Shells With Italian Sausage And Ricotta Stuffing

Name: Shells With Italian Sausage And Ricotta Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package Johnsonville Mild or Sweet Ground Sausage; 1 (12 1/2 ounce) box jumbo pasta shells; 1 tablespoon olive oil; 2 (24 ounce) jars marinara sauce; 2 eggs, beaten; 1 (15 ounce) carton ricotta cheese; 4 cups shredded mozzarella cheese, divided; 1 cup grated parmesan cheese, divided; 1/2 cup grated romano cheese; 1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil; 1/2 teaspoon pepper; 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Servings: persons

1 (16 ounce) package Johnsonville Mild or Sweet Ground Sausage
1 (12 1/2 ounce) box jumbo pasta shells
1 tablespoon olive oil
2 (24 ounce) jars marinara sauce
2 eggs, beaten
1 (15 ounce) carton ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1/2 cup grated romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

1
In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
2
In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
3
Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
4
Pour half of the marinara sauce into baking dish.
5
In a large bowl, combine eggs, ricotta cheese, 2-1/2 cups of mozzarella, 1/2 cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
6
Stuff shells with meat mixture; arrange in baking dish.
7
Pour remaining marinara sauce over shells.
8
Cover and bake at 350u00b0F for 30 minutes.
9
Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
10
Bake 5 minutes longer or until cheese is melted.
11
Sprinkle with parsley.
12
Serve.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16 ounce) package Johnsonville Mild or Sweet Ground Sausage, 1 (12 1/2 ounce) box jumbo pasta shells, 1 tablespoon olive oil, 2 (24 ounce) jars marinara sauce, and more.

Yes, Shells With Italian Sausage And Ricotta Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!