Sausage and Cheese Stuffed Shells Recipe

With picky eaters, when you find something that works, you stick with it.
A couple of months ago, I fed my family our Stuffed Mexican Shells and they were a huge hit! My kids ate them with their hands because they thought they were “mini tacos”. We probably had them once a week for about 6 weeks straight (and I would have kept going had my husband finally asked me to try something else! Ha ha!).

Anyway, I decided to mix it up and try something a little different inside the shells. The kids didn’t even notice- they were just thrilled to have “mini tacos” again! I am thinking that I could put anything in these little shells and the kids would eat it . . . hmmm . . . what to try next?!

Serves: 8

Sausage and Cheese Stuffed Shells Recipe

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

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  • 1 pound Italian sausage
  • 1 onion (diced)
  • 1 (10 ounce) package frozen spinach (thawed and squeezed dry)
  • 1 (8 ounce) package cream cheese
  • 1 egg (lightly beaten)
  • 2 cups shredded mozzarella cheese (divided)
  • 2 cups shredded cheddar cheese
  • 1 cup low-fat cottage cheese
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 jumbo pasta shells (cooked and cooled)
  • 1 (26 ounce) jar pasta sauce


  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 13 inch baking pan with nonstick cooking spray.
  3. Brown sausage and onion over medium heat in a large saucepan; when meat is no longer pink, drain grease.
  4. Transfer meat to a large bowl. Add in the spinach, cream cheese and egg; stir well.
  5. Add 1 cup mozzarella cheese, all the cheddar cheese, cottage cheese, Parmesan cheese, salt, and pepper and mix until well combined.
  6. Stuff pasta shells with sausage mixture and place stuffed shell in prepared pan. Once all the shells are stuffed, spoon the sauce over the shells.
  7. Cover with foil and bake for 45 minutes.
  8. Uncover and sprinkle with remaining mozzarella cheese.
  9. Bake 5-10 minutes longer or until bubbly and cheese is melted.
  10. Let stand for 5 minutes before serving.



5548 cal


258 g


546 g


255 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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5 Responses to “Sausage and Cheese Stuffed Shells Recipe”

  1. You did not specify so I thought I would add a way that I do these... I use both Manicotti and shell pasta for a similar recipe. I do not pre-cook the pasta. I fill the shells and the Manicotti in the hard pasta state. I arrange in the pan and spoon over the sauce. Refridgerate overnight. Bake the following night. Perfect El Dente pasta and the pasta has more of the flavor of the sauce. Thanks for sharing your recipe. Merry Christmas!

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