Stuffed Shells Recipe

Name: Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stuffing; 1/4 c boiling water; 6 sun-dried tomatoes (not in oil); 1 c shredded mozzarella cheese; 1/4 c grated fresh Parmesan cheese; 1 Tbs chopped fresh parsley; 1/4 tsp freshly ground black pepper; 1/8 tsp salt; 14 ounces Ricotta Cheese; 1 egg, lightly beaten; 18 cooked jumbo pasta shells; Sauce; 1 Tbs olive oil; 1 3/4 c chopped onion; 1 c chopped green bell pepper; 1 c chopped red bell pepper; 3 garlic cloves, minced; Cooking spray; 3/4 lb. Sweet Italian Sausage (Johnsonville Brand recommended), casings removed; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp freshly ground black pepper; 1/8 tsp salt; 1 (28-ounce) can organic crushed tomatoes; 2 Tbs grated fresh Parmesan cheese

Servings: persons

Stuffing
1/4 c boiling water
6 sun-dried tomatoes (not in oil)
1 c shredded mozzarella cheese
1/4 c grated fresh Parmesan cheese
1 Tbs chopped fresh parsley
1/4 tsp freshly ground black pepper
1/8 tsp salt
14 ounces Ricotta Cheese
1 egg, lightly beaten
18 cooked jumbo pasta shells
Sauce
1 Tbs olive oil
1 3/4 c chopped onion
1 c chopped green bell pepper
1 c chopped red bell pepper
3 garlic cloves, minced
Cooking spray
3/4 lb. Sweet Italian Sausage (Johnsonville Brand recommended), casings removed
1 tsp dried oregano
1 tsp dried basil
1/2 tsp freshly ground black pepper
1/8 tsp salt
1 (28-ounce) can organic crushed tomatoes
2 Tbs grated fresh Parmesan cheese

1
Cook the shells half of the recommended time as listed on the product directions. This helps them keep form once they are baked. Preheat oven to 350u00b0.
2
To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside. (I like to put the filling in a ziplock bag and cut the corner so I can pipe the filling into the shells).
3
To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; saute 6 minutes or until tender. Place onion mixture in a bowl. Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Stir in onion mixture and next 5 ingredients (through tomatoes); bring to a simmer. Cook 30minutes or until slightly thick.
4
Spread 2 cups sauce over bottom of a casserole dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350u00b0 for 35 minutes or until bubbly.

2915

kcal

Calories

Fat

392

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 25 ingredients. The key ingredients include: Stuffing, 1/4 c boiling water, 6 sun-dried tomatoes (not in oil), 1 c shredded mozzarella cheese, and more.

Yes, Stuffed Shells falls under the Pasta & Noodles 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.

Stuffed Shells

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