Up next in 10
The Easiest Italian Stuffed Shells You’ll Ever Make (With Sausage & Peppers!)
Nov 6, 2025
Today we’re making Stuffed Jumbo Shells with Italian Sausage, Peppers, and Cheese a rich, comforting dish that’s full of flavor and totally irresistible. Hot Italian sausage, sweet bell peppers, garlic, and onion come together in a hearty tomato sauce, then get stuffed into tender jumbo pasta shells and baked with plenty of mozzarella and pecorino cheese. It’s cozy, cheesy, and pure Italian comfort in every bite. Perfect for Sunday dinner, holidays, or anytime you want to impress your family without spending hours in the kitchen!
View Video Transcript
0:00
Hello everybody. Today we make a stuffed shell with a sausage and pepper
0:06
For the ingredient we got a nice green pepper, red pepper, garlic
0:13
half onion, shell, hot Italian sausage, pecorino cheese and mozzarella. Okay, now we got to take the sausage I got to do. I take it out of the gut
0:27
I call it budelle. I squeeze in the middle like this. Look at this nice, it come out. Boom
0:36
Okay, now we start with the pots over here. I got to do the sausage first
0:42
Oil it off. Got the sausage, she got a little fat. I don't want too much greasy for my stuff for the shell
0:52
This is the sausage. This is got to be nice. Little piece is got to come
0:59
I got to stuff everything. Now this is got to break everything
1:07
to make like chopped meat, okay? Got this after when I got to eat this stuff shell
1:15
Hey, it come out really good. The sausage, the pepper, the garlic, the onion
1:21
We gotta put cheese, pecorino cheese, mozzarella. Everything you gotta stick together this
1:29
Another thing, I got my own tomato sauce. This I was making this year
1:34
Everybody saw the recipe I did on the outside I cooked this tomato
1:40
It's time, we put the onion, and the garlic. Turn it together with the sausage
1:50
We will cook like maybe a minute and a half the garlic the onion the sausage After that we got to pour the red and green pepper Okay now this is ready
2:05
And now it's time for the pepper. Look, beautiful. And now this is gonna cook like this
2:15
And you gotta cook really slow. And once in a while, make sure it turns everything
2:21
Okay, no one burn. and now I gotta use the shell I gotta cook, about nine minutes
2:30
I've sold already and you make a nice turn, okay. This on the top, do with the spoon, okay, go right down
2:41
Not turn too fast, you don't want to break the shell. When the past is done, the sausage, the stuff for the shell
2:50
it be done the same time. Now I got the sauce over here and I put the gas on and
2:57
really low and like this everything be ready the same time. Okay now the sausage
3:03
everything the mix it's done but I want to take it out I put on this dish
3:08
that it will cool off and I got it mixed with the cheese. And we take it out for this
3:15
This pasta gets really really hot now. Okay now the pasta is ready
3:21
Now we take over here, got this, you got to cool off
3:25
I got to drain. I take some of the cold water inside
3:31
Okay you got to stop the cook. And we take the water like this
3:39
Cold water. Oh look how beautiful, look at this shell. Okay, now we drain, and I'll pour right over here
3:51
Okay, good. After that that it Look how beautiful look this shell Not too much al dente but like this it really good Because this earth you gotta cook in the oven Okay now I shred already the pecorino cheese and the mozzarella
4:08
And I put a little bit over here to mix, and a little bit mozzarella
4:16
And this one, you go in the oven, and melt everything, and plus
4:22
This and this, it goes on top. It got to look so nice
4:28
And we start with this of the parts I want to use for the stuffed shell
4:33
And what I do, I pour some sauce on a bottle of the pot, like that
4:41
But make sure to spread the sauce all over the pot. Now we got to stuff
4:49
Now with a little spoon, it helps you to soften the shell and you do like this
4:59
It looks beautiful. Look at that. And we put one by one on these parts
5:06
Now, this job you do at home, especially on Friday night, make this
5:16
Teach the kids to do this. They'll be so happy. Okay. Okay, now I stuffed all
5:24
And now I gotta put some of the sauce. Each one, I put right on the top like this
5:32
The cover. The stuff. Like I said, after this you gotta go in the oven
5:38
So beautiful. Okay, I got the oven on. It's 400 degrees. It gotta go for 20 minutes
5:46
Let's open the oven. And now, it go right over here. Okay
5:54
Look how beautiful it look It got to be more beautiful when I take it out After we put the mozzarella the pecorino cheese on the top can I put it now if I put it now it burn all the mozzarella on the top for 20 minutes
6:07
We put it at the end. Now this, it was for 15 minutes
6:12
Now it's time to put the mozzarella, and I want to put a little pecorino cheese too
6:18
On the top. Look how beautiful it looks now. Okay, now this is done
6:26
And now you gotta go in the oven for five more minutes
6:31
For the mozzarella, you gotta be all melted down. Ready to go
6:36
Take it out of the oven. Look how beautiful it look. Ain't no nice
6:42
Mm, really nice. I hope somebody make, got one compliment for me
6:47
See somebody say, Chef Pascual is so good. Now we leave it cool off a little bit and we can start it
6:58
Okay, now it's time to taste my stuffy shell. And let's take, oh look beautiful
7:08
I want to take one, and I want to take another one
7:14
Oh, the mozzarella. It look really really good
7:24
It's delicious. The taste you got, the pepper, everything
7:35
It tastes so good. Look at my Hoya baby
#Cooking & Recipes
#Cuisines
#Grains & Pasta