baked stuffed shells

By carolync

Ingredients

• 1 can Tomato Sauce (15 ounce can)
• 3/4 cup Water
• 1 teaspoon Garlic Powder
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Dried Oregano
• 12 whole Jumbo Pasta Shells
• 1 cup pieces of cooked Italian Sausage (about one large size Italian sausage)
• 1/2 cup Ricotta Cheese
• 1 heaping tablespoon chopped Fresh Parsley
• 2 whole Green Onions
• 1/3 cup fresh Shredded Parmesan Cheese (or Grated Parmesan Cheese)
• 1/3 cup shredded Mozzarella Cheese
• topping
• 1/4 cup Shredded Mozzarella Cheese
• 2 tablespoons fresh Shredded Parmesan Cheese (or Grated Parmesan Cheese)

Details

Servings 1
Adapted from chefronlock.com

Preparation

Step 1

Directions

Preheat the oven to 375 degrees F.

For the Sauce:

In a 2 quart, 7 inch by 11 inch oblong baking dish (about 1 1/2 inches deep), add the tomato sauce.

Fill the empty can of tomato sauce about half full with water (about 3/4 cup), and pour the water in with the tomato sauce (a great way to use up the tomato sauce that sticks to the inside of the can). If you would like extra sauce, double the amount of ingredients listed just for the sauce. You’ll also need to use a larger baking dish. It’s best if you can use a shallow baking or casserole dish (about 1 1/2 to 2 inches deep) so the shells aren’t completely covered by the extra sauce.

Add the garlic powder, pepper, and oregano.

Stir the ingredients together and set aside.

For the Shells:

Bring water to a boil in a medium size pan and add the shells. Cook until al dente (about 8 minutes). Drain the shells and set aside.

For the Filling:

In a medium size bowl, add the pieces of cooked Italian sausage and ricotta cheese.

Chop the onions and add them to the bowl.

Add 1/3 cup parmesan cheese, 1/3 cup shredded mozzarella cheese, and the chopped parsley. Stir all of the ingredients together.

Fill the shells with the cheese and sausage filling.

Give the sauce one more stir, and add the shells filling side up to the baking dish in the sauce.

For the Topping:

Top the shells with the remaining shredded mozzarella, and shredded parmesan cheese.

Bake uncovered in the oven for about 20 minutes or until the cheese topping is completely melted and the edges of the cheese are starting to turn slightly brown; which is about the same amount of time that the cheese and sausage filling is hot all the way through.