Keto Sausage and Bell Pepper Stuffed Jumbo Shells
Hearty jumbo pasta shells filled with a savory mixture of browned sausage, sautéed bell peppers, and onions, topped with marinara sauce and melted Italian cheese. This comforting dish combines classic Italian-American flavors in an easy weeknight dinner that's perfect for feeding families or entertaining guests. The shells are cooked just shy of al dente to prevent splitting during baking, while the sausage and vegetable filling creates a satisfying protein-packed meal that both kids and adults will love.
Ingredients
- 2 cups marinara sauce
- 12 ounce jumbo shellsziti pasta1:1gluten-free
use gluten-free pasta
- 4 links sausage, removed from casing (turkey or pork, sweet or spicy)
- 1 tablespoon light extra virgin olive oil
- 1 cup bell peppers, diced
- ½ sweet onion, diced
- 2 teaspoons Italian seasoning
- 2 cups Italian cheeses, shreddedmozzarella and parmesan1:1vegetarian
use 1 cup each cheese type
Instructions
- 1
Preheat oven to 350 degrees
- 2
Boil large pot of water with optional salt and cook shells according to package directions minus 1 minute
- 3
Drain shells and rinse with cold water immediately
- 4
Transfer shells upside down to paper towel lined cookie sheet to drain
- 5
Brown sausage in large skillet over medium-high heat for 5 minutes, breaking up with spatula
- 6
Remove sausage to paper towel-lined plate to drain grease
- 7
Add olive oil, bell peppers, and onion to same hot skillet
- 8
Saute vegetables for 5-7 minutes until soft
- 9
Transfer vegetables to mixing bowl
- 10
Add browned sausage, Italian seasoning and 1 cup shredded cheese to bell pepper mixture and toss
- 11
Spread marinara sauce in bottom of 9x13 dish
- 12
Fill each shell with sausage mixture and place upright in dish
- 13
Cover with remaining marinara sauce and 1 cup shredded cheese
- 14
Bake uncovered for 15 minutes
- 15
Cool for a few minutes before serving
Tips
Cook shells 1 minute less than package directions to prevent them from splitting when stuffed and baked.
Drain shells upside down on paper towels to remove excess water that could make the dish watery.
Use any combination of sweet or spicy turkey or pork sausage based on your heat preference.
Good to Know
Refrigerate covered for up to 3 days. Reheat in oven at 350F until heated through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed.
Serve hot with side salad and garlic bread for a complete Italian-style dinner.
Common Mistakes
Don't overcook shells initially to avoid mushy texture after baking.
Drain sausage grease completely to prevent greasy final dish.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use gluten-free pasta
General Alternatives
use 1 cup each cheese type
FAQ
Can I freeze stuffed shells?
Yes, assemble without baking, cover tightly and freeze up to 3 months. Bake from frozen, adding 10-15 extra minutes.
What if my shells split while cooking?
Use split shells anyway - they'll still hold filling and taste great. Cook future batches 1-2 minutes less.
Can I use different vegetables?
Absolutely. Try mushrooms, zucchini, or spinach. Saute until tender and drain excess moisture before mixing.