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Stuffed pasta shells baked with sausage and leek

90 min

Not every shell has a pearl in it, but in this case, that’s even better — the meat stuffing is much tastier!


  • A pack of chicken sausage from Morliny (about 0.5 kg / 1.1 lb)
  • 500 g (1.1 lb) of pasta shells
  • 1 can of peas
  • 1 leek (white part)
  • 200 g (7 oz) of grated mozzarella cheese
  • 3 tablespoons of sour cream
  • A bunch of chives
  • Salt and pepper to taste
  • 500 ml of tomato puree
  • 1 teaspoon of granulated garlic
  • 1 teaspoon of oregano


Step 1

Boil the pasta shells al dente in salted water. Peel the sausage from the casing and crush it with a fork. Thinly slice the leek. Chop the chives.

Step 2

Mix the sausage, leek, and chives in a bowl. Add sour cream and cheese (leave a little for sprinkling on top). Add canned peas and mix thoroughly. Season with Salt and pepper to taste.

Step 3

Use a baking dish to mix tomato puree with oregano and garlic. Season with salt and pepper. Stuff the shell with the previously prepared stuffing and place it over the tomato sauce. Sprinkle everything with cheese and bake in the oven preheated to 200 °C (392 °F) for about 20–30 minutes.