Sausage Cheese Stuffed Shells with Tomato Mushroom Sauce
Indulge in the comforting flavors of Sausage Cheese Stuffed Shells with Tomato Mushroom Sauce, a hearty baked pasta dish that's perfect for family dinners or special occasions. Tender jumbo pasta shells are generously stuffed with a savory mixture of Italian sausage, creamy ricotta, and a blend of mozzarella and Parmesan cheeses. The dish is elevated by a rich homemade tomato mushroom sauce, bursting with the earthy flavors of sautéed mushrooms, garlic, and Italian herbs. Topped with bubbly, golden mozzarella and garnished with fresh basil, this recipe is a feast for both the eyes and palate. Ready in just over an hour, this cheesy, flavor-packed meal is sure to become a crowd-pleaser. Perfect for showcasing Italian-inspired comfort food at its finest!
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese (shredded, divided)
- 0.5 cup Parmesan cheese (grated)
- 1 large Egg
- 3 cloves Garlic (minced and divided)
- 2 tablespoons Olive oil
- 8 ounces Button mushrooms (sliced)
- 28 ounces Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 medium Onion (finely chopped)
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh basil (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, according to package directions. Drain, rinse under cold water, and set aside.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the Italian sausage and cook until browned and fully cooked, breaking it into small pieces with a spoon. Remove the sausage from the skillet and let cool slightly.
In a mixing bowl, combine the cooked sausage, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, and 1 minced garlic clove. Mix well and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté until softened, about 3-4 minutes. Add the remaining minced garlic and cook for 1 minute until fragrant.
Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Add the crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir to combine and let the sauce simmer gently for 10 minutes, stirring occasionally.
Spread 1 cup of the tomato mushroom sauce across the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with the sausage and cheese mixture, then arrange the stuffed shells in a single layer in the baking dish over the sauce.
Pour the remaining tomato mushroom sauce evenly over the stuffed shells, making sure they are well-covered.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped basil before serving.
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 10745 mg | 467% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 47.6 g | ||
| Protein | 235.3 g | 471% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 4275 mg | 329% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4633 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
