Shells with Italian Sausage and Ricotta Stuffing

Prep Time: 45 Mins
Cook Time: 35 Mins
Yield: 6

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

How to Make It

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 350F for 30 minutes.  Uncover; sprinkle with remaining mozzarella and Parmesan cheese.  Bake 5 minutes longer or until cheese is melted.  Sprinkle with parsley.  Serve.

SOURCE: My Recipes