Mediterranean Sausage-Stuffed Shells Recipe

Enjoy Mediterranean-inspired Stuffed Shells with savory sausage, tangy sun-dried tomatoes, briny capers and creamy feta—finished with a rich red wine tomato sauce. These stuffed shells are packed with flavor, easy to prepare ahead, and perfect for weeknights or entertaining.

Stuffed shells are a comforting, crowd-pleasing dish that reheats beautifully and can be assembled in advance. This Mediterranean version layers Italian-style chicken sausage with mushrooms, kale, sun-dried tomatoes, capers and feta, then bakes everything in a homemade red wine tomato sauce for a bright, savory finish. It’s a flavorful twist on classic baked pasta and can be on the table in under an hour.

Ingredients

• Jumbo pasta shells – look for conchiglioni or jumbo shells in the pasta aisle (about 6 oz, roughly 24 shells).
• Sun-dried tomato chicken sausage – or any Mediterranean/Italian-flavored sausage you prefer, removed from casings and crumbled.
• Red onion, diced.
• Crimini mushrooms (baby bellas), diced; white button mushrooms also work.
• Kale – curly kale is used here; spinach is an easy substitute.
• Feta cheese, crumbled.
• Capers.
• Sun-dried tomatoes, drained and chopped if packed in oil.
• Parmesan cheese, shredded.
• Olive oil.
• Garlic cloves, minced.
• Diced tomatoes (canned).
• Tomato paste.
• Red wine (a splash for the sauce).
• Seasonings – fresh basil, red pepper flakes, dried oregano, salt and black pepper.

Step by step instructions

1. Preheat and cook the shells. Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil, add the jumbo shells and cook until al dente. Drain, separate the shells and set aside to cool slightly so they’re easier to fill.

2. Make the red wine tomato sauce. In a saucepan over medium heat, warm 2 tablespoons olive oil. Sauté the minced garlic 1–2 minutes until fragrant. Add the diced tomatoes, tomato paste and red wine, then stir in chopped fresh basil, red pepper flakes, oregano, black pepper and salt. Reduce heat to low and let the sauce simmer gently while you prepare the filling—this builds flavor and reduces excess liquid.

3. Brown the sausage and sauté the vegetables. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the crumbled sausage and cook 3–4 minutes until browned. Add the diced red onion and mushrooms and cook 3–4 minutes more, then stir in the kale and cook until wilted, about 3–5 minutes.

4. Combine the filling. Transfer the sausage and vegetables to a large bowl. Add crumbled feta, capers and chopped sun-dried tomatoes. Stir gently to combine—the feta adds creaminess and the capers bring bright, briny notes.

5. Stuff the shells. Spoon the sausage and vegetable mixture into each cooked shell, filling them generously but not overstuffing so they hold their shape.

6. Assemble and bake. Pour half of the red wine tomato sauce into the bottom of an oven-safe baking dish to create a sauce base. Arrange the stuffed shells in the dish with the openings facing up. Spoon the remaining sauce evenly over the shells and finish with shredded Parmesan cheese. Bake at 350°F for 25–30 minutes until heated through and the cheese is melted and lightly golden.

7. Garnish and serve. Remove the dish from the oven and let rest a few minutes. Sprinkle with extra fresh basil and an optional drizzle of good olive oil before serving.

Frequently asked questions

• What are the large pasta shells called? The largest pasta shells are often labeled “jumbo shells” or conchiglioni; they’re designed for stuffing.
• Can I make this recipe vegetarian? Yes. Omit the sausage and increase the mushrooms, or use a plant-based sausage substitute for similar texture and flavor.
• How can I make the sauce smoother? For a smooth sauce, blend the simmered sauce briefly in a blender or use an immersion blender right in the pot. Season to taste after blending.

What to serve with it

This dish stands on its own but pairs beautifully with light, fresh sides. Try a crisp panzanella salad, roasted broccolini, rosemary focaccia or a Greek-style orzo salad to complement the Mediterranean flavors.

More baked pasta recipes to try

If you enjoy baked pasta, consider trying other comforting casseroles and pasta bakes that are great for feeding a family or saving for leftovers.

Recipe details

Mediterranean Stuffed Shells

Makes: 6 servings | Prep time: about 30 minutes | Cook time: about 25 minutes | Total time: about 55 minutes

Author: Whitney Bond (recipe adapted and presented here for clarity)