Easy Venison Sausage Skillet Stuffed Shells
This Skillet Venison Stuffed Shells recipe combines Italian venison sausage, creamy ricotta, and marinara for the ultimate wild game comfort food.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 12-16 jumbo pasta shells
- 1 lb Italian venison sausage
- 5 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 16 oz whole-milk ricotta
- 2 large eggs
- ¾ cup grated Parmesan
- 12 oz mozzarella, shredded & divided
- 1–2 tsp Italian seasoning
- 24–32 oz marinara
- Optional: red pepper flakes, fresh parsley or basil
If needed: Quick Venison “Sausage”
- 1 pound ground Venison
- 1 teaspoon Salt, Garlic Powder, Onion Powder, Italian Seasoning
- ½ teaspoon Black Pepper, Paprika
- ½ teaspoon Red Pepper Flakes (optional)
Instructions
- Preheat your oven to 350 degrees F.
- Bring a pot of salted water to a boil and cook shells 1–2 minutes shy of al dente. Drain and cool.
- In a large cast iron skillet over medium heat, brown venison sausage until cooked through. Add garlic and cook 1 minute. Stir in spinach until wilted. Stir in about 1 cup marinara directly into the skillet and spread it evenly. Remove from heat.
- In a bowl, combine ricotta, eggs, Parmesan, ⅓ of the mozzarella, Italian seasoning, salt, and pepper.
- Stuff shells generously and nestle them into the skillet, open-side up. Spoon remaining marinara over top and finish with remaining mozzarella. Usually one 24 ounce jar works, add additional sauce if desired.
- Cover with foil and bake for 25-30 minutes. Uncover and bake for another 5–10 minutes until bubbly and golden. Rest 5 minutes before serving. Garnish with fresh parsley or basil