Simple Stuffed Shells (With No Meat Option)

Submitted by HeatherFeather

"For nights when you are too tired to fuss much. Adapted from Woman's Day. The cook time includes 20 minutes for cooking the pasta shells - this goes even faster if you already have your shells cooked,& drained in advance. NOTE: You might not need all of the shells in the box - before cooking, lay out the dry shells in your pan first to see how many you will need and only cook that many."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 10-12

ingredients

• 1 (12 ounce) box jumbo pasta shells, cooked and drained
• 1 -2 cup light ricotta cheese (use full amount if not using meat or for extra cheesey)
• 1 1⁄2 cups cooked sausage, crumbled (optional)
• 1 cup part-skim mozzarella cheese, shredded, divided
• 1⁄2 cup fresh parsley leaves, packed, very finely chopped
• 1⁄4 cup fresh romano cheese or 1/4 cup parmesan cheese, grated
• 1 large egg
• 1 tablespoon finely minced garlic (optional) or 2 teaspoons garlic powder (optional)
• 1⁄4 teaspoon nutmeg, grated
• 1⁄8 teaspoon black pepper, to taste
• 1 (26 ounce) jar marinara sauce or (26 ounce) jar homemade pasta sauce

directions

1. Preheat oven to 375 F and grease a 9x13" casserole; if you have not already done so, prepare pasta shells according to package directions and also brown your sausage, drain & crumble.
2. Meanwhile, combine 1/2 cup of the mozzarella cheese, all of the ricotta (use 2 cups if not using meat or if you like it very cheesey, even if you are using meat, otherwise use just 1 cup), as well as the parsley (reserving a small amount to garnish), egg, Parmesan cheese, garlic, nutmeg and black pepper.
3. Pour sauce into the baking dish and then set the unfilled shells on top facing up so that you can fill them.
4. Evenly portion out the crumbled sausage, if using, in the bottom of each shell.
5. Spoon filling to a large ziptop plastic bag and snip off one corner.
6. Pipe about 2 Tbsp filling into the each of the prepared pasta shells, or as much or as little as you prefer.
7. Cover with foil and bake for 30-35 minutes or until sauce is bubbling under the foil.
8. Remove foil, sprinkle with the remaining 1/2 cup mozzarella cheese and bake, uncovered, for about 5 minutes or until the cheese melts.
9. Serve extra sauce from the pan on the side.

Reviews

[Robyn]

My family really enjoyed this recipe, it is very tasty and simple to boot. I did not use parsley but opted for thawed and squeezed frozen spinich instead, also I could have sworn I had nutmeg but I didn't. We used sweet italian sausage and served with salad and garlic bread. Oh and I mixed the crumbled sausage right in with the filling and used a small spoon to stuff the shells, very easy.