Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage is a comfort food classic that will have your belly doing the happy dance! This recipe combines sweet ricotta cheese with savory delicious Italian sausage (wait, we snuck in a little spinach too). The result? An authentic Italian dish that will make everyone run to the table.
This stuffed lumaconi pasta recipe is a great way to vary your weekly pasta meal. Serve it will a green salad and a side of homemade bread. If you are in the mood for dessert make these ahead of time The Best Peanut Butter Bars.
Why I love stuffed lumaconi pasta shells
Lumaconi pasta shells are one of my favorite pasta shapes! Okay, I have a lot, but there is something about these giant pasta shells that scream comfort food. It is the perfect kind of pasta for stuffing and baking. The only hard part is deciding on what to stuff it with since there are so many delicious options!
If you love stuffed shells, or types of stuffed pasta you will love this recipe. I actually prefer the stuffed lumaconi pasta shells more! Since they are smaller you can put a whole one in your mouth! You get the perfect bite of cheesy sausage goodness with the freshness of the tomato sauce.
Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
My mamma talked about several variations for the perfect flavors in these stuffed shells. We knew that we needed to top it with our delicious homemade tomato sauce before baking.
We concluded with a simple combination of Italian cheese mixed with sweet Italian sausage (the hint of fennel spice in the ground sausage adds so much flavor) is a classic combination that can't be beaten.
Adding a little cooked spinach adds an earthy tone and packs in the veggies we all need. The homemade tomato sauce clings to the shells and gets baked with an extra layer of cheese for a baked pasta sensation!
I know you will love this recipe as much as we do! It is hearty without leaving you feeling too heavy and uses fresh ingredients to maximize the flavors.
Here is another baked pasta I love this time of year- Creamy Sausage Baked Ziti "White Baked Ziti".
- Why I love stuffed lumaconi pasta shells
- Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
- Simple Ingredients
- How to make Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
- What does Lumaconi mean in Italian?
- Pasta Variety
- Ricotta Cheese
- What to serve with Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
- Make ahead of time
- Top tip
- More baked pasta recipes
- Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
Start with good quality ingredients and you are sure to achieve the tastiest stuffed shell meal!
- Sweet Italian Ground Sausage
- Lumaconi pasta shells
- Olive oil
- Garlic cloves
- 1 recipe Classic Italian Tomato Sauce (Sugo al Pomodoro) (or your favorite jarred marinara sauce)
- Cooked spinach, liquid removed, and finely chopped
- Whole Milk ricotta cheese
- Shredded mozzarella cheese
- Parmigiano cheese
- Fresh basil leaves
See the recipe card for quantities.
How to make Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
This is one of those easy recipes you will come back to time and time again.
Prepare one recipe for Sugo al Pomodoro (you may also use your favorite jarred tomato sauce). Cook and prepare spinach and set aside. Preheat the oven to 350 degrees F.
In a large skillet, add a bit of oil and cook the onion for about 3 minutes until translucent. Add sausage and garlic and cook over medium-high heat, until pork is no longer pink; drain any excess liquid. Break up the ground sausage into smaller pieces while cooking. I like to cook until crispy edges. Let cool.
In a large bowl, combine egg, spinach, ricotta cheese, 1 cup of mozzarella, ½ cup Parmigiano or Parmesan cheese, basil, and prepared sausage. Set aside.
Bring a large pot of salted water to a boil. Cook pasta shells* according to package directions until al-dente. Drain and set on a clean tea towel, so they do not stick together as you are stuffing them individually.
Coat the sides and bottom of a 3-quart baking dish with olive oil. Pour half of the prepared tomato sauce into the baking dish.
Stuff shells with meat and cheese mixture; arrange in the prepared baking dish.
Pour the remaining sauce over the shells and sprinkle with the rest of the cheese.
Cover and bake at 350°F for 30 minutes.
Hint: Remember that you want al dente pasta for the best results. Read my guide on cooking pasta perfectly every time.
What does Lumaconi mean in Italian?
Simply translated the Italian word for snail is lumacha (singular). Lumaconi pasta shells refers to the big or large shell of a snail.
Lumaconi, also known as lumache (plural) in Italian, are big ridged pasta shells shaped like snail shells. Typically, they are stuffed with a variety of fillings and baked with a little sauce remaining a bit dry or covered in a sauce.
You can also use lumaconi shells in traditional pasta recipes and use your favorite sauce to accompany the giant pasta shells. Basically, you are looking for a chunky sauce that can sneak its way into the large snail-like shell. Here are a few sauces that I recommend.
The oversized shapes and the rough artisan texture make a perfect way to hold your favorite pasta sauce.
While this Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage recipe works well with this fun pasta shape there are others that will work just as well!
- Giant shells
- Any large pasta shape that is adequate for stuffing
No matter what pasta you use you want to make sure to follow my guide on how to cook pasta perfectly every time!
I recommend a good quality ricotta brand that is full fat. If you buy "cheap ricotta" or use part-skim ricotta it will be more watery and grainy and change the consistency of the ricotta. We want the best of the best for this stuffed pasta recipe.
For the mozzarella and Parmigiano cheese see why I recommended grating your own I in this post TOP 5 Reasons Why You Should Grate Your Own Cheese.
Where to buy lumaconi pasta
You can buy a bag of lumaconi pasta at most specialty Italian grocery stores. I do know that HemisFares brand that Kroger stores sell and they are great quality. They are harder to find at local grocery stores in the United States than in Italy, but they are still available. If you want a shortcut and want them delivered to your house here is the kind I buy from Amazon.
I recommend looking for a bronze mold variety to ensure quality. The slightly rough edges insure a perfectly al-dente texture and help cling to the sauce in a great way! Read more about why pasta quality matters here- Cheap vs. Expensive Pasta (Why Pasta Quality Matters!).
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Try the original recipe the first time you make this stuffed lumaconi recipe then try a variation the next time you make it!
- Spicy - add chili flakes to up the spice level in this recipe
- Sausage - this recipe calls for mild or, sweet Italian sausage you can certainly use spicy Italian sausage if you prefer.
- Cheese - you can use pecorino romano cheese instead of Parmigiano to mix it up if you like. You can even use a combination of both.
- You can also use cottage cheese or cream cheese instead of ricotta cheese. It is not traditionally Italian, but I won't tell anyone!
- Greens - Instead of spinach, you can use any hearty greens such as kale, chicory, collard greens, or swiss chard.
Try these fillings the next time you make stuffed shells.
If you like this recipe you may also love Orecchiette with Sausage Peppers and Arugula (video), Easy Italian Sausage and Peppers Skillet Recipe, and Italian Beans and Greens Recipe (Escarole).
What to serve with Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage
This delicious pasta recipe is filling all on its own. All you need is some delicious Italian bread and a simple salad. If you want to go all out- serve these as an appetizer Best Italian Zucchini Fritters (easy recipe)!
Make ahead of time
Make ahead If you need to make it a day before using, refrigerate the assembled pasta shells before baking. Add about 10 minutes to the baking time if baking a refrigerated pan of pasta shells.
If you assemble and bake the pasta ahead of time, it keeps in the fridge for about three days. To keep it longer, freeze it and reheat it before serving.
Pasta should not be left to sit out in the open uncovered for more than two hours. Store in an airtight container. Make sure to store your leftovers after your meal!
- Don't overcook your pasta for baked pasta dishes as they will cook a little more in the sauce in the oven.
More baked pasta recipes
Here are more traditional baked pasta recipes you will love.
- Creamy Baked Ziti Recipe with Sausage
- Baked Ham and Cheese Pasta (with White Sauce)
- Stuffed Manicotti Recipe with Spinach and Mushroom
- Authentic Spinach and Ricotta Lasagna with Tomato Sauce
- Classic Italian Lasagna Bolognese with Bechamel Sauce
If you don't have lumaconi pasta shells you can use any large pasta shells that you can fill. Options include conchiglioni (giant pasta shells) and manicotti.
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.Print
- 1 package (453 g) Sweet Italian Ground Sausage
- 1 package (454 g) lumaconi pasta shells
- 2 cloves garlic, diced
- ½ cup yellow onion, diced
- 1 tablespoon olive oil
- 1 recipe Classic Italian Tomato Sauce (Sugo al Pomodoro)
- 1 egg, beaten
- 1 cup cooked spinach, liquid removed and finely chopped
- 1 container (454 g) of whole milk ricotta cheese
- 2 cups freshly shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- ¼ cup fresh basil leaves, chopped or 1 tablespoon dried basil
- Prepare one recipe for Sugo al Pomodoro (you may also use your favorite jarred tomato sauce). Cook and prepare spinach and set aside. Preheat the oven to 350 degrees F.
- In a large skillet, add a bit of oil and cook the onion for about 3 minutes until translucent. Add sausage and garlic and cook over medium-high heat, until pork is no longer pink; drain any excess liquid. Break up the ground sausage into smaller pieces while cooking. I like to cook until crispy edges. Let cool.
- In a large bowl, combine egg, spinach, ricotta cheese, 1 cup of mozzarella, ½ cup Parmigiano or Parmesan cheese, basil, and prepared sausage. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta shells* according to package directions until al-dente. Drain and set on a clean tea towel, so they do not stick together as you are stuffing them individually.
- Coat the sides and bottom of a 3-quart baking dish with olive oil. Pour half of the prepared tomato sauce into the baking dish.
- Stuff shells with meat and cheese mixture; arrange in the prepared baking dish. Depending on how you arrange the shells you may need to stack them in order to fit them all the baking dish.
- Pour the remaining tomato sauce over the shells. Sprinkle with remaining mozzarella and Parmigiano cheese.
- Bake at 350°F for 30 minutes until cheese is melted and sauce is bubbly.
*make sure to follow my guide on how to cook pasta perfectly every time!
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: pasta, stuffed pasta, baked pasta, sausage, ricotta, cheese, spinach, main dish