World's yummiest stuffed shells recipe. I make this all the time. And it freezes great. Recipe from Rae Gun Ramblings

Italian Stuffed Shells Recipe

Freezer Friendly Italian Stuffed Shells Recipe
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Course: Main Course
Keyword: dinner, Food, freezer friendly meal, Recipe


  • 30 to 40 large pasta shells cooked


  • 1 lbs mild Italian sausage
  • 1/2 C white wine optional
  • 4 TBS flour
  • 4 TBS butter if needed
  • 2 C milk
  • 16 ounces shredded mozzarella save some for the topping
  • 1 egg


  • 1 large 28 oz can diced Italian style tomatoes
  • 1/2 onion chopped
  • 1 tsp minced garlic
  • 2 TBS butter
  • 1/2 C white wine optional
  • 1 tsp Italian seasoning or fresh herbs of your choice sage and rosemary are great in this
  • Salt and pepper to taste


  • Make sauce by sauteing onions and garlic in butter.
  • Add tomatoes, wine, and herbs. Simmer for 15 minutes.
  • Add salt and pepper to taste.
  • In a separate pan (I like to use a wok) make the pasta filling. Start by browning the sausage with wine. Remove cooked sausage when wine is mostly cooked down and set aside. If there is a lot of grease drain all but 4 TBS (if there is not that much left use butter).
  • Add 4 TBS of flour to the oil to make a roux.
  • Slowly stir in milk to create a cream sauce. Remove from heat and allow to cool for 10 minutes and add sausage back in.
  • Stir in cheese (reserving some to and add any desired seasoning to taste (ex. onion powder, pepper flakes, herbs, salt and pepper).
  • Stir in egg (you want to the mixture to be warm but not hot enough to cook scramble the egg).
  • Boil the pasta and then run it under cold water to stop the cooking.
  • Put a thin layer of sauce on the bottom of the pan.
  • Fill the shells and layer in the pan. Top with more sauce and a sprinkling of reserved cheese.
  • Bake at 400 F for 20 to 30 minutes until heated through. Allow to stand 5 minutes before serving
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