These Easy Cheese Stuffed Shells with Sausage Tomato Cream Sauce is the ultimate comfort food dinner—creamy, cheesy, savory, and absolutely satisfying. Jumbo pasta shells are stuffed with a rich cheese and spinach filling, nestled in a hearty tomato cream sauce with sausage, then baked to bubbly perfection. It’s a crowd-pleasing dish that’s perfect for a cozy family meal or impressing guests.
Why You’ll Love This Recipe
This dish is everything you love about Italian-style comfort food in one pan. Creamy cheese filling? Check. Rich tomato cream sauce? Check. Sausage for depth and flavor? Absolutely. It’s hearty, balanced, and so easy to prepare.
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Perfectly cheesy and creamy filling
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Hearty sausage tomato cream sauce for rich flavor
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Bakes beautifully for family dinners or gatherings
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Make-ahead and freezer friendly
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A complete, satisfying meal in one dish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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8 ounces cream cheese, softened
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1½ cups cottage cheese
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2½ cups mozzarella cheese, divided
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1 cup frozen spinach, thawed and squeezed dry
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1 teaspoon Italian seasoning
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½ pound ground beef sausage
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1 cup white onion, diced
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3 cloves garlic, minced
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1 (14.5-ounce) can diced tomatoes
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1 (24-ounce) jar marinara sauce
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⅓ cup heavy cream
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25 jumbo pasta shells (cook a few extra just in case)
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¼ cup grated parmesan cheese
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Fresh basil, chopped, for garnish
Directions
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Cook the Shells: Boil jumbo pasta shells for 2–3 minutes less than al dente. They should be firm but flexible enough to stuff. Drain and rinse under cold water.
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Prepare the Filling: In a large bowl, mix together cream cheese, cottage cheese, 1½ cups of mozzarella, Italian seasoning, and spinach. Set aside.
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Make the Sauce:
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Heat a large skillet over medium-high heat.
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Add ground sausage and diced onions. Cook for 6–8 minutes until sausage is browned and onions are soft.
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Add garlic and cook for 30 seconds. Drain excess fat.
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Stir in diced tomatoes and marinara sauce. Bring to a simmer.
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Reduce heat and stir in heavy cream until fully combined.
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Assemble the Dish:
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Preheat oven to 375°F.
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Spread half of the sauce mixture in the bottom of a 9×13-inch baking dish.
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Fill each pasta shell with the cheese mixture and place them open-side up in the baking dish.
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Pour the remaining sauce over the shells.
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Bake:
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Cover the dish with foil and bake for 25 minutes.
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Remove foil, sprinkle the remaining 1 cup mozzarella over the top, and bake uncovered for another 10–15 minutes until cheese is melted and bubbly.
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Serve: Top with grated parmesan cheese and chopped fresh basil before serving.
Servings and timing
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Servings: 6
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Prep time: 20 minutes
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Cook time: 30 minutes
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Total time: 50 minutes
Variations
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Meatless option: Skip the sausage and double the spinach for a vegetarian version.
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Add heat: Stir in red pepper flakes to the sauce for a spicier kick.
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Cheese swap: Use ricotta instead of cottage cheese for a more traditional texture.
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More veggies: Add finely chopped mushrooms or zucchini to the sauce.
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Make it gluten-free: Use gluten-free jumbo shells and check labels on store-bought sauce.
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Assemble the stuffed shells in a freezer-safe baking dish (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight before baking.
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Reheating: Cover and reheat in the oven at 350°F for 20–25 minutes or microwave individual portions until heated through.
FAQs
Can I use ricotta instead of cottage cheese?
Yes, ricotta can be substituted 1:1 for a more traditional texture in the cheese filling.
Can I use fresh spinach?
Yes, just sauté it briefly until wilted and squeeze out excess moisture before mixing into the filling.
Do I have to use sausage?
No, you can substitute with ground beef, turkey, or omit the meat entirely for a vegetarian version.
Can I make this ahead of time?
Yes. Assemble the entire dish up to 24 hours in advance and refrigerate. Bake when ready to serve.
How do I prevent the shells from tearing?
Cook them slightly under al dente and handle gently while stuffing to keep them intact.
What can I serve with this?
Serve with garlic bread, Caesar salad, or roasted vegetables for a complete meal.
Can I use homemade marinara sauce?
Absolutely! Homemade or high-quality store-bought marinara both work well.
Is the sauce very creamy?
The heavy cream adds richness without overwhelming. You can adjust the amount for your preference.
Can I freeze leftovers?
Yes. Store in freezer-safe containers. Reheat from frozen or thawed in the oven or microwave.
How can I make this dish lighter?
Use part-skim cheeses, lean sausage or turkey, and substitute cream with half-and-half or milk.
Conclusion
Cheese Stuffed Shells with Sausage Tomato Cream Sauce is the kind of comfort food everyone craves—cheesy, hearty, and full of flavor. With its creamy filling and rich sausage-studded sauce, this baked pasta dish is sure to satisfy your family or dinner guests alike. Whether made fresh or prepared in advance, it’s a winning recipe you’ll want to add to your regular rotation.
Print
Cheese Stuffed Shells With Sausage Tomato Cream Sauce
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These Cheese Stuffed Shells with Sausage Tomato Cream Sauce are a hearty, comforting meal featuring jumbo pasta shells filled with a creamy cheese and spinach mixture, baked in a savory sausage marinara cream sauce, and topped with melty mozzarella and Parmesan.
Ingredients
- 25 jumbo pasta shells (plus a few extra just in case)
- 8 ounces cream cheese, softened
- 1 1/2 cups cottage cheese
- 2 1/2 cups mozzarella cheese, divided
- 1 cup frozen spinach, thawed and water removed
- 1 teaspoon Italian seasoning
- 1/2 pound ground beef sausage
- 1 cup white onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (24-ounce) jar marinara sauce
- 1/3 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil. Cook pasta shells 2–3 minutes less than package instructions (they should be firm but pliable). Drain and rinse with cold water.
- In a large bowl, combine cream cheese, cottage cheese, 1 1/2 cups mozzarella cheese, Italian seasoning, and spinach. Mix until well blended and set aside.
- In a large skillet over medium-high heat, cook sausage and diced onion until browned and onions are soft (about 6–8 minutes). Add minced garlic and cook for 30 seconds. Drain excess fat.
- Add marinara sauce and diced tomatoes to the skillet. Stir and bring to a simmer. Reduce heat to low and stir in the heavy cream until fully incorporated.
- Pour half of the sauce into the bottom of the prepared baking dish.
- Fill each pasta shell with the cheese mixture and place open-side up in the dish over the sauce.
- Top the stuffed shells with the remaining sauce. Cover with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle with the remaining 1 cup mozzarella cheese, and bake uncovered for an additional 10–15 minutes, or until hot and bubbly.
- Remove from oven and sprinkle with grated Parmesan cheese and chopped fresh basil. Serve hot.
Notes
- Make a few extra shells in case some break during boiling.
- Use full-fat cottage cheese and cream cheese for best flavor and texture.
- This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
- To freeze, assemble the dish, cover tightly, and freeze before baking. Bake from frozen at 375°F for 60–75 minutes, or until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 552
- Sugar: 7g
- Sodium: 980mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
