Name: Sage Sausage Stuffed Shells
Cook time: 1800 s
Total time: 1800 s
Yield: 6 servings
Ingredients: 1 package jumbo shells; 1/2 lb italian ground sausage; 4 c ricotta; 1 1/2 c mozzarella, shredded; 1/2 c pecorino romano, grated; 2 eggs; 3 1/2 c baby spinach, stems removed and rough chopped; 1 tsp garlic, minced; 1 tsp oregano; 1 tsp fresh thyme; salt and pepper, to taste; 3 tbsp butter; 3 tbsp fresh sage, chopped; 1 tsp garlic, minced; 1/3 c dry white wine; 1 1/2 c heavy cream; 1/2 c pecorino romano, grated; 1/4 tsp mustard powder; salt and pepper, to taste

Delaney and Shelby

Gain unlimited access to all of our recipes, plus:

Contact Us

Kitchen Essentials

To briefly sum it up, we're sisters and self proclaimed home cooks. Whatever level cook you are, you've come to the right place! We create recipes that anyone and everyone can make because yes, you can do the cooking. 

Delaney, 24, attended St. Lawrence University where she played field hockey and majored in Government and African Studies and minored in Education Studies and Gender Studies. She graduated early at the end of 2020 and later moved in with Shelby. She has experience working as a field hockey and track coach and in sales for a large financial lending company. 

Shelby, 28, graduated from SUNY Oswego in 2017 with a degree in Health Promotion and Wellness Management and went on to get her Associates degree in nursing. She has experience working in both long-term care and an ICU step-down unit turned COVID unit during the pandemic. 

The sisters grew up in Upstate New York with their parents and two other sisters, Gabby (26) and Mackenzie (22). Shelby and Delaney both credit their family and Food Network for inspiring their passion for cooking. When they were little they used to dream of owning a restaurant together and even created a "menu" that was made up of their Grandma Betty's mac and cheese, chocolate chip cookies, and lemonade. 

As they grew up, their dreams of owning a restaurant were put on the back burner as they chose to pursue different career paths. Little did they know, they'd end up running a successful food-based social media platform together. It all started in January of 2021 when Delaney started posting recipes on TikTok as a way to pass the time and stay connected with friends. Low and behold, her tomato soup video went viral and the page started to gain followers. Shortly after that, she moved in with Shelby and they would film and post recipes in their off time. Fast forward two years and now the two sisters work as full-time content creators and recipe developers for their page, yessidothecookingg.


Thank you, from the bottom of our hearts, for helping make our dream become a reality. 
- Delaney and Shelby

We're Delaney and Shelby!

SUBSCRIBE FOR RECIPES, GIVEAWAYS, A MONTHLY NEWSLETTER, AND MORE!

Sage Sausage Stuffed Shells

Brown sausage in a pan,  drain, and set aside. Let cool.

baby spinach, stems removed and rough chopped

Add cooled sausage, ricotta, 1 c mozzarella, pecorino romano, eggs, spinach, garlic and spices to a large bowl. Mix until combined and set aside.

Bring a salted pot of water to a boil and cook shells until they are pliable for the filling (still hard but bendable for filling).

Lightly grease a 9x13 pan and layer 1/2 of the sage sauce on the bottom. Spoon  the filling into the shells and place them in the pan, very close together, open side up. Pour the rest of the sauce over the shells and top with remaining mozzarella.

Cover with foil and bake for 30-35 minutes or until bubbly. Broil uncovered for 3-5 minutes to brown the cheese.

Add butter to the pan on medium heat. Add garlic and sage to the pan and cook for 1 minute.

Add in white wine, let simmer, and let reduce slightly. Stir in heavy cream and spices. Bring sauce to a light simmer.

Once the sauce is slightly reduced, add in pecorino romano. Turn heat setting to low and keep warm.