Shells with Italian Sausage and Ricotta Stuffing

Photo by Dianne M.
Adapted from tasteofhome.com

PREP TIME

45

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    package (16 ounces) Johnsonville® Mild or Sweet Ground Sausage

  • 1

    box (12.5 ounces) jumbo pasta shells

  • 1

    tablespoon olive oil

  • 2

    jars (24 ounces, each) marinara sauce

  • 2

    eggs, beaten

  • 1

    carton (15 ounces) 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

Directions

In a skillet, cook sausage over medium heat, until pork is no longer pink; drain. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil. Pour half of the marinara sauce into baking dish. 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. Stuff shells with meat mixture; arrange in baking dish. Pour remaining marinara sauce over shells. Cover and bake at 350°F for 30 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley. Serve. © Taste of Home 2014 http://www.tasteofhome.com/recipes/shells-with-italian-sausage-and-ricotta-stuffing#ixzz3L9hl3UBV

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: