Sun-Drenched Sausage & Cheese Pasta Shells

Embark on a culinary journey to the sun-drenched Mediterranean with this exquisite recipe for Stuffed Shells with Sausage. Infused with vibrant flavors like sun-dried tomatoes, briny capers, and creamy feta cheese, these delicious jumbo pasta shells are a true celebration of coastal European cuisine. Each perfectly filled shell is then generously crowned with a rich, delectable red wine tomato sauce, promising an unforgettable dining experience that’s both hearty and refined.

Stuffed shells are a timeless comfort food, offering endless possibilities for creative fillings and sauces. They are not only a joy to prepare and incredibly satisfying to eat, but also an excellent option for make-ahead meals, simplifying busy weeknights or special gatherings. Over the years, our kitchen has explored various takes on this beloved dish, from the bold flavors of Mexican Stuffed Shells to the zesty kick of Buffalo Chicken Stuffed Shells. Today, we’re thrilled to unveil a new masterpiece: our Mediterranean Stuffed Shells with Sausage.

This recipe brings a fresh, vibrant twist to classic stuffed pasta, combining savory Italian chicken sausage with a medley of Mediterranean-inspired ingredients. The result is a symphony of tastes and textures packed into every jumbo shell, further enhanced by our homemade, deeply flavorful red wine tomato sauce. You’ll be delighted to find these scrumptious stuffed shells ready to grace your table in under an hour, making them perfect for spontaneous dinners. And if you’re lucky enough to have any leftovers, they taste even better the next day – a testament to a truly exceptional dish!

Ingredients Overview for a Mediterranean Feast

Crafting these exceptional Mediterranean stuffed shells begins with selecting the finest ingredients. Each component plays a crucial role in building the layered flavors that make this dish so special.

• Jumbo Pasta Shells (Conchiglioni): These large, scoop-shaped pasta shells are the ideal vessel for our rich filling. Look for them in the pasta aisle; they’re often labeled “jumbo shells” or “conchiglioni.” Ensure you cook them just al dente, as they will continue to cook in the oven.
• Italian Chicken Sausage: We recommend a sun-dried tomato flavored chicken sausage for an extra Mediterranean touch, but any good quality Italian chicken or pork sausage (mild or spicy, depending on your preference) will work wonderfully. Remove it from its casing for easy crumbling.
• Red Onion: Adds a sweet and pungent aromatic base to the filling. Its vibrant color also contributes visually to the dish.
• Crimini Mushrooms (Baby Bella): These provide an earthy depth and a meaty texture to the stuffing. White button mushrooms are a perfectly acceptable substitute if criminis aren’t available.
• Kale: Fresh curly kale adds a wonderful boost of greens and a slight bitterness that balances the richness of the other ingredients. Spinach or Swiss chard can also be used for a similar effect.
• Feta Cheese: Crumbled feta cheese introduces a tangy, salty, and creamy element that is quintessential to Mediterranean cuisine, melting beautifully into the filling.
• Capers: These small, briny flower buds pack a powerful punch of salty, tangy flavor, adding a bright counterpoint to the richer components.
• Sun-Dried Tomatoes: Offering a concentrated burst of sweet and savory tomato flavor, sun-dried tomatoes are a cornerstone of Mediterranean cooking. If using oil-packed, be sure to drain and pat them dry to avoid excess moisture.
• Parmesan Cheese: A generous sprinkle of freshly shredded Parmesan cheese on top creates a golden, savory crust during baking.
• Olive Oil: The foundation for sautéing both the sauce aromatics and the filling ingredients, adding its distinct fruity notes.
• Garlic Cloves: Essential for both the sauce and the filling, garlic provides a pungent, aromatic warmth that elevates all the other flavors.
• Diced Tomatoes (Canned): The base of our flavorful red wine tomato sauce, providing body and fresh tomato taste.
• Tomato Paste: Concentrates the tomato flavor in the sauce, adding richness and depth.
• Red Wine: A splash of dry red wine (like Merlot or Cabernet Sauvignon) deglazes the pan and infuses the sauce with sophisticated, robust notes. Don’t worry, the alcohol cooks off, leaving only exquisite flavor.
• Seasonings: Fresh basil, a hint of red pepper flakes for a subtle warmth, aromatic oregano, and of course, salt and black pepper, complete our flavor profile.

Detailed Step-by-Step Instructions for Culinary Success

Follow these comprehensive steps to create your own mouthwatering Mediterranean Stuffed Shells with Sausage.

Step 1: Cook the Jumbo Pasta Shells. Bring a large pot of generously salted water to a rolling boil. Carefully add the jumbo pasta shells and cook according to package directions until they are perfectly al dente. This means they should be tender yet still have a slight bite. Drain them immediately and lay them out on a baking sheet or large platter to cool slightly and prevent them from sticking together. Cooling them makes them much easier to handle when stuffing.

Step 2: Prepare the Red Wine Tomato Sauce. While the pasta is cooking, you can simultaneously start on the sauce. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown, as burnt garlic can taste bitter. Stir in the canned diced tomatoes, tomato paste, and red wine. Next, add your dried seasonings: basil, red pepper flakes, oregano, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook slowly while you prepare the filling. This allows the flavors to meld beautifully.

Step 3: Brown the Sausage. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Remove the Italian chicken sausage from its casing, crumble it into the hot skillet, and cook for 3-4 minutes, breaking it up with a spoon until it’s nicely browned and cooked through. Drain any excess fat.

Step 4: Sauté the Veggies. Add the diced red onions and crimini mushrooms to the skillet with the browned sausage. Cook for another 3-4 minutes until the onions soften and the mushrooms release their moisture. Then, add the fresh kale, stirring it in until it wilts down, which usually takes an additional 3-5 minutes. The kale should be tender but still retain some vibrant color.

Step 5: Mix the Stuffed Shell Filling. Transfer the cooked sausage and vegetable mixture into a large mixing bowl. Add the crumbled feta cheese, briny capers, and chopped sun-dried tomatoes. Gently stir all the ingredients together until they are well combined. This is where all those Mediterranean flavors come alive!

Step 6: Prepare the Shells for Stuffing. By now, your al dente pasta shells should be drained and separated. Allow them to cool for about 5 minutes on a clean surface. This cooling period prevents them from tearing when handled and makes the stuffing process much easier and more comfortable.

Step 7: Stuff the Pasta Shells. Using a spoon or a small cookie scoop, carefully fill each jumbo pasta shell with a generous amount of the sausage, kale, and mushroom mixture. Don’t overfill, but ensure each shell is packed with deliciousness. Arrange the stuffed shells on your work surface as you go.

Step 8: Create a Sauce Base in the Baking Dish. Preheat your oven to 350°F (175°C). Pour approximately half of your simmering red wine tomato sauce into the bottom of an oven-safe baking dish (a 9×13 inch rectangular dish or a large round casserole dish works well). Spread the sauce evenly to create a flavorful bed for the shells.

Step 9: Arrange the Stuffed Shells. Carefully place the stuffed shells in a single layer on top of the sauce in the baking dish. Arrange them with their openings facing upwards to ensure they can hold onto all that delicious filling and get evenly coated with sauce. Don’t worry if they touch; they will meld together beautifully during baking.

Step 10: Top and Bake to Golden Perfection. Spoon the remaining red wine tomato sauce evenly over the arranged shells, ensuring each one is covered. Finish by sprinkling a generous amount of shredded Parmesan cheese over the entire dish. Cover the baking dish loosely with aluminum foil (or a lid if your dish has one) and bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden. The foil helps prevent the shells from drying out while ensuring everything heats through.

Step 11: Garnish and Serve. Once baked, remove the dish from the oven and let it rest for 5-10 minutes. This allows the sauce to thicken slightly and prevents burning your mouth. For an extra touch of freshness and color, sprinkle on some freshly chopped basil before serving. Ladle out generous portions and savor every bite of these Mediterranean-inspired delights!

Expert Tips for Perfect Mediterranean Stuffed Shells

• Al Dente is Key: For the best texture, always cook your jumbo shells to al dente. They will finish cooking in the oven, and overcooked pasta can become mushy.
• Cool Shells for Easy Stuffing: Draining and spreading the shells out to cool for a few minutes makes them much easier to handle and prevents them from tearing while you fill them.
• Don’t Rush the Sauce: Allowing the red wine tomato sauce to simmer gently gives the flavors time to deepen and meld, resulting in a richer, more complex taste.
• Flavorful Sausage Choice: While Italian chicken sausage is recommended, feel free to experiment with other Mediterranean-flavored sausages or even a good quality sweet or hot Italian pork sausage if you prefer.
• Balance the Moisture: If your sun-dried tomatoes are packed in oil, make sure to drain and pat them dry. Excess oil or liquid in the filling can make the shells watery.
• Season as You Go: Taste your sausage and vegetable mixture, and the sauce, as you cook. Adjust salt, pepper, and other seasonings to your preference.
• Generous Garnishes: Don’t skip the fresh basil at the end! It adds a burst of fresh flavor and a beautiful pop of color that brightens the entire dish.

Make-Ahead and Freezing Options

One of the many benefits of this Mediterranean Stuffed Shells recipe is its versatility for meal prep. You can assemble the dish ahead of time, making it an excellent choice for entertaining or busy weeknights.

• To Make Ahead: Assemble the entire dish (stuff the shells, layer with sauce, and top with Parmesan) in an oven-safe baking dish. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24-48 hours. When ready to bake, remove from the refrigerator about 30 minutes prior to baking to allow it to come closer to room temperature. Bake as directed, adding an extra 10-15 minutes to the baking time if starting from cold, or until heated through and bubbly.
• To Freeze (Unbaked): Assemble the stuffed shells in a freezer-safe baking dish. Cover tightly with a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 2-3 months. When ready to bake, you can bake directly from frozen (covered) at 350°F (175°C) for about 60-75 minutes, then uncover and bake for another 15-20 minutes, or until thoroughly heated and bubbly. You might want to reserve a little extra sauce to add just before baking if it looks dry.
• To Freeze (Baked Leftovers): Allow any leftover baked stuffed shells to cool completely. Transfer individual portions to airtight, freezer-safe containers. Freeze for up to 2-3 months. Reheat in the microwave or oven until warmed through.

Frequently Asked Questions

• What are the large pasta shells called? The formal name for the largest size of pasta shells is “conchiglioni.” However, in many grocery stores, particularly in the US, you will most commonly find them labeled as “jumbo shells” or “large pasta shells.”
• Can I make this recipe vegetarian? Absolutely! To transform this into a delicious vegetarian meal, simply omit the Italian chicken sausage. Instead, you can double the amount of crimini mushrooms to maintain a hearty texture, or add other finely diced vegetables like zucchini or bell peppers. Consider adding a can of drained cannellini beans for extra protein and creaminess.
• How do I make the sauce smoother? If you prefer a less chunky and smoother sauce, there are a couple of methods. You can remove the sauce from the stove once it has simmered and carefully purée it using a standard blender or food processor until it reaches your desired consistency. Alternatively, for a more convenient option, use an immersion blender directly in the pot to achieve a silky-smooth sauce.
• Can I use a different type of cheese? While feta and Parmesan are key to the Mediterranean flavor profile, you can experiment. Mozzarella can be added to the filling for extra meltiness, or a blend of Italian cheeses.
• What kind of red wine should I use? A dry red wine like Merlot, Cabernet Sauvignon, or Pinot Noir works best. Use a wine you would enjoy drinking. If you prefer not to use alcohol, you can substitute with a good quality beef or vegetable broth.

What to Serve with Mediterranean Stuffed Shells

While these Mediterranean Stuffed Shells are substantial enough to be a complete meal on their own, pairing them with a light side dish can elevate the dining experience and offer a balanced spread. Here are some fantastic recipes that complement the rich flavors of this dish:

• Classic Panzanella Salad with Basil & Artichokes: A refreshing bread salad with crunchy croutons, fresh tomatoes, basil, and artichokes, offering a delightful textural contrast.
• Easy Roasted Garlic Parmesan Broccolini: Simple yet elegant, the tender-crisp broccolini with savory garlic and Parmesan is a perfect green accompaniment.
• Rosemary Focaccia Bread: A soft, airy focaccia with fragrant rosemary is ideal for soaking up every last drop of the delicious red wine tomato sauce.
• Crispy Eggplant Caprese Salad with Prosciutto: A unique take on Caprese, adding crispy eggplant and savory prosciutto for a flavorful and textural side.
• Greek Orzo Salad: A vibrant and tangy pasta salad with cucumbers, tomatoes, olives, and feta, reinforcing the Mediterranean theme.

More Baked Pasta Recipes to Explore

If you’ve enjoyed the comforting embrace of these Mediterranean Stuffed Shells, you’ll love delving into more of our baked pasta creations. The oven is your friend for creating deeply flavorful and satisfying dishes that often require minimal active cooking time. Keep your oven hot and discover your next favorite pasta meal from this selection:

• Buffalo Chicken Baked Pasta
• Taco Pasta Bake with Creamy Avocado Sauce
• Three Cheese Baked Ziti
• Pizza Baked Spaghetti
• Baked Spaghetti with BBQ Chicken & Bacon

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Mediterranean Stuffed Shells

Mediterranean Stuffed Shells are a delightful pasta dish brimming with savory Italian chicken sausage, sun-dried tomatoes, capers, and feta cheese, all generously coated in a luscious red wine tomato sauce.

Servings:

6
people

Prep Time:

30
mins

Cook Time:

25
mins

Total Time:

55
mins

Author:

Whitney Bond

Course:
Main Course

Cuisine:
Mediterranean

Ingredients

Mediterranean Stuffed Shells

• 6
  oz
  
  jumbo pasta shells
  ,
  approx. 24 shells
• 1
  tbsp
  
  olive oil
  
• ½
  lb
  Italian chicken sausage,
  crumbled
• ½
  cup
  
  red onion
  ,
  diced
• 8
  oz
  crimini mushrooms,
  diced
• 2
  cups
  
  kale
  
• 1
  cup
  
  feta cheese
  ,
  crumbled
• ¼
  cup
  
  capers
  
• ½
  cup
  
  sun dried tomatoes
  
• ½
  cup
  
  parmesan cheese
  ,
  shredded

Red Wine Tomato Sauce

• 2
  tbsp
  
  olive oil
  
• 4
  cloves
  
  garlic
  ,
  minced
• 28
  oz
  
  can diced tomatoes
  
• 6
  oz
  can tomato paste
• ¼
  cup
  red wine
• 1
  tbsp
  
  fresh basil
  ,
  chopped
• 1
  tsp
  
  black pepper
  
• ½
  tsp
  
  red pepper flakes
  
• ½
  tsp
  
  oregano
  
• ½
  tsp
  
  salt
  

Instructions

• Preheat the oven to 350°F (175°C).
• Bring a large pot of salted water to a boil.
• Add jumbo pasta shells and cook until al dente according to package directions. Drain and separate the shells to cool for 5 minutes.
• While pasta is cooking, prepare the sauce: heat 2 tbsp olive oil in a saucepan over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
• Stir in diced tomatoes, tomato paste, and red wine. Add basil, black pepper, red pepper flakes, oregano, and salt. Reduce heat to low and simmer.
• In a large skillet, heat 1 tbsp olive oil over medium heat. Remove sausage from casing, add to skillet, crumble, and cook for 3-4 minutes until browned.
• Add diced red onions and crimini mushrooms to the skillet; cook for 3-4 minutes. Then, add kale and cook for another 3-5 minutes until wilted.
• Transfer the sausage and veggie mixture to a large bowl. Add feta cheese, capers, and sun-dried tomatoes. Stir to combine thoroughly.
• Spoon the sausage, kale, and mushroom mixture into each cooled pasta shell.
• Pour half of the red wine tomato sauce into the bottom of an oven-safe baking dish.
• Arrange the stuffed shells in the dish, with the openings facing up.
• Cover the shells with the remaining sauce, then sprinkle with shredded Parmesan cheese.
• Cover the dish with foil and bake for 25-30 minutes, until heated through and bubbly. Remove foil for the last 5-10 minutes if desired, to brown the cheese.
• Garnish with fresh basil and serve immediately.

Notes

Vegetarian Option: To make this recipe vegetarian, simply omit the Italian chicken sausage. Instead, increase the amount of crimini mushrooms to 1 pound for a heartier filling, or add other favorite diced vegetables like zucchini or bell peppers.

Gluten Free Option: For a gluten-free version of this delicious dish, use a high-quality gluten-free large shell pasta. Ensure all other ingredients are naturally gluten-free.

Nutrition Facts

Serving
4
serving


Calories
450
kcal
(23%)


Carbohydrates
46
g
(15%)


Protein
21
g
(42%)


Fat
21
g
(32%)


Saturated Fat
7
g
(35%)


Cholesterol
54
mg
(18%)


Sodium
1647
mg
(69%)


Potassium
1255
mg
(36%)


Fiber
5
g
(20%)


Sugar
13
g
(14%)


Vitamin A
3285
mg
(66%)


Vitamin C
51.4
mg
(62%)


Calcium
339
mg
(34%)


Iron
4.6
mg
(26%)

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