Ricotta Stuffed Shells are filled with ricotta and 5 cheeses, smothered with a Sweet Italian Sausage Marinara sauce then baked to bubbling perfection.

I have to admit I haven’t made a lasagna in almost a year. I love a good lasagna but my kids prefer this loaded to the rim cheese stuffed pasta Shells. That pocket of hot bubbly melted cheese is pretty darn glorious. I add sweet Italian sausage to the marina but you could add ground beef or ground turkey if you prefer. Serve this dinner up with a warm loaf of Italian bread and butter and you are set.

This Ricotta Stuffed Shells Recipe is bursting at the rim full of 6 cheeses. I cover the Ricotta Stuffed Shells with marina and sweet Italian sausage. I season the cheese mixture with garlic and Italian seasonings. This family favorite dinner recipe of Ricotta Stuffed Shells will be a sure hit with your family too. Even my picky eaters love it.

Ricotta Stuffed Shells Video

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Ricotta Stuffed Shells Recipe Tips

Multi Task this recipe. Boil Shells and cook the Italian sausage at the same time. While shells are cooling preheat oven, mix together the cheese filling, and add marina sauce to the cooked sausage. Once shells have cooled you can assemble the dish. Stuff shells, pour over sauce, then pop it in the oven.

Let the shells cool before handling them to stuff. In the video I used a wooden spoon to add the filling. It is easier to use a regular spoon.

Just like lasagna the leftovers are just as good the next day. Store separate servings (lunch size portions) in air tight containers. Place in the refrigerator. The leftovers are good for about 2 days. The third day they tend to get a little dried out.

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