Sausage Stuffed Shells

Sausage Stuffed Shells Recipe

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Samantha Bideau


This can be slightly spicy because of the Italian Sausage. So if you have tender tummies at home, you might want to think about a different type of sausage.

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4 servings
Convection Oven


uncooked jumbo pasta shells
2/3 lb
bulk italian sausage
2 can(s)
(8oz) tomato sauce
1/2 c
tomato pasta
1/4 c
2 tsp
brown sugar
1 tsp
italian seasoning
2/3 c
cottage cheese
1 1/2 c
shredded mozzarella cheese
egg, lightly beaten
1 tsp
grated parmesan cheese


1Cook pasta shells according to package directions.
2Meanwhile, in a large saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling.
3Add the tomato paste, water, brown sugar, and Italian seasoning to remaining sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Drain pasta.
4In a large bowl, combine the cottage cheese, 1 c. mozzarella, egg, parsley, and reserved sausage. Stuff into shells.
5Spread 1/2 c. meat sauce into an ungreased shallow 2 quart baking dish. Arrange stuffed shells in dish; drizzle with remaining mozzarella and parmesan. Bake uncovered at 350* for 25-30 minutes or until heated through.

About Sausage Stuffed Shells

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian