These Italian Stuffed Shells are the best! My all-time favorite stuffed shells creamy, cheesy, delicious! My family loves these stuffed shells, and I know your family will too!
Any pasta dish is so simple to put together and cheap to make. I stuffed these Italian Stuffed Shells with seasoned meat, cream cheese, and marinara sauce. I topped it with more marinara and shredded cheese and baked! It is so simple to make and my entire family loved it! Stuffed shells are one of my favorite recipes and if you like this one make sure to check out my recipe for Cheeseburger Stuffed Shells next, I think you will love them just as much.
Stuffed Shells Recipe:
How to make Italian Stuffed Shells:
Step One: Start by cooking the jumbo shells according to the package instructions. Once they are cooked drain and set aside.
Step Two: In a skillet cook sausage and ground beef. Drain fat and return to burner.
Step Three: Add cream cheese to the skillet. Cook and mix until cream cheese is melted and well combined.
Step Four: Season with garlic powder and Italian seasoning then add some of the marinara sauce.
Step Five: Preheat the oven and then spoon in filling to shells and place in a casserole dish.
Step Six: Top with remaining marinara sauce and shredded mozzarella cheese. Bake until cheese is melted.
Do you really use cream cheese?
I have been asked several times if I use cream cheese or if I meant ricotta cheese. Yes for this recipe I did use cream cheese. I know traditionally a ricotta cheese are used but I wanted to try something different and I love the way it turned out. It has a great creamy texture and a wonderful taste. If you are not a fan of cream cheese then you can use the same about of ricotta cheese in its place.
Recipe Update:
I have had some feedback on this recipe and have updated it. A lot of people suggested that 8 oz of cream cheese was too much. I tried it with 4 oz and it turned out much better. If you want the original recipe the only thing I changed was the amount of cream cheese used. I would say start with 4 oz then add more to taste.
Here are a few more of my favorite Italian flavored dishes to try out next:
Italian Sliders: The best game day recipe! These slides are loaded up and then baked. Serve warm and enjoy!
Creamy Italian Chicken and Rotini: This recipe is made in your slow cooker. With a few simple ingredients dinner is ready.
Italian Pinwheels: These are my favorite pinwheels! I love this recipe, so simple to make and so full of flavor.
Classic Italian Stuffed Shells the whole family will love!
- 10 oz Jumbo shells
- 1/2 pound Ground sausage
- 1/2 pound Ground beef
- 4 oz Cream cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Garlic powder (to taste)
- 16 oz Marinara sauce (divided)
- 3/4 cup Mozzarella cheese (shredded)
- Start by cooking the jumbo shells according to the package instructions. Drain and set aside.
Meanwhile in a skillet cook sausage and ground beef. Drain fat and add cream cheese to the skillet. Cook and mix until cream cheese is melted and well combined.
Season with garlic powder and Italian seasoning then add 1 cup of marinara sauce.
Preheat oven to 375 degrees. Spoon in filling to shells and place in a casserole dish.
Top with remaining marinara sauce and shredded mozzarella cheese. Bake for 10-15 minutes until cheese is melted.
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Yah! So happy to hear that Raleigh!! I love this recipe and appreciate you coming back with a review!!
Made this for a shop function and everyone at work enjoyed it very much. Going to make it again for new years eve for the family! Thank you very much for the recipe.
Hi Chelsea, I actually just used the Aldi brand marinara. Any brand though will work, whatever your favorite one is! =)
What marinara did you use?
Hi Cheryl, I have not got a chance to freeze this recipe but I think it would freeze well. I would cook in according to the directions then allow it to cool and place in a alumni pan and cover with foil. I might even add a little more sauce to make sure they don’t dry out. It should stay good in the freezer for 2-3 months. I would put it in the fridge the night before I was to cook it to allow it to thaw then pop it in the oven until its warm.
Hope that helps and I hope you like the recipe, it’s one of my favorites.
Can this be made ahead and frozen?
So sorry for the confusion Jessie! I added it in the same time as the Italian seasoning. Hope you enjoy the recipe!! =)
I’m currently making this and realize, what do you do with the garlic powder ? I don’t see in the directions what to do with it.
I used plain pork sausage. If you use an Italian sausage you can use less seasoning to balance it out. Hope you enjoy the recipe Lisa!
What kind of sausage did you use?
Awesome!! So glad they turned out well and you all enjoyed them =) Thanks for letting me know!
I doubled the recipe and cooked for 30 minutes after refridgeration and they turned out perfect. My only change was ricotta vs cream cheese and some parmesan and Romano. They were a hit!
I would probably add 10 minutes and cook for 20. You can always stop at 10 and see how warm they are then add time accordingly. Hope that helps Merri. =)
Can this be made in advance? If taken out of the fridge, how would you adjust to time?
So happy to hear that!! Glad you liked it so much Pam =)