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: 12 1/2 ounces jumbo shells cooked al dente; 1 tablespoon extra-virgin olive oil; 1 package ground sausage JOHNSONVILLE(R) Mild or Sweet Italian, or links; 25 ounces marinara sauce or 5 to 6 cups of your favorite sauce; 2 large eggs; 1 ricotta cheese tub, 15 ounce, whole or part skim; 4 cups shredded mozzarella cheese divided; 1 cup grated Parmesan cheese divided; 1/2 cup grated romano cheese; 1/4 cup fresh basil chopped, or 1 tablespoon dried; 1/2 teaspoon ground black pepper freshly; 2 tablespoons fresh parsley chopped, or 1 teaspoon dried

Servings: persons

12 1/2 ounces jumbo shells cooked al dente
1 tablespoon extra-virgin olive oil
1 package ground sausage JOHNSONVILLE(R) Mild or Sweet Italian, or links
25 ounces marinara sauce or 5 to 6 cups of your favorite sauce
2 large eggs
1 ricotta cheese tub, 15 ounce, whole or part skim
4 cups shredded mozzarella cheese divided
1 cup grated Parmesan cheese divided
1/2 cup grated romano cheese
1/4 cup fresh basil chopped, or 1 tablespoon dried
1/2 teaspoon ground black pepper freshly
2 tablespoons fresh parsley chopped, or 1 teaspoon dried

1
Cook pasta according to package directions, drain and rinse with cold water.
2
In a 10 inch skillet, cook sausage on medium heat, crumbling it into small pieces as it cooks. Allow it to cook through, then set aside to cool.
3
Preheat oven to 350 F.
4
Using a pastry brush, coat the sides and bottom of a 15 x 10 x 2 inch baking dish with olive oil. Pour half the sauce on the bottom of the baking dish, set aside.
5
In a large bowl beat the egg, mix in the ricotta, 2 1/2 cups of mozzarella, 1/2 cup of Parmesan cheese, Romano cheese, basil, ground pepper and the cooked sausage.
6
Fill each cooked shell with the sausage mixture and nestle them in sauce. Once all the shells are filled, top them with the remaining sauce, 1 1/2 cups of mozzarella, and 1/2 cup of Parmesan cheese.
7
Bake covered until bubbly, about 45 minutes.
8
Uncover and continue cooking about 5 more minutes.
9
Let stand 5 minutes, sprinkle with chopped parsley and serve.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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: 12 1/2 ounces jumbo shells cooked al dente, 1 tablespoon extra-virgin olive oil, 1 package ground sausage JOHNSONVILLE(R) Mild or Sweet Italian, or links, 25 ounces marinara sauce or 5 to 6 cups of your favorite 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!