Cheese Stuffed Shells with Sausage Tomato Cream Sauce

 

Creamy, savory, and incredibly comforting, these classic stuffed shells are a cheesy, nostalgic meal your whole family will adore. Jumbo pasta shells are filled with a rich, three-cheese and spinach mixture, then smothered in a robust tomato cream sauce with Italian sausage and baked until bubbly and golden.

Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 40 minutes

Ingredients

For the Cheese Filling:

• 8 oz (225g) cream cheese, softened

• 1 ½ cups cottage cheese

• 1 ½ cups mozzarella cheese, shredded

• 1 cup frozen spinach, thawed and thoroughly squeezed dry

• 1 tsp Italian seasoning

For the Sausage Tomato Cream Sauce:

• ½ lb (225g) ground Italian sausage (mild or hot)

• 1 cup white onion, finely diced

• 3 cloves garlic, minced

• 1 (24 oz) jar marinara sauce

• 1 (14.5 oz) can diced tomatoes, undrained

• ⅓ cup heavy cream

For Assembly:

• 25 jumbo pasta shells (cook a few extra in case of tearing)

• 1 cup mozzarella cheese, shredded (for topping)

• ¼ cup grated parmesan cheese

• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the Pasta:

• Preheat your oven to 375°F (190°C).

• Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 2-3 minutes less than the package directions for al dente. They should be firm enough to hold their shape but pliable for stuffing. Drain and rinse immediately with cold water to stop the cooking process. Set aside.

2. Prepare the Cheese Filling:

• In a large mixing bowl, combine the softened cream cheese, 1 ½ cups mozzarella, cottage cheese, dried spinach, and Italian seasoning. Mix until well combined and set aside.

3. Make the Sauce:

• In a large skillet over medium-high heat, brown the Italian sausage with the diced onion, breaking it up with a spoon until it’s crumbly and cooked through and the onions are soft (about 6-8 minutes).

• Add the minced garlic and cook for another 30 seconds until fragrant. Drain off any excess grease.

• Reduce the heat to low. Pour in the marinara sauce and diced tomatoes with their juices, stirring to combine. Bring the sauce to a gentle simmer.

• Stir in the heavy cream until the sauce is smooth and uniform. Remove from heat.

4. Assemble the Dish:

• Spread about half of the prepared sauce evenly into the bottom of a 9×13 inch baking dish.

• Carefully stuff each cooked pasta shell with a generous amount of the cheese filling and place them seam-side up in the baking dish over the sauce.

5. Bake:

• Pour the remaining sauce evenly over the top of the stuffed shells.

• Cover the baking dish tightly with aluminum foil and bake for 25 minutes.

• Remove the foil, sprinkle the remaining 1 cup of mozzarella and the parmesan cheese over the top. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted, golden, and the sauce is bubbling around the edges.

6. Serve:

• Let the shells rest for 5-10 minutes before serving. This allows the filling to set slightly. Garnish with fresh chopped basil and serve warm.

Chef’s Notes:

• Squeeze Dry: Removing all excess water from the thawed spinach is crucial to prevent a watery filling.

• Make Ahead: Assemble the entire dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if baking straight from the refrigerator.

• Vegetarian Option: Simply omit the sausage and use a plant-based alternative or add ½ cup of finely chopped mushrooms and bell peppers for extra flavor.