stuffed shells recipe

Italian Sausage and 5 Cheese Stuffed Shells Recipe with Gluten Free Option! 

Five Cheese Stuffed Shells
Once or twice a year I break down and make my boyfriend one of his favorite meals. It’s not healthy, but it sure tastes good! I usually make the cheese mixture for lasagna but sometimes he gets it stuffed in shells (his favorite). Unfortunately they don’t make gluten free shells that can be stuffed – that I’ve found at least, so this recipe isn’t gluten free. But there are options to make it gluten free at the bottom.

stuffed shells

The first meal I ever made for my family at 7 was lasagna, it’s all about the cheese. Mom taught us to cook young and I’m thankful for it. This recipe is partially that recipe and part of his step-mom’s recipe combined. It’s ooey gooey goodness and I’m glad my diet doesn’t start just yet 😉

Ingredients: 

  • 1 box Jumbo Shells – prepared according to the box, allow to cool
  • 1 Jar of your favorite Pasta Sauce
  • 4 cups shredded Mozzarella, separated
  • 8 oz cream cheese softened
  • 8 oz Spinach Dip – You can use store made if you’re not worried about gluten or use 1/2 of the linked recipe for gluten free
  • 16 oz Ricotta Cheese
  • 16 oz Sour Cream
  • 4 oz Parmesan Cheese
  • 1 lb Italian Sausage, browned.

Directions: 

  1. Preheat your oven to 350 degrees. Prepare and grease a 9″ x 13″ glass casserole dish.
  2. Pour 1/3 of a jar of pasta sauce on the bottom of the dish (We used Prego 3 cheese – because who doesn’t need more cheese in this recipe?) Spread evenly.
  3. In a large bowl mix together 2 cups of your Mozzarella cheese, cream cheese, spinach dip, Ricotta Cheese, Sour Cream and 2 oz of your Parmesan and cooked Italian Sausage.
  4. Scoop large spoonfuls of the cheese mixture into your cooled shells and put them closely together inside the casserole dish. You will have to push them together to make them fit. This is a bit messy – but trust me it’s worth it. Repeat until your shells are all filled, or your run out of filling. It makes a lot of filling, so you will have enough for a box full, you may need another dish 😉
  5. Pour remaining 2/3 of your pasta sauce on top of the prepared shells.
  6. Sprinkle on remaining Parmesan and Mozzarella cheeses.
  7. Bake for 30-45 minutes until your cheese on top is bubbling.

stuffed shells

Gluten Free Alternatives

Rolled Lasagna: If you’re able to find gluten free Lasagna noodles – I wasn’t able to today you can make rolled lasagna. Simply prepare the noodles by the box instructions. Allow them to cool. Dollop on a large scoop of the filling mixture smooth over the noodle. Roll up your lasagna noodles and top with sauce and mozz. Bake at 350 for 30-45 minutes.

Cheese Sauce over Noodles: If you can’t find gluten free lasagna noodles, put a portion of the cheese sauce in a small casserole dish (I did 1/3 of the mixture) top with pasta sauce and mozz. Bake at 350 for 30-45 minutes.

Prepare your favorite gluten free noodles and spoon your hot mixture over top.

Italian Sausage and 5 Cheese Stuffed Shells Recipe

Italian Sausage and 5 Cheese Stuffed Shells Recipe

Ingredients

  • 1 box Jumbo Shells - prepared according to the box, allow to cool
  • 1 Jar of your favorite Pasta Sauce
  • 4 cups shredded Mozzarella, separated
  • 8 oz cream cheese softened
  • 8 oz Spinach Dip - You can use store made if you're not worried about gluten or use 1/2 of the linked recipe for gluten free
  • 16 oz Ricotta Cheese
  • 16 oz Sour Cream
  • 4 oz Parmesan Cheese
  • 1 lb Italian Sausage, browned.

Instructions

  1. Preheat your oven to 350 degrees. Prepare and grease a 9" x 13" glass casserole dish.
  2. Pour 1/3 of a jar of pasta sauce on the bottom of the dish (We used Prego 3 cheese - because who doesn't need more cheese in this recipe?) Spread evenly.
  3. In a large bowl mix together 2 cups of your Mozzarella cheese, cream cheese, spinach dip, Ricotta Cheese, Sour Cream and 2 oz of your Parmesan and cooked Italian Sausage.
  4. Scoop large spoonfuls of the cheese mixture into your cooled shells and put them closely together inside the casserole dish. You will have to push them together to make them fit. This is a bit messy - but trust me it's worth it. Repeat until your shells are all filled, or your run out of filling. It makes a lot of filling, so you will have enough for a box full, you may need another dish 😉
  5. Pour remaining 2/3 of your pasta sauce on top of the prepared shells.
  6. Sprinkle on remaining Parmesan and Mozzarella cheeses.
  7. Bake for 30-45 minutes until your cheese on top is bubbling
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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