Shells with Italian Sausage and Ricotta Stuffing

Shells with Italian Sausage and Ricotta Stuffing

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"Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy."
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1 h 21 m servings 1135 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 1135 kcal
  • 57%
  • Fat:
  • 61.9 g
  • 95%
  • Carbs:
  • 82.4g
  • 27%
  • Protein:
  • 59.3 g
  • 119%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 2537 mg
  • 101%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
  2. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil. Pour half of the marinara sauce into baking dish. In a large bowl, combine eggs, ricotta cheese, 2-1/2 cups of mozzarella, 1/2 cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage. Stuff shells with meat mixture; arrange in baking dish. Pour remaining marinara sauce over shells.
  3. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley. Serve.


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I have made stuffed shells many times before, but, never with the addition of sausage. My husband and I both thought they were very good and loved the addition of the fresh basil. The Italian ...

I made the stuffed shells as directed with no changes to the ingredients. Froze them on a parchment paper lined cookie sheet then moved them to a ziplock bag to store in the freezer. Well last...

Classic recipe! I thought about messing with the spices in the filling and decided against it. I cooked the shells until they were just pliable, chilled in cold water to stop the cooking proce...

Very good. I followed the recipe. It reminded me a lot of lasagna but with a little twist.

Quick and easy enough and as good as lasagna. I overcooked my noodles a little so some of them were falling apart and didn't hold together as well. Pasta carries a lot of carbs but this dinner...

I really enjoyed these and they were really easy to make. They would be great assembled the night before for a quick easy dinner the next night.

A quick, easy and delicious dish. I've made stuffed shells before, but adding Johnnsoville Sausage makes them a hearty, Italian meal. Very, very good.

Yummy comfort food at it’s finest. I reduce the boiling time for the shells by about two minutes, and not having any fresh basil available, I used half the amount requested of dried basil and i...

This is an easy, delicious recipe that even a beginner cook can ace. I followed the directions to a "T" and used Johnsonville mild ground sausage. I cut about a minute off of the suggested cook...