Sicilian Stuffed Shells with Sausage, Broccoli Rabe, and Pine Nuts

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A rustic Sicilian-inspired baked pasta featuring jumbo shells stuffed with a savory mixture of Italian sausage, tender broccoli rabe, and creamy ricotta, finished with a bright tomato sauce and toasted pine nuts. This dish brings together the earthy bitterness of broccoli rabe, the richness of sausage, and the sweetness of golden pine nuts in one comforting bake.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 34 gFat
• 12 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 9 gSugar
• 30 gProtein
• 890 mgSodium
• 850 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Tomato Sauce

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• One 28-ounce can crushed San Marzano tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Kosher salt and black pepper, to taste
• Fresh basil leaves, torn

For the Filling

• 1 pound Italian sausage (sweet or hot), casings removed
• 1 bunch broccoli rabe, trimmed and roughly chopped (about 4 cups)
• 2 cups whole-milk ricotta cheese
• 1 large egg, beaten
• 3/4 cup finely grated Pecorino Romano, divided
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup toasted pine nuts, plus more for garnish

For the Pasta and Topping

• 18 jumbo pasta shells (about 12 ounces)
• 1 cup shredded low-moisture mozzarella
• 2 tablespoons extra-virgin olive oil
• Freshly cracked black pepper, for finishing

Directions

1. Preheat oven to 375°F. Bring a large pot of generously salted water to a boil for the shells.
2. In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook until browned and cooked through, about 6-7 minutes. Transfer sausage to a plate with a slotted spoon, leaving rendered fat in the pan.
3. In the same skillet with the sausage fat, add the broccoli rabe with a pinch of salt. Sauté over medium-high heat, stirring occasionally, until tender and slightly charred, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop.
4. In a large bowl, combine the cooled sausage, chopped broccoli rabe, ricotta, egg, 1/2 cup Pecorino Romano, and nutmeg. Mix until evenly incorporated. Season with salt and pepper.
5. Cook the jumbo shells in the boiling water for 2 minutes less than package directions, until just shy of al dente (they will finish in the oven). Drain and spread on a sheet pan to cool, separating them so they don't stick.
6. Meanwhile, make the sauce: In the same skillet, heat 2 tablespoons olive oil over medium heat. Add sliced garlic and cook until golden, about 2 minutes. Add crushed tomatoes, oregano, red pepper flakes, and a big pinch of salt. Simmer for 10 minutes, then stir in the torn basil and remove from heat.
7. Spread half of the tomato sauce in the bottom of a large 9×13-inch baking dish. Fill each shell with about 2 heaping tablespoons of the sausage-ricotta filling and arrange them seam-side up in the dish. Spoon the remaining sauce over the shells.
8. Drizzle shells with olive oil, then scatter mozzarella and the remaining 1/4 cup Pecorino Romano evenly over the top. Sprinkle with pine nuts.
9. Cover tightly with foil and bake for 20 minutes. Remove foil and bake another 15-20 minutes until cheese is golden and bubbly and shells are heated through.
10. Let rest 5 minutes before serving. Finish with freshly cracked black pepper and extra pine nuts if desired.

Cook’s Notes

• Par-cooking the shells prevents them from cracking during filling and ensures they bake to a perfect tender texture.
• Toasting pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brings out their sweetness—watch them closely as they burn easily.
• If broccoli rabe is too bitter for your taste, blanch it in salted boiling water for 1 minute before sautéing to tame the bitterness.
• The dish can be assembled up to step 8 and refrigerated for up to 24 hours; add 10 extra minutes to the covered baking time if baking from cold.
• Use a scoop or piping bag to fill the shells cleanly—this keeps the filling mess-free and portioned evenly.