Sausage and Pepper Stuffed Shells
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Sausage and peppers stuffed shells made with ground sausage, diced bell peppers, and ricotta cheese, are a delicious and satisfying dinner!
After taking a few bites of his Sausage and Pepper Stuffed Shells, my husband proclaimed, “Well if I had known they were going to be this good, I never would have let you freeze the other half!” It was a scrumptiously hearty meal offset beautifully by a simple side of butter sauteed zucchini noodles.
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Sausage and Peppers Stuffed Shells
Sausage and Pepper Stuffed Shells
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Sausage and Peppers Stuffed Shells Ingredients
- Large pasta shells
- Pork sausage
- Mushrooms
- Green peppers
- Onion
- Diced tomatoes
- Garlic
- Ricotta cheese
- Spaghetti sauce
- Parmesan cheese
- Mozzarella cheese
How do you make sausage and pepper stuffed shells? (Step-by-step)
⭐ First, cook shells per package directions, then chill by rinsing with cold water. Set aside.
⭐ Next, in a large pan, brown sausage then add onion, peppers, mushroom, and garlic. Saute on medium heat about 5 minutes, stirring regularly. Add tomatoes and cook about one more minute.
⭐ Then, drain meat and veggies with a colander (but set aside drippings!) and add ricotta. Mix well, then carefully spoon mixture into cooked shells.
⭐ Next, place stuffed shells into a casserole dish (or dishes) and drizzle with reserved drippings and spaghetti sauce. (If you are going to freeze, do so now).
⭐ Finally, sprinkle with Parmesan and mozzarella and continue and bake until heated through and cheese is bubbly and starting to brown.
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Suggested tools
- 6.5 Quart dutch oven – This enameled cast iron dutch oven can go from stove top to oven, and look beautiful doing it. Perfect for chilis, roasts, breads, and stews. Mine is yellow, what color will you choose?
- Garlic press – Need fresh minced or sliced garlic, but don’t want to peel or chop your garlic? This garlic press is the bessssssst. We’ve had ours for as long as I can remember (maybe a wedding present?), and I use it several times a week!
- Santoku knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
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How to Make Sausage and Peppers Stuffed Shells
Sausage and Peppers Stuffed Shells
Ingredients
- one box large shells approximately 36 shells
- 1 pound uncooked pork sausage I used mild so my kids would eat it, but this would be awesome with spicy sausage!
- 1 1/2 cups sliced mushrooms or about 8 ounce package
- 2 cups diced green peppers or about a 10 ounce package
- 2 cups diced onion or about a 10 ounce package
- 14.5 ounce can diced tomatoes drained
- 1 tablespoon garlic minced
- 32 ounces ricotta cheese
- 24 ounces spaghetti sauce
- 1 1/2 cups Parmesan cheese grated
- 3 cups mozzarella cheese shredded
Instructions
- Cook shells per package directions, then chill by rinsing with cold water. Set aside.
- In a large pan, brown sausage then add onion, peppers, mushroom, and garlic. Saute on medium heat about 5 minutes, stirring regularly. Add tomatoes and cook about one more minute.
- Drain meat and veggies with a colander (but set aside drippings!) and add ricotta. Mix well, then carefully spoon mixture into cooked shells.
- Place stuffed shells into a casserole dish (or dishes) and drizzle with reserved drippings and spaghetti sauce. (If you are going to freeze, do so now).
- Sprinkle with Parmesan and mozzarella bakeAT 350F for 35 - 45 minutes until heated through and cheese is bubbly and browning.
Notes
- As written, this recipe makes three 8x8 casserole dishes (the equivalent of three meals for a family of four). Our family of 7 typically eats two of the pans at dinner and saves one in the freezer for another time.
- You can also prepare it in one 9x13 dish and one 8x8 dish, or in a single large roasting pan.
- Make it easier by purchasing frozen pre-diced veggies from your freezer section!
Nutrition
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Sausage and Pepper Stuffed Shells
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4.17.12
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This looks awesome, Im sure my husband would love this!
This look so simply and quick to make! Thanks for the recipe!