These Cheese Stuffed Shells With Sausage Tomato Cream Sauce are the epitome of comfort food. Jumbo pasta shells filled with a creamy cheese mixture, topped with a savory sausage and tomato cream sauce, and baked to golden perfection. This dish is hearty, flavorful, and guaranteed to satisfy your hunger and cravings.

Why You’ll Love This Recipe

This dish is the perfect blend of creamy, cheesy goodness and savory sausage-tomato sauce. The combination of cheeses—cream cheese, cottage cheese, and mozzarella—makes the filling extra creamy, while the sausage tomato cream sauce adds a depth of flavor that takes these stuffed shells to the next level. Baked until bubbly and golden, it’s a comforting meal that’s ideal for family dinners or even meal prep for the week. Cheese Stuffed Shells With Sausage Tomato Cream Sauce

Ingredients

8 ounces cream cheese, softened
1 ½ cups cottage cheese
2 ½ cups mozzarella cheese, divided
1 cup frozen spinach, thawed and water removed
1 teaspoon Italian seasoning
½ 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
⅓ cup heavy cream
25 jumbo pasta shells (make extra shells just in case)
¼ cup grated Parmesan cheese
Fresh basil, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Bring a pot of water to a boil and cook the jumbo pasta shells for 2-3 minutes, just shy of al dente. They should still feel firm but pliable for stuffing. Drain and rinse with cold water.
In a large bowl, mix together the softened cream cheese, 1 ½ cups of mozzarella cheese, cottage cheese, Italian seasoning, and spinach until well combined. Set aside.
Heat a large skillet over medium-high heat. Add the beef sausage and diced onions. Cook for 6-8 minutes, breaking up the sausage until crumbly and the onions are soft. Add the garlic and cook for an additional 30 seconds, then drain any excess fat.
Add the marinara sauce and canned diced tomatoes to the skillet. Bring the mixture to a simmer, then reduce the heat to low and stir in the heavy cream until fully incorporated.
Pour half of the sauce into the bottom of a 9×13-inch baking dish.
Stuff the cooked pasta shells with the cheese mixture and place them open side up into the baking dish.
Spread the remaining sauce over the stuffed shells. Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and sprinkle the remaining mozzarella cheese over the top. Bake uncovered for another 10-15 minutes, or until the dish is hot and bubbly.
Sprinkle the grated Parmesan cheese on top and garnish with fresh chopped basil before serving.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 552 kcal per serving

Variations

Add Vegetables: You can sneak in more veggies by adding chopped mushrooms, bell peppers, or zucchini to the sauce mixture.
Use Chicken Sausage: For a lighter version, you can substitute the ground beef sausage with chicken sausage.
Make it Spicy: Add a pinch of red pepper flakes or some chopped fresh chili peppers to the sauce for a spicy kick.
Use Ricotta: If you prefer, you can substitute ricotta cheese for the cottage cheese in the filling for a creamier texture.
Make it Gluten-Free: Use gluten-free pasta shells to make this recipe gluten-free.

Storage/Reheating

Storage: Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the stuffed shells in the oven at 350°F (175°C) for about 10-15 minutes, or microwave individual servings for 1-2 minutes until heated through.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the stuffed shells and refrigerate them for up to 1 day before baking. Just add an extra 5-10 minutes to the baking time if they’re cold from the fridge.

Can I freeze the stuffed shells?

Absolutely! To freeze, assemble the dish (without baking) and cover it tightly with foil. Freeze for up to 2-3 months. When ready to bake, let it thaw overnight in the fridge, then bake as directed.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Just sauté the spinach to wilt it and remove excess moisture before adding it to the cheese mixture.

Can I use a different type of pasta?

If jumbo shells aren’t available, you can use manicotti or even rigatoni for a similar effect, just make sure to adjust the cooking time based on the type of pasta.

How can I make the sauce thicker?

If you want a thicker sauce, simply cook it for a few extra minutes on the stove to reduce it. You can also add a bit more heavy cream or a spoonful of tomato paste to thicken it up.

Can I add more cheese to the filling?

Of course! Feel free to add more mozzarella, or even try adding a bit of Parmesan or provolone for extra flavor in the cheese mixture.

How do I know when the stuffed shells are done?

The stuffed shells are done when they are heated through, bubbly, and the cheese on top is melted and golden brown.

How do I make this recipe vegetarian?

To make this vegetarian, simply omit the sausage and use a meat substitute, or add extra vegetables like mushrooms, spinach, or eggplant to the sauce.

Can I use a different type of cheese in the filling?

Yes! You can experiment with other cheeses like ricotta, provolone, or gouda for a different flavor profile in the cheese mixture.

What can I serve with these stuffed shells?

Stuffed shells pair wonderfully with a simple green salad, garlic bread, or roasted vegetables.

Conclusion

Cheese Stuffed Shells with Sausage Tomato Cream Sauce are the perfect comfort food for any occasion. The combination of creamy cheese-filled shells and savory sausage tomato cream sauce makes every bite pure indulgence. Whether you’re cooking for a family dinner or a special gathering, this dish is sure to be a crowd-pleaser that everyone will enjoy.