Why are my shells falling apart?

Your shells may fall apart if they're overcooked or handled too much while filling. Try to cook them just shy of al dente and handle them carefully to keep them in one piece.

Can I use a different type of pasta instead of jumbo shells?

Yes, you can use other types of pasta, like manicotti or even large rigatoni if you can't find jumbo shells. You don’t have to stuff the pasta – you can just layer the meat underneath.

How many jumbo shells are in a 16 oz box?

A 16 oz box usually has around 46 jumbo shells, though this varies by brand. It's always a good idea to count and have a few extras for backup.

Is there a gluten-free option for the pasta shells in this recipe?

Yes, you’ll be glad to know that many brands offer gluten-free jumbo shells. They might be tricky to find at your local stores, so it’s best to order these gluten-free pasta shells online.

Italian Sausage Stuffed Shells

Name: Italian Sausage Stuffed Shells
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 8 oz. dry jumbo shells, about 26-28 shells; 2 Tbsp. olive oil; 1 lb. chicken Italian sausage, 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

Description

Ultra saucy stuffed shells with Italian chicken sausage, marinara, ricotta, and cheese. This is a family-favorite recipe that everyone loves!

Ingredients

Units Scale

8 oz. dry jumbo shells, about 26-28 shells
2 Tbsp. olive oil
1 lb. chicken Italian sausage, 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

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Instructions

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 10-12 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.

Notes

Shells: Cook 2-3 extra shells just in case some rip and break apart.
Sausage: This recipe can also be made with pork sausage.
Leftovers: Leftover shells will keep well in the refrigerator for up to 4 days, or freeze for several months.

Nutrition

Serving Size: 4-5 stuffed shells
Calories: 485
Sugar: 9.9 g
Sodium: 934.3 mg
Fat: 19.1 g
Carbohydrates: 44.4 g
Protein: 34 g
Cholesterol: 93.3 mg