Giant Italian Sausage Stuffed Shells: A Comfort Food Masterpiece
There’s something undeniably comforting about a plate of pasta. And when that pasta is giant shells, bursting with a savory Italian sausage and cheese filling, smothered in marinara sauce, and baked to golden perfection? Well, that’s just pure comfort food heaven. These Giant Italian Sausage Stuffed Shells are the perfect weeknight dinner, special occasion meal, or potluck contribution. They’re relatively easy to make, incredibly satisfying, and always a crowd-pleaser. This recipe takes a classic dish and elevates it with flavorful Italian sausage, a rich cheese blend, and a homemade (or high-quality store-bought) marinara sauce. Get ready to impress your family and friends with this Italian masterpiece!
## Why You’ll Love This Recipe
* **Comfort Food at Its Finest:** Warm, cheesy, and satisfying, these stuffed shells are the ultimate comfort food. They’re perfect for a cozy night in or a hearty family gathering.
* **Flavor Explosion:** The combination of Italian sausage, ricotta cheese, Parmesan cheese, and a rich marinara sauce creates an explosion of flavor in every bite.
* **Make-Ahead Friendly:** You can assemble the shells ahead of time and bake them later, making this recipe perfect for busy weeknights or entertaining.
* **Impressive Presentation:** The giant shells are visually appealing and make for a beautiful presentation, making this dish perfect for special occasions.
* **Customizable:** Easily adapt this recipe to your liking by adding different vegetables, cheeses, or spices.
## Ingredients You’ll Need
Before you begin, gather your ingredients. Here’s a breakdown of what you’ll need:
**For the Shells:**
* **Jumbo Pasta Shells:** 24-30 shells, depending on the size of your baking dish. Look for the largest shells you can find for maximum stuffing potential.
* **Salt:** For seasoning the pasta water.
**For the Sausage Filling:**
* **Italian Sausage:** 1 pound, either sweet or hot (or a combination of both!), removed from casings. Using Italian sausage adds a fantastic depth of flavor.
* **Onion:** 1 medium, finely chopped. Adds sweetness and aromatics to the filling.
* **Garlic:** 2-3 cloves, minced. Garlic is a must-have in Italian cuisine.
* **Ricotta Cheese:** 15 ounces (about 2 cups). Use whole milk ricotta for the best flavor and texture. Avoid part-skim ricotta, as it can be too dry.
* **Parmesan Cheese:** 1 cup, grated. Parmesan cheese adds a salty, nutty flavor to the filling. Freshly grated is always best!
* **Mozzarella Cheese:** 1 cup, shredded. Mozzarella cheese melts beautifully and adds a creamy texture.
* **Egg:** 1 large, lightly beaten. The egg helps bind the filling together.
* **Fresh Parsley:** 1/4 cup, chopped. Adds freshness and a pop of color.
* **Dried Oregano:** 1 teaspoon. A classic Italian herb that complements the sausage and cheese.
* **Salt and Black Pepper:** To taste. Season generously to bring out the flavors.
* **Red Pepper Flakes (Optional):** 1/4 teaspoon, for a touch of heat.
**For the Marinara Sauce:**
* **Marinara Sauce:** 24-32 ounces (3-4 cups). You can use your favorite store-bought marinara sauce or make your own homemade sauce for an even more delicious result. A good quality sauce is key.
* **Olive Oil:** 2 tablespoons. Used to sauté the garlic and add richness to the sauce.
* **Garlic:** 2 cloves, minced. Adds extra garlic flavor to the sauce (optional).
* **Dried Basil:** 1 teaspoon. Enhances the flavor of the marinara sauce.
* **Salt and Black Pepper:** To taste. Season the sauce to your liking.
## Equipment You’ll Need
* **Large Pot:** For cooking the pasta shells.
* **Colander:** For draining the pasta.
* **Large Skillet or Dutch Oven:** For browning the sausage and making the sauce.
* **Large Mixing Bowl:** For combining the filling ingredients.
* **9×13 inch Baking Dish:** For baking the stuffed shells.
* **Spoon or Pastry Bag:** For stuffing the shells.
## Step-by-Step Instructions
Follow these detailed instructions to create the perfect Giant Italian Sausage Stuffed Shells:
**1. Cook the Pasta Shells:**
* Bring a large pot of salted water to a boil.
* Add the jumbo pasta shells and cook according to package directions, until al dente. Be careful not to overcook the shells, as they will become mushy and difficult to stuff. Aim for slightly undercooked, as they will continue to cook in the oven.
* Drain the pasta shells in a colander and rinse with cold water to stop the cooking process. Gently toss with a little olive oil to prevent them from sticking together.
* Set the cooked shells aside while you prepare the filling.
**2. Prepare the Sausage Filling:**
* In a large skillet or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Cook until the sausage is no longer pink and is slightly browned.
* Drain off any excess grease from the skillet.
* Add the chopped onion to the skillet with the sausage and cook until softened, about 5-7 minutes.
* Add the minced garlic to the skillet and cook for another minute, until fragrant.
* Remove the skillet from the heat and let the sausage mixture cool slightly.
**3. Combine the Filling Ingredients:**
* In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, egg, chopped parsley, dried oregano, salt, black pepper, and red pepper flakes (if using).
* Add the cooled sausage mixture to the cheese mixture and mix well until everything is evenly combined.
**4. Prepare the Marinara Sauce:**
* If using store-bought marinara sauce, you can simply heat it up in a saucepan over low heat.
* To enhance the flavor of store-bought sauce, you can add a tablespoon of olive oil to a saucepan, heat it over medium heat, and sauté 2 cloves of minced garlic for a minute until fragrant. Then, add the marinara sauce, dried basil, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
* If making homemade marinara sauce, follow your favorite recipe. A simple homemade sauce typically involves sautéing garlic and onions in olive oil, then adding crushed tomatoes, tomato paste, herbs, and seasonings. Simmer for at least 30 minutes to allow the flavors to meld.
**5. Stuff the Shells:**
* Preheat your oven to 375°F (190°C).
* Spread a thin layer of marinara sauce (about 1 cup) over the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add moisture.
* Using a spoon or a pastry bag, carefully stuff each cooked pasta shell with the sausage and cheese filling. Be generous with the filling, as it will shrink slightly during baking.
* Arrange the stuffed shells in a single layer in the baking dish, nestling them close together.
**6. Bake the Stuffed Shells:**
* Pour the remaining marinara sauce over the stuffed shells, making sure to cover them completely. You may need to use a spoon to spread the sauce evenly.
* Sprinkle a little extra mozzarella cheese and Parmesan cheese over the top for added flavor and visual appeal (optional).
* Cover the baking dish with aluminum foil.
* Bake for 20 minutes, then remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
* If you want the top to be extra golden brown, broil for the last 1-2 minutes, watching carefully to prevent burning.
**7. Rest and Serve:**
* Remove the baking dish from the oven and let the stuffed shells rest for 5-10 minutes before serving. This will allow the filling to set slightly and make it easier to serve.
* Garnish with fresh parsley, if desired.
* Serve hot and enjoy!
## Tips for Success
* **Don’t Overcook the Shells:** Al dente is key! Slightly undercooked shells will hold their shape better during stuffing and baking.
* **Cool the Sausage Mixture:** Allow the sausage mixture to cool slightly before adding it to the cheese mixture to prevent the cheese from melting.
* **Use Good Quality Ingredients:** The better the quality of your ingredients, the better the final dish will taste. Use good quality Italian sausage, ricotta cheese, and marinara sauce.
* **Don’t Overstuff the Shells:** While you want to be generous with the filling, avoid overstuffing the shells, as they may burst during baking.
* **Even Sauce Coverage:** Ensure that the shells are completely covered with marinara sauce to prevent them from drying out during baking.
* **Make Ahead:** Assemble the stuffed shells up to 24 hours in advance. Cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap, cover with foil, and bake as directed, adding an extra 10-15 minutes to the baking time.
## Variations and Substitutions
This recipe is incredibly versatile and can be easily adapted to your liking. Here are a few ideas for variations and substitutions:
* **Vegetarian Stuffed Shells:** Omit the Italian sausage and add sautéed vegetables such as spinach, mushrooms, zucchini, or bell peppers to the filling.
* **Chicken Stuffed Shells:** Substitute ground chicken for the Italian sausage.
* **Different Cheeses:** Experiment with different cheeses in the filling, such as provolone, Fontina, or Asiago.
* **Spicy Stuffed Shells:** Add more red pepper flakes to the filling or use hot Italian sausage.
* **Creamy Tomato Sauce:** Stir in a dollop of cream cheese or heavy cream to the marinara sauce for a creamier texture.
* **Pesto Stuffed Shells:** Mix pesto into the ricotta cheese filling for a burst of fresh flavor. You can also drizzle pesto over the finished shells.
* **Different Herbs:** Use different herbs in the filling, such as basil, thyme, or rosemary.
* **Add Vegetables to the Sauce:** Sauté diced vegetables like onions, carrots, and celery in the olive oil before adding the marinara sauce for added flavor and nutrients.
## Serving Suggestions
These Giant Italian Sausage Stuffed Shells are delicious on their own, but they also pair well with a variety of side dishes. Here are a few suggestions:
* **Garlic Bread:** A classic pairing that’s perfect for soaking up the extra marinara sauce.
* **Side Salad:** A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the stuffed shells.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts are healthy and flavorful side dishes.
* **Caesar Salad:** A Caesar salad adds a creamy and savory element to the meal.
* **Italian Breadsticks:** Another great option for enjoying with the marinara sauce.
* **Caprese Salad:** A Caprese salad with fresh mozzarella, tomatoes, and basil is a light and refreshing accompaniment.
## Storage and Reheating Instructions
**Storage:**
* **Refrigerator:** Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** For longer storage, you can freeze the stuffed shells. Let them cool completely, then place them in a freezer-safe container or wrap them individually in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
**Reheating:**
* **Oven:** Preheat your oven to 350°F (175°C). Place the leftover stuffed shells in a baking dish, cover with foil, and bake for 15-20 minutes, or until heated through. Remove the foil for the last few minutes to allow the cheese to melt and become bubbly.
* **Microwave:** Place 1-2 stuffed shells on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat, as the cheese can become rubbery.
## Nutrition Information (Approximate)
*Please note that the nutrition information is an estimate and can vary depending on the specific ingredients and brands used.*
* **Serving Size:** 1 stuffed shell
* **Calories:** 350-450
* **Fat:** 20-30g
* **Saturated Fat:** 10-15g
* **Cholesterol:** 80-100mg
* **Sodium:** 500-700mg
* **Carbohydrates:** 30-40g
* **Fiber:** 2-4g
* **Sugar:** 5-10g
* **Protein:** 20-25g
## Conclusion
These Giant Italian Sausage Stuffed Shells are a guaranteed crowd-pleaser. With their savory filling, rich marinara sauce, and cheesy topping, they’re the perfect comfort food for any occasion. So, gather your ingredients, follow the easy steps, and prepare to enjoy a truly delicious and satisfying meal. Buon appetito!