Baked Italian Stuffed Shells

This easy Italian stuffed shells recipe makes the perfect weeknight dish! You can make a tasty, satisfying dinner in under 1 hour with just a few budget-friendly ingredients!

Hey, Cousins! Today, I’m sharing a family favorite recipe that’s one of my go-to’s during a busy week – easy baked Italian stuffed shells! Making it is so quick and easy. You only need a few basic ingredients, and it’s ready in well under an hour. What could be better than that?! 

Why You’ll Love This Simple Stuffed Shells Recipe

So, what is it that makes baked stuffed shells such a favorite? Aside from just how easy the recipe is, it’s gotta be how much flavor is packed into it! It starts off with perfectly cooked jumbo pasta shells stuffed with a creamy ricotta filling. We pack savory Italian sausage and spinach into the filling, making it even more flavorful and satisfying. Top it all off with a simple pasta sauce and lots of cheese, and you’ve got one filling, comforting dinner. 

Here are a few of the main reasons my family loves this recipe and requests it often! 

• It’s Fast: from start to finish, you’ll need less than an hour to get dinner on the table. While the stuffed shells are baking, you can prepare some simple side dishes to go along with your meal. 
• It’s Budget-Friendly: you won’t be dropping a hefty dollar on ingredients for this simple stuffed shells recipe. You can find everything you need at the grocery store for cheap, especially if you aren’t married to name brands.
• It’s Filling: pasta by itself is a satisfying, filling dinner option. Add a protein-packed ricotta cheese filling with sausage and spinach, and you could easily make this dinner stretch over two days. Leftovers taste just as great the next day!

Are you sold yet? If you’ve never considered making Italian stuffed shells for a simple weeknight dinner, now is your chance! Let’s break down everything you need for this easy meal.

Ingredients for Baked Italian Stuffed Shells 

First, what do you need to make easy baked stuffed shells? I promised that these ingredients are simple and budget-friendly. You can find the full ingredient measurements in the recipe card at the end of the post. In the meantime, here is your shopping list: 

• Jumbo Pasta Shells: stuffing jumbo shells is way easier than stuffing smaller shells, so go big or go home! I prefer Barilla pasta shells, which you can find at most grocery stores. However, most of the time, I will grab what’s on sale.
• Ricotta Cheese: the base of our creamy, cheesy stuffing.
• Italian Sausage: I prefer this over ground beef or a meat sauce. If you like a little heat, try using spicy Italian sausage.
• Fresh Spinach: not only does it help bulk up the dish, but it adds some color and nutrition too! 
• Pasta Sauce: for this recipe, I opt for a store-bought sauce. The key to finding a good store-bought pasta sauce is to lean towards a thicker sauce with chunky tomatoes and lots of garlic and herbs.
• Italian Cheese Blend: I told y’all we’re using lots of cheese in this recipe! My favorite is the Italian cheese blend by Sargento, which has six types of cheese, including mozzarella cheese, provolone, and parmesan cheese.
• Onion: a little chopped onion goes a long way in adding some flavor to the cheesy stuffing mixture.
• Egg: you only need one large egg to help bind the ricotta mixture into the perfect filling.
• Seasonings: I use Italian seasoning, seasoning salt, and lots of fresh garlic to flavor this meal.

Ingredient Swaps and Subs

Not finding exactly what you need at the store? No worries! This recipe is super forgiving and flexible. While I love the cheap and easy version, there are plenty of ways to twist and stretch this easy dinner to make it more suitable for your fam. Here are some ideas: 

• If you don’t love Italian sausage, swap it out with ground beef! 
• Store-bought pasta sauce is easy-peasy, but sometimes a homemade marinara sauce or savory meat sauce hits better.
• Can’t find ricotta cheese? Cottage cheese is a great swap! Blend it up with a little bit of cream cheese in a blender or food processor for an easy dupe.
• Fresh spinach not in the cards? Try frozen chopped spinach! You can usually find frozen spinach for extra cheap. Just let it thaw ahead of time and be sure to wring out all the excess water. You can also swap out fresh onion for frozen chopped onions. 
• Switch up the seasonings. Sometimes, I add a pinch of red pepper flakes for some extra heat or throw in some fresh basil for a more robust flavor.

How to Make Easy Stuffed Shells

First, get your supplies ready. You’ll need a medium or large skillet to cook the sausage mixture, a large mixing bowl, and a baking dish. I also use aluminum foil to line my baking dish for easy cleanup, but that’s optional! 

Next, it’s only a few simple steps between you and dinnertime. Here’s how to make easy Italian stuffed shells: 

1. Get a large pot of salted water boiling on the stove, then toss in your jumbo shells and let them cook until just before al dente. You want them cooked but still firm. 
2. While the pasta boils, brown up the sausage, onions, and garlic in a large skillet. Add the spinach and cook until it’s fully wilted and mixed in with the sausage. Set the meat mixture to the side.
3. In a large bowl, combine the ricotta cheese and egg. Toss in the sausage and spinach mixture, seasonings, and 1.5 cups of shredded cheese. Mix everything until well combined. 
4. Spread about 1 cup of sauce on the bottom of a baking dish.
5. Fill each pasta shell with a generous spoonful of the spinach and ricotta mixture. It’s okay if this part gets a little messy – it doesn’t have to be perfect! Line the shells up in the baking dish. 
6. Cover the shells with the remaining sauce and shredded cheese. Pop that bad boy in the oven at 350 degrees for 20-30 minutes, or until the cheese is golden brown.

Italian Stuffed Shells Recipe FAQs and Tips

Okay, fam. Now y’all know how to make the easiest Italian stuffed shells recipe! It’s no wonder this is a family favorite. The creamy combination of ricotta cheese, Italian sausage, and spinach makes the perfect satisfying, cheesy filling. A hearty pasta sauce and even MORE cheesy goodness on top… what could go wrong?! 

Some of y’all have reached out with questions or want more tips for this easy stuffed shells recipe. I wouldn’t be Cousin Rosie if I didn’t have some answers up my sleeve!

Are manicotti and stuffed shells the same?

Manicotti and stuffed shells are not the same. Although the ingredients are very similar, the pastas are different. Manicotti is a long tube-like pasta, and stuffed shells are made with sea-shell-shaped noodles. You could totally use manicotti pasta in this recipe, but you’ll need a pastry bag or large plastic bag to pipe the ricotta cheese mixture into the tube-shaped noodles. 

Can you freeze Italian stuffed shells?

Yes, you certainly can! In fact, this is a great freezer-friendly meal to make days or even weeks ahead of time if needed. Simply prepare the recipe as directed up until baking. Make sure to use a freezer-safe, airtight container, and you can store prepared stuffed shells in the freezer for several months. When you’re ready to bake, let the dish sit out at room temperature or overnight in the fridge to thaw.

How do you store leftover stuffed shells? 

If you have any leftovers (and that’s a BIG if…), store them in an airtight container. Stuffed shells will last in the fridge for up to five days but are better enjoyed sooner rather than later.

What side dishes go best with Italian stuffed shells? 

When I make stuffed shells, I usually keep it simple and serve them with a nice salad – a simple green salad or classic Caesar salad. Other simple options are nice crusty garlic bread, homemade dinner rolls, or breadsticks.

More Italian-Inspired Dishes from I Heart Recipes

Well, there you have it, friends! An easy recipe for baked Italian stuffed shells. Dinner on the table in less than an hour? Leftovers? Happy family? Say no more! If you tried and loved this stuffed shells recipe, drop a comment below! If you’re looking for other Italian-inspired dinners to try, don’t miss out on some of these favorites:

• Cheesy Bacon-Stuffed Zucchini Rolls with Marinara Sauce
• Baked Vegetable Ziti with Alfredo
• Sheet Pan Italian Lemon Chicken and Asparagus
• Easy One-Pot Chicken Parmesan
• Baked Tuscan Chicken Casserole

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