Name: Spicy Sausage Stuffed Jumbo Pasta Shells with Lemon Basil Drizzle
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 jumbo pasta shells; 8 oz spicy Italian sausage, casing removed; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cups marinara sauce; 1 large egg; 2 tbsp chopped fresh basil, plus more for garnish; 1 lemon, zested and juiced; 2 tbsp olive oil; 1/2 tsp crushed red pepper flakes; Salt and black pepper, to taste

Let’s Dive Into Spicy Sausage Stuffed Jumbo Pasta Shells (With Lemon Basil Drizzle!)

Okay, so here’s the thing: I first made these spicy sausage stuffed shells for a potluck, and honestly, it was mostly to show off a bit (don’t judge, we’ve all been there). My neighbor’s dog kept sniffing around the kitchen the whole time—always a good sign, right? Anyway, the dish disappeared faster than my willpower at a bakery. And for real, that lemon basil drizzle? It basically makes the whole thing sing. I’d almost eat it straight, but, you know, restraint and all that jazz.

Why You’ll Love This (Or: Why I Keep Making It)

I make this when I want something hearty but still a little bit zippy. My family goes absolutely bananas for it (even my cousin Jamie, who claims to hate basil—go figure). Plus, the leftovers taste even better the next day. Sometimes the shells are a little stubborn about staying upright in the pan, but that’s part of the adventure. Honestly, it’s the lemon basil drizzle that gets everyone talking—I’ve had friends ask for the recipe mid-bite. Oh, and if you’re ever feeling a bit lazy, just know I’ve totally skipped the drizzle and it still works, but, um, maybe don’t tell my mom I said that.

What You’ll Need (And What I Sometimes Swap)

18-20 jumbo pasta shells (I’ve used cannelloni tubes in a pinch; not as pretty but still tasty)
500g spicy Italian sausage, casings removed (or mild if you’re not into spice—my uncle swears by chorizo, though that’s a whole other vibe)
1 small onion, finely chopped (sometimes I just use half if I’m feeling lazy)
2 cloves garlic, minced (I may or may not double this, depending on mood)
1 cup ricotta cheese (my grandmother insists on full-fat, but honestly, whatever’s on sale is just fine)
1 cup grated mozzarella (pre-shredded works, but fresh is nice when you can swing it)
1/2 cup grated parmesan (sometimes I toss in a little pecorino instead if I have it)
2 tablespoons chopped fresh basil (dried in winter, but, eh, not quite the same)
1/2 teaspoon chili flakes (optional—skip it if your sausage is super spicy)
1 jar (about 700ml) of your favorite tomato sauce (I love Rao’s, but Aldi’s is pretty solid too)
Salt and pepper (I’m not a monster; I eyeball it)
For the Lemon Basil Drizzle:
Juice and zest of 1 lemon (sometimes I sneak in a bit extra zest—oops)
2 tablespoons olive oil (I’ve used avocado oil when I ran out—no biggie)
2 tablespoons chopped fresh basil
Pinch of salt

Here’s What To Do (With My Usual Tangents)

Cook the shells: Bring a big pot of salted water to a boil. Add shells and cook until barely al dente—like, just bendy but not falling apart. Drain and set aside. Sometimes I rinse them so they don’t stick, but apparently that’s a no-no in Italy. Sorry, Nonna.
Prep the filling: Toss your sausage (out of its casing!) into a pan over medium heat. Break it up and cook till it’s no longer pink. Add chopped onion and garlic. Stir till soft. Take it off the heat, let it cool for a sec (this is usually when I sneak a bite—or two).
Mix cheeses: In a bowl, combine ricotta, mozzarella, parmesan, basil, and chili flakes if using. Stir in the cooled sausage mixture. Season with salt and pepper. If it looks a little dry, you can splash in a tablespoon of milk. Or don’t. Up to you.
Fill the shells: Spoon a bit of tomato sauce into a baking dish just to coat the bottom. Now, stuff each shell generously with your filling and nestle them into the dish. I’m not a perfectionist—some shells break, some tip over. Nobody cares.
Sauce it up: Pour the rest of the tomato sauce over the shells. Sprinkle extra mozz if you’re feeling wild.
Bake: Cover with foil and bake at 180°C (350°F) for 25 minutes, then uncover and broil for 5-7 minutes for those crispy edges. But keep an eye on it—or you’ll end up with charcoal. Trust me.
Drizzly business: While the shells bake, whisk together lemon juice, zest, olive oil, basil, and a pinch of salt. I sometimes let it sit for a few minutes so the flavors mellow. If it separates, just give it another stir. Easy peasy.
Finishing touches: Once the shells are out, let them cool for a few minutes (or risk burning your tongue, your call). Drizzle that sunshiney lemon basil sauce all over the top. Admire. Take a picture if you must.

Notes From the Trenches (Aka, What I Learned the Hard Way)

Don’t overstuff the shells. I know it’s tempting. They’ll burst and look wonky, but still taste good—just messier to serve.
If your sausage is super fatty, drain off some grease or it’ll make the filling a bit…slippery. Learned that the messy way.
Actually, I find it works better if you let the whole thing rest for 10 minutes—everything sets and is easier to serve.
I once forgot the lemon drizzle entirely. The meal was still good, but everyone kept asking what was “missing.”

Variations I’ve Tried (And One I Regret)

Used ground turkey instead of sausage—tasted lighter, but I had to double the seasoning. Not bad, just different.
Added spinach to the cheese mix. Great way to sneak in some green stuff. Even tricked myself!
Tried a vegan version with lentil sausage and almond ricotta. Honestly, the texture was off, but maybe I did something wrong.
Subbed in penne and turned it into a pasta bake because I ran out of shells. Didn’t look as fancy, but zero complaints at the table.

Stuff You’ll Need (But There Are Workarounds)

Large pot for boiling pasta (I used my stockpot one time when everything else was dirty. Worked fine.)
Big skillet for sausage
Mixing bowls (or, honestly, a clean saucepan in a pinch)
Baking dish (any size that fits; I’ve crammed shells into a cake pan before—bit of a squeeze, but did the job)
Whisk or fork for drizzle (no special gadgets needed)

Spicy Sausage Stuffed Jumbo Pasta Shells with Lemon Basil Drizzle

How To Store (If You Somehow Have Leftovers)

Pop leftovers in a container and refrigerate. They’ll keep 3 days easy, probably up to 4, but honestly, in my house it never lasts more than a day! You can freeze single portions too. If you do, thaw overnight and reheat gently—microwave is fine, oven is better if you have the patience.

How I Like To Serve (And One Family Quirk)

I usually just toss a big salad on the table (arugula, if I’m feeling fancy), open a bottle of cheap red, and call it a meal. But—and this is odd—my brother insists on garlic bread every time, so that’s become our thing. I’ve also served these shells as part of a big Italian-style spread with olives and roasted veggies. Oh, and always, more bread for soaking up the sauce. You get the idea.

Pro Tips (Learned The Silly Way)

I once tried rushing the shell filling step and regretted it—ended up with half-empty shells and a lumpy mess. Take your time here, trust me.
Don’t skip letting things cool before adding the drizzle. Otherwise, it just soaks in and you lose that fresh kick.
Oh, and taste as you go. Seriously. I’ve forgotten salt more times than I care to admit.

Your Questions, Answered (Well, Most of Them)

Q: Can I make these ahead?
Definitely. I’ve prepped the whole thing, covered, and stashed it in the fridge overnight. Just bake an extra 10 minutes if it’s cold form the fridge.

Q: What’s the deal with the lemon basil drizzle—can I skip it?
You can skip it, but I really think it makes the dish pop. It’s not hard—promise!—and worth the extra 5 minutes.

Q: Can I freeze this?
Yep. I freeze individual portions in foil containers. Just don’t expect the cheese to be quite as oozy when you reheat. Still good, though.

Q: Is there a store-bought sauce you recommend?
Honestly, I love Rao’s Marinara, but I’ve used everything from homemade to Aldi’s jarred sauce. Use what you like, no judgment.

Q: Do I have to use spicy sausage?
Nope, use whatever sausage you like. Even a mix of sweet and spicy works. Or go mild and add your own kick with chili flakes.

Just One Last Little Thing

Alright, if you actually made it this far, hats off to you. And if you try this, let me know how it turns out. Or if you have a weird hack (like my friend who microwaves the shells before stuffing—don’t ask), tell me, because I’m all for shortcuts on busy nights. Life’s too short for perfect pasta, but this one comes pretty close.

Oh, and if you’re ever looking for more pasta inspiration, I shamelessly love The Kitchn’s pasta archives—so many good ideas, even if some are a bit out there.