Ultra saucy stuffed shells with Italian chicken sausage, marinara, ricotta, and cheese. This is a family-favorite recipe that everyone loves!
- 8 oz. dry jumbo shells, about 28 shells
- 2 Tbsp. olive oil
- 1 lb. chicken sweet Italian sausage, or turkey, removed from casing
- 1 cup yellow onion, diced
- 1 tsp. Italian seasoning
- 1/4 tsp. red chili flakes
- 1 (32 oz.) jar marinara sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- Fresh chopped parsley, for garnish
- Kosher salt and fresh black pepper
- Cook shells in salted water according to package directions until pliable but just shy of al dente, about 8-10 minutes, stirring often so they don’t stick to the pot. Drain and rinse under cold water. Set aside over a colander to drain further.
- Heat olive oil in a large skillet or a sauté pan over medium heat. Cook sausage until browned and crumbled, about 5-7 minutes.
Stir in onions, Italian seasoning, and red chili flakes. Cook until the onions are soft, about 3-4 minutes.
Add marinara sauce. Season lightly with salt and pepper. Reduce heat and simmer for 12-15 minutes, uncovered, until slightly thickened. Remove from the heat and set aside to cool for about 10 minutes.
- Preheat the oven to 400 degrees F.
- Spread 1 cup of meat sauce over the bottom of the 9 X 13 baking pan. Fill each shell with a heaping spoonful (about 1 ½ to 2 tablespoons) of the meat sauce and place it snuggly in the pan. Spoon any remaining meat sauce around the shells.
- Top with dollops of ricotta cheese and mozzarella cheese. Bake 20-25 minutes or until cheese is melted. Garnish with parsley before serving.
- Shells: Cook 2-3 extra shells just in case some rip and break apart.
- Leftovers: Leftover shells will keep well in the refrigerator for up to 4 days, or freeze for several months.
Keywords: easy stuffed shells, shells with meat sauce, kid friendly