Recipe for Sausage and Tuscan Kale Stuffed Jumbo Shells Pasta from Barilla Canada

Rich, creamy, and savoury, these Sausage and Tuscan Kale Stuffed Jumbo Shells from Barilla Canada are the ultimate baked pasta comfort dish. Finished with a silky tomato cream sauce and plenty of melted cheese, they’re perfect for a cozy family dinner, and a delicious way to celebrate Italian Heritage Month.

To mark the occasion, Barilla Canada is bringing back its annual Pastaport Contest, giving Canadians the chance to win a trip for two to Italy and an F1® Race Weekend experience at the FORMULA 1 PIRELLI GRAN PREMIO D’ITALIA 2026, valued at $16,000 CAD. As part of Barilla’s global partnership with F1®, the campaign celebrates Domenica Italiana — the Italian tradition of gathering around the table with family and friends to share a meal. Inspired by flavours and culinary traditions from across Italy, Barilla’s regional recipes are designed to bring Canadians together over comforting, home-cooked Italian dishes like these hearty stuffed shells.

Sausage and Tuscan Kale Stuffed Jumbo Shells Pasta

Serves 5

Ingredients:

• 1 box Barilla Jumbo Shells
• Pinch of salt
• 1 tbsp Olive oil

Filling

• 1 lb Italian sausage (casings removed)
• 1 Shallot, finely diced
• 3 Cloves garlic, minced
• 2–3 cups Packed Tuscan kale, stems stripped and finely chopped
• 1 cup Ricotta
• 1/2 cup Parmesan
• 1/2 cup Mozzarella
• 1 Egg yolk
• Zest of 1/2 lemon
• 1/4 tsp Red pepper flakes
• Pinch of salt
• Pinch of pepper
• Pinch of fresh basil

Sauce

• 1 tbsp Olive oil
• 2 Cloves garlic, minced
• 1 can (400ml) Crushed tomatoes
• 1 tsp Oregano
• Pinch of sugar
• Pinch of salt
• Pinch of pepper
• Pinch of basil
• 1/2 cup Heavy cream

Directions:

1. Boil salted water and cook Barilla Jumbo Shells for 2 minutes less than on the box.
2. Reserve ½ cup pasta water, drain, toss with olive oil.
3. For the filling, brown sausage for four minutes, add shallot and garlic and cook for an additional minute, add Tuscan kale, and cook until wilted. Transfer to bowl, cool for two minutes.
4. Fold in ricotta, parmesan, mozzarella, egg yolk, lemon zest, red pepper, salt, pepper, basil.
5. Fill shells with a spoon, generous mounded fills
6. For the sauce, wipe the pan, add oil and garlic, and cook for 30 seconds. Add tomatoes, oregano, sugar, salt, pepper, simmer for three to four minutes, stir in cream, simmer two more minutes.
7. Nestle the shells filling side up into the sauce.
8. Spread remaining mozzarella and parmesan over the shells.
9. Cover and cook on low heat for 4 to 5 minutes, until the cheese melts.
10. Top with basil and parmesan, then serve.