If you’re looking for a cozy, cheesy dinner that feels a little extra special but is actually easy to make, these Pesto Ricotta & Italian Sausage Stuffed Shells are it.
Jumbo pasta shells are filled with a creamy mixture of ricotta, pesto, sun-dried tomatoes, and Italian seasoning, along with savory Italian sausage. Everything gets nestled into marinara sauce, topped with mozzarella, and baked until hot, bubbly, and golden.
What I love most about this recipe is that it makes two smaller pans, so I can bake one for dinner and freeze the other for an easy meal later. It’s the kind of recipe that’s perfect for meal prep, busy nights, or taking to a friend.
Ingredients
12 oz box jumbo pasta shells
1 lb Italian sausage
15 oz ricotta cheese
1 egg
½ cup pesto
¼ cup sun-dried tomatoes, chopped
1 tablespoon Italian seasoning
1 jar marinara sauce
Shredded mozzarella cheese, for topping
Salt and pepper, to taste
Directions
1. Cook the sausage.
Brown the Italian sausage in a skillet over medium heat, breaking it up as it cooks.
Brown the Italian sausage in a skillet over medium heat, breaking it up as it cooks.
2. Cook the shells.
Cook the jumbo shells in salted water until al dente, cooking them about 1 minute less than the package directions recommend. Drain and let them cool slightly. I find the shells are much easier to fill once they’re cool enough to handle.
Cook the jumbo shells in salted water until al dente, cooking them about 1 minute less than the package directions recommend. Drain and let them cool slightly. I find the shells are much easier to fill once they’re cool enough to handle.
3. Make the ricotta filling.
In a bowl, combine the ricotta, egg, pesto, chopped sun-dried tomatoes, and Italian seasoning. Season with salt and pepper and mix until well combined.
In a bowl, combine the ricotta, egg, pesto, chopped sun-dried tomatoes, and Italian seasoning. Season with salt and pepper and mix until well combined.
4. Make piping easy.
Transfer the ricotta mixture to a large Ziploc bag. Seal the bag, snip off one corner, and use it like a piping bag to easily fill the shells.
Transfer the ricotta mixture to a large Ziploc bag. Seal the bag, snip off one corner, and use it like a piping bag to easily fill the shells.
5. Assemble.
Spread about 1 cup of marinara sauce over the bottom of a large 9 x 11-inch baking dish, or divide it between two smaller baking dishes - this is what I do and save one to free for later
Spread about 1 cup of marinara sauce over the bottom of a large 9 x 11-inch baking dish, or divide it between two smaller baking dishes - this is what I do and save one to free for later
Fill each shell with a small scoop of cooked Italian sausage, then pipe in the ricotta mixture to fill the rest of the shell. Place each stuffed shell seam-side up in the baking dish.
6. Top and bake.
Once all the shells are assembled, spoon more marinara sauce over the top and sprinkle generously with shredded mozzarella cheese.
Once all the shells are assembled, spoon more marinara sauce over the top and sprinkle generously with shredded mozzarella cheese.
Cover with foil and bake at 350°F for about 30 minutes, or until heated through and the cheese is melted and bubbly. For a more golden, bubbly top, remove the foil for the last 5–10 minutes.
Freezer Instructions
This recipe is perfect for making ahead!
Assemble the stuffed shells completely in a freezer-safe baking dish, including the marinara and mozzarella, but do not bake. Cover tightly and freeze.
When ready to eat, thaw in the refrigerator overnight, then bake at 350°F for about 30–40 minutes, or until heated through and bubbly. If baking straight from frozen, allow additional baking time and keep covered for most of the cooking time.
