Italiano Sausage Stuffed Shells

  • Yield: 5 servings


  • 20 jumbo pasta shells
  • 1 tbsp. olive oil
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 4 hot Italian sausages
  • 1/4 c. fresh parsley, chopped
  • 1/2 c. sour cream
  • 1-1/4 cups nbsp;(5 oz.) Cheddar cheese, shredded and divided
  • 2 cups pasta sauce
  • Salt and pepper, to taste


  • Preheat oven to 350°F.
  • Cook pasta shells according to package directions. Drain and rinse under cold water, set aside.
  • In a large pot, on medium heat, sauté onions and garlic in olive oil for 5 minutes.
  • Slice sausages in half lengthwise. Remove meat from the skins (discard the outer casing) and add to the onion/garlic mixture. Continue to cook, stirring often to break up the meat until sausage is completely cooked (approx. 20 minutes). Remove from heat, place mixture in a large bowl and let cool.
  • Combine sausage mixture with fresh parsley, sour cream, 1 cup Cheddar cheese, salt and pepper. Mix well.
  • Spread half the pasta sauce in a 13" x 9" oven proof casserole dish. Stuff each shell with the sausage/cheese mixture and place shells in dish open side up in a single layer. Spoon pasta sauce over the top and sprinkle with the remaining shredded cheese.
  • Bake the shells for 30 minutes or until the shells are heated through and cheese is melted.