Servings: 6–8
Prep Time: 25 minutes
Cook Time: 40 minutes

Ingredients

• 12–16 jumbo pasta shells
• 1 tablespoon olive oil
• ½ pound Italian sausage (mild or hot)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 (24-ounce) jar marinara sauce, divided
• 1 (15-ounce) container whole milk ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley (or 2 teaspoons dried parsley)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Toppings

• Extra marinara sauce
• Extra Parmesan cheese
• Fresh basil
• Red pepper flakes
• Garlic bread
• Side salad
• Steamed broccoli

Instructions

1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to the package directions until just al dente. Drain and rinse under cool water to stop the cooking. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned. Add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute more. Remove from the heat and let cool slightly.
4. In a large mixing bowl, combine the ricotta cheese, egg, 1 cup of the mozzarella, Parmesan cheese, parsley, Italian seasoning, salt, and black pepper. Fold in the cooked sausage mixture until evenly combined.
5. Spread about 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
6. Spoon the ricotta mixture into each cooked shell and arrange the stuffed shells in the baking dish.
7. Spoon the remaining marinara sauce over the shells, then sprinkle with the remaining 1 cup of mozzarella cheese.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
9. Let the stuffed shells rest for about 5 minutes before serving. Garnish with fresh parsley, basil, or extra Parmesan if desired.

💚 Texas Girl Tip

For even more flavor, use hot Italian sausage and add a pinch of red pepper flakes to the sauce. You can also assemble the stuffed shells up to 24 hours ahead, cover, refrigerate, and bake when you’re ready for an easy dinner.