Baked Sausage-Stuffed Shells

By lynnieb93

Ingredients

• 16 16jumbo pasta shells, (half 340 g pkg)
• 2 tbsp extra-virgin olive oil 2 2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil
• 1 onion , finely diced1 1oniononions, finely diced
• 1 sweet green pepper , finely diced1 1sweet green peppersweet green peppers, finely diced
• 2 cloves garlic , minced2 2cloves garlic, minced
• 1 lb mild Italian sausages , casings removed1 1lb lb(454 g) (454 g) mild Italian sausagemild Italian sausages, casings removed
• 1 egg 1 1eggeggs
• 1/4 cup chopped fresh parsley 1/4 1/4cup cup(50 mL) (50 mL) chopped fresh parsley
• 2 cups bottled tomatoes , strained2 2cups cups(500 mL) (500 mL) bottled tomatoes, strained
• 1 tsp dried oregano 1 1tsp tsp(5 mL) (5 mL) dried oregano
• 1 pinch salt 1 1pinch pinchsalt
• 3/4 cup shredded mozzarella cheese 3/4 3/4cup cup(175 mL) (175 mL) shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese 1/4 1/4cup cup(50 mL) (50 mL) grated Parmesan cheese

Details

Servings 4
Preparation time 15mins
Cooking time 59mins

Preparation

Step 1

In large pot of boiling salted water, cook pasta until tender but firm, about 14 minutes. Drain.

Meanwhile, in skillet, heat oil over medium heat; cook onion, green pepper and garlic until softened, about 6 minutes. Transfer to bowl; stir in sausage, egg and parsley. Place heaping 1 tbsp (15 mL) in each of the shells. Arrange in greased 8-inch (2 L) square glass baking dish.

In bowl, stir together tomatoes, oregano and sa< spoon over stuffed shells. Sprinkle with mozzarella and Parmesan cheeses; cover and bake in 425°F (220°C) oven for 20 minutes.

Uncover and bake until cheese is golden and instant-read digital thermometer inserted into centre of shell registers 160°F (71°C), about 10 minutes.