Savory Stuffed Shells with Creamy Sausage Tomato SauceRich,

Rich, satisfying, and packed with familiar Italian-inspired flavors, these Savory Stuffed Shells with Sausage Tomato Sauce are the ultimate comfort food. Tender pasta shells are filled with a luscious cheese mixture, then baked in a creamy tomato and sausage sauce that brings everything together. It’s a cozy, crowd-pleasing dish that’s sure to be requested again and again!

Perfect for Sunday dinners or easy weeknight meals, this baked pasta is all about creamy textures, cheesy goodness, and bold flavors. One bite, and it’ll earn a permanent spot on your family dinner rotation.

---

Why You’ll Love This Recipe

Using ingredients that are classic and comforting, these shells deliver bold flavor in every bite. The creamy cheese mixture, savory sausage, and rich tomato sauce come together for a hearty dish that’s both nostalgic and delicious.

Best of all? It’s ready in under an hour and easy to prep ahead. Pair it with garlic bread or a crisp green salad, and you’ve got a full meal the whole table will rave about.

Love cheesy pasta? You might also enjoy my Philly Cheesesteak Pasta Casserole or a generous helping of Chicken Bacon Ranch Pasta!

---

Ingredients Overview

• Cheese Filling: A rich combo of cream cheese, cottage cheese, shredded mozzarella, and grated Parmesan adds creamy texture and that irresistible cheese pull.
• Spinach: Frozen works well here—just thaw and squeeze dry. Fresh is fine too, if you sauté it first.
• Seasoning: Italian seasoning adds depth and herbaceous flavor.
• Sausage: Italian sausage brings protein and savory richness.
• Aromatics: Garlic and onion build a flavor base.
• Tomatoes & Marinara: A mix of diced tomatoes and marinara makes a well-rounded sauce. Use your favorite jar or homemade version.
• Heavy Cream: Adds luxurious richness to the sauce.
• Jumbo Pasta Shells: The perfect vessel for all that creamy filling.
• Fresh Basil (optional): For a fragrant, colorful finish.

---

How to Make It

Step 1: Boil the jumbo pasta shells for 2–3 minutes less than the package suggests (they’ll continue cooking in the oven). While they cook, mix together cream cheese, cottage cheese, mozzarella, Parmesan, spinach, and Italian seasoning in a large bowl.

Step 2: In a skillet over medium-high heat, cook sausage and onion until browned and soft. Stir in garlic and cook briefly.

Step 3: Pour in marinara sauce and diced tomatoes. Bring to a gentle simmer.

Step 4: Reduce heat to low and stir in the heavy cream to create a smooth, creamy tomato sauce.

Step 5: Fill each shell with the cheese mixture. Spread half the sauce over the bottom of a baking dish, then arrange the stuffed shells on top.

Step 6: Spoon the remaining sauce over the stuffed shells.

Step 7: Cover with foil and bake at 350°F (175°C) for 25 minutes.

Step 8: Uncover, sprinkle more mozzarella or Parmesan on top, and bake for another 5–10 minutes, until the cheese is melted and bubbly. Garnish with fresh basil and extra Parmesan, if desired.

---

Make-Ahead & Storage Tips

• Prep Ahead: Assemble up to 2 days in advance and refrigerate. Add 5–10 minutes to baking time if cold from the fridge.
• Ingredient Swaps: Try ground beef, turkey, or chicken instead of sausage.
• Mixing Tip: Let dairy ingredients sit at room temp before mixing for smoother blending.
• Storing Leftovers: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 1 month. Note that the cheese texture may change slightly when frozen.
• Reheating: Warm in the oven at 350°F or microwave individual portions. If frozen, thaw before reheating.