Get ready to transform your ordinary dinner into an extraordinary culinary experience! These Sausage and Sun-Dried Tomato Stuffed Shells are not just a meal – they're a flavor-packed journey that combines the rich, savory goodness of Italian sausage with the intense, tangy burst of sun-dried tomatoes. Each perfectly stuffed shell is a little pocket of pure deliciousness that will have your family and friends begging for seconds. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality meal at home, this recipe is about to become your new go-to comfort food sensation!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 jumbo pasta shells
- 1 lb Italian sausage, cooked and crumbled
- 1 cup ricotta cheese
- 1/2 cup sun dried tomatoes, chopped
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Cook jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop cooking, then set aside to cool.
- In a large skillet, cook Italian sausage over medium-high heat, breaking it into small crumbles until fully browned and no pink remains, about 7-8 minutes. Drain excess fat if needed.
- In a mixing bowl, combine cooked sausage, ricotta cheese, chopped sun-dried tomatoes, salt, and pepper. Mix thoroughly until well incorporated.
- Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish to prevent shells from sticking.
- Carefully stuff each pasta shell with the sausage and sun-dried tomato mixture, filling them generously but not overpacking.
- Arrange stuffed shells in a single layer in the baking dish over the marinara sauce.
- Pour remaining marinara sauce over the stuffed shells, ensuring they are mostly covered.
- Sprinkle mozzarella and Parmesan cheese evenly over the top of the shells.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove foil and continue baking for an additional 5-7 minutes until cheese is melted and bubbly with slight golden edges.
- Remove from oven and let rest for 5-10 minutes before serving to allow filling to set and cool slightly.
- Garnish with fresh basil or parsley if desired, and serve hot as a main course.
Tips
- Cook pasta shells just until al dente to prevent them from becoming mushy during baking. The key is to stop cooking when they're still slightly firm.
- Make sure to drain and cool the pasta shells completely before stuffing to prevent them from sticking together and to make handling easier.
- For extra flavor, consider adding some fresh herbs like chopped basil or oregano to the sausage and cheese mixture.
- Don't overstuff the shells – leave a little room for the filling to expand during baking.
- If you want to prep ahead, you can assemble the dish and refrigerate for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time.
- For a lighter version, you can use turkey sausage or a plant-based alternative without sacrificing flavor.
- Let the dish rest for at least 5-10 minutes after baking to allow the filling to set and make serving easier.
- Serve with a simple side salad or garlic bread to complete this delicious meal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 75mg
