels, drained
  • 1/4 c
    dry red wine
  • 2 Tbsp
    brown sugar, such as demerara
  • 1 tsp
    dried basil leaves
  • 1 tsp
    dried oregano
  • 1/4 tsp
    red pepper flakes
  • ·
    ground himalayan sea salt, to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 4 oz
    frozen chopped spinach, thawed
  • 15 oz
    (1 container) ricotta cheese
  • 1 c
    asiago cheese, grated
  • 1 box
    (340 g./12 oz.) jumbo pasta shells
  • 1 1/2 c
    parmesan cheese, grated
  • 2 Tbsp
    parsley, chopped

How to Make Italian Stuffed Pasta Shells


  1. Preheat oven to 400ºF and grease a 9x13-inch baking dish; set aside.
  2. In a skillet over medium heat, cook hot Italian sausage, breaking it into small pieces. Remove with a slotted spoon and transfer to a bowl; set aside.
  3. To the skillet, add onions, peppers and carrots; sauté for 5 minutes. Add garlic and sauté for 1 minute. Add crushed tomatoes, corn, red wine, brown sugar, basil, oregano, red pepper flakes, salt and pepper. Stir very well, reduce heat to medium-low and gently simmer while stuffing the pasta shells.
  4. Fill up a large bowl with very hot water from the tap (not boiling water) and add half of the pasta shells to it. Let them sit until softened, about 15 minutes. Add the other half after stuffing the first batch.
  5. In a medium bowl, combine sausage, spinach, ricotta and asiago; stir until combined. Spoon half the tomato sauce in the prepared baking dish. Stuff pasta shells with Italian mixture and place them on top of the sauce. Spoon the remaining sauce over stuffed pasta and sprinkle with parmesan cheese. Transfer to preheated oven and bake for 30 minutes or until heated through and sauce is bubbling.
  6. Remove from the heat and let sit 5 minutes before sprinkling on some fresh chopped parsley. Serves 6
  7. To view this recipe on YouTube, click on this link >>>>

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