These Cheesy Italian Stuffed Shells Casserole are a classic Italian dish that is made with pasta shells and filled with creamy ricotta, mozzarella, and parmesan cheese, mixed with flavorful Italian sausage, then baked in rich marinara sauce.

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photo of the finished Italian Stuffed Shells

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I love making this baked pasta casserole for busy weeknights or a Sunday family dinner because it can feed a crowd, and leftovers reheat well. It’s a hearty, family-friendly meal that everyone seems to enjoy.

It’s great to serve with Pull-Apart Bread or Air-Fried Zucchini Bites.

How to Make Cheesy Italian Stuffed Shells Casserole

Ingredients you’ll need for this recipe

24 jumbo shells
1 lb Italian sausage
5 cups pasta sauce
3 cups mozzarella cheese, shredded
15 oz ricotta cheese
3 tbsp Parmesan cheese
2 tsp Italian seasoning
1 tsp garlic powder
½ tsp pepper
¼ tsp salt
Fresh parsley, chopped, for garnish

italian stuffed shells Process Ingredients

Step-by-Step Guide

1. Preheat your oven to 350°F.

2. Boil the jumbo shells according to package directions until tender. Drain and set aside.

4. Pour enough pasta sauce to cover the bottom of a 9×13-inch casserole dish.

3. Cook the Italian sausage in a medium skillet over medium heat, breaking it apart until browned.

4. In a large bowl, combine the cooked sausage, ricotta, Parmesan, half of the mozzarella, Italian seasoning, garlic powder, salt, pepper, and 2 cups of the sauce.

5. Fill each pasta shell with the mixture and arrange them in the prepared casserole dish.

6. Pour the remaining sauce over the shells.

7. Then top with the remaining mozzarella cheese. Cover the casserole with foil and bake for 30 minutes.

8. Remove the foil and bake for an additional 20–30 minutes, until the cheese is melted and bubbly. For extra golden cheese, broil for 2–3 minutes on high.

Serve and Enjoy!

Sprinkle with fresh parsley before serving.

photo of the finished italian stuffed shells process photo

Important Recipe Notes

Cook pasta shells carefully. Boil until just tender (al dente) so they hold up when stuffed and baked.
Use a 9×13-inch casserole dish. This size works best for the number of shells and ensures even baking.
Don’t overfill the shells. Filling too much can cause the shells to break or spill during baking.
Cover while baking. Covering with foil for the first part of baking keeps the shells moist. Remove foil at the end for bubbly, golden cheese.
You can assemble the casserole a few hours in advance, cover it, and refrigerate until ready to bake.
Leftovers reheat well. Store in an airtight container in the fridge for up to 3 days and reheat in the oven for best results.

Prep Time:20

Cook Time:1

Total Time:1 20

Ingredients

24 jumbo shells
1 lb Italian sausage
5 cups pasta sauce
3 cups mozzarella cheese shredded
15 oz ricotta cheese
3 tbsp Parmesan cheese
2 tsp Italian seasoning
1 tsp garlic powder
½ tsp pepper
¼ tsp salt
Fresh parsley chopped, for garnish

Instructions

Preheat your oven to 350°F.
Boil the jumbo shells according to package directions until tender. Drain and set aside.
Cook the Italian sausage in a medium skillet over medium heat, breaking it apart until browned.
Pour enough pasta sauce to cover the bottom of a 9×13-inch casserole dish.
In a large bowl, combine the cooked sausage, ricotta, Parmesan, half of the mozzarella, Italian seasoning, garlic powder, salt, pepper, and 2 cups of the sauce.
Fill each pasta shell with the mixture and arrange them in the prepared casserole dish.
Pour the remaining sauce over the shells, then top with the remaining mozzarella cheese.
Cover the casserole with foil and bake for 30 minutes.
Remove the foil and bake for an additional 20–30 minutes, until the cheese is melted and bubbly. For extra golden cheese, broil for 2–3 minutes on high.
Sprinkle with fresh parsley before serving.