Sausage Stuffed Shells Recipe (2024)

FAQs

Why are my stuffed shells runny? ›

Avoid anything with a gum listed—these gums bind water but release it as you heat the ricotta up. Straight out of its container, even good-quality ricotta can be too wet, which will result in a watery filling later.

Stuffed shells make a delicious, hearty main dish. So, you may want to serve them with a lighter side, like Caesar salad or roasted vegetables. We also like to pair these stuffed shells with buttered Italian bread or garlic knots.

Sangiovese di Romanga works particularly well because the wines have a tomato leaf lightness. Stay away from new oak and high alcohol, and you will have a winner in this category.

If cooked, like in a stew, sausage is often already cut up into bite-size chunks you can eat with a spoon; if left whole, it's permissible at home to spear a sausage with your fork and take bites.

Stuffed shells need to be harder than other types in order for them to be able to hold the filling. This is why we recommend cooking them to al dente level – because if gives them the hardness they need to store big ricotta fillings!

There are several ways to thicken ricotta filling. One is to place the filling in a fine strainer over a bowl and allow excess liquid to drain off. Another way is to line the strainer with cheesecloth. Yet another way is to add a thickener such as cornstarch or arrowroot starch.

Divided evenly, the filling should be enough for 18-20 shells. Next, bake. Spread 2 cups of marinara sauce at the bottom of a 9×13 baking dish. Nestle in the shells, cover the dish with foil, and bake for 20 minutes at 425°F.

Like most leftovers, your stuffed shells should last for three to four days in a fridge set at 40 degrees Fahrenheit or lower . If you can't eat the extra stuffed shells so soon, put them in the freezer set at 0 degrees Fahrenheit and they will stay fresh for four months.

There are usually around 40 to 46 shells in a 12 oz box of jumbo shells. It's good to have more than this recipe calls for (36) because some shells rip or are broken.

Is ricotta good with wine? ›

Ricotta and Wine Pairings

Reach for the Riesling here—sweet or dry both work—or other crisp white wines, including those with strong fruit notes. Other options include dry rosé wines and light-bodied, low-tannin red wines.

Some of the most popular sweet white wine types include Riesling, Moscato, Gewürztraminer, ice wine, and late harvest wine. These aromatic white wines can range from light and delicate to bold and full-bodied. Sweet white wines can also be called dessert wines for their super sweet characters.

These large sausages are usually grilled and served with a roll and sweet German mustard, but they're also known as the perfect biergarten food, where they're cooked in beer and served with potatoes and red cabbage.

The great thing about cooking sausages in the oven is that there's less risk of burning them, and you don't need to turn them quite so frequently as you would when frying. The oven does most of the work for you. To cook sausages in the oven, preheat your oven to around 350 F.

While the flavor of ricotta is light, its texture is meant to be thick and creamy. Unfortunately, most grocery stores carry watery ricotta that seems to have lost this desirable quality. Heres a quick tip to restore its consistency, making it perfect to use in any dish, from lasagna to cannoli.

COOKING YOUR PASTA

For pre-bake cooking time; boil uncovered for 9 minutes, stirring occasionally. Drain and cool on a sheet pan. Fill shells according to desired recipe and bake. OR, to serve with your favorite Barilla sauce, boil uncovered for 12 minutes and drain well.

Cook shells one minute shy of package instructions (so they don't fall apart when you're stuffing them), drain and arrange on a baking sheet so they don't stick together. Prepare the cheese filling by mixing together cheeses, egg, parsley, oregano, salt, pepper, and garlic. Spoon filling into each shell.

2Should I cook Stuffed Shells before freezing? I don't recommend cooking the shells before freezing. Freeze them right BEFORE cooking (see instructions above).