Super Spicy Stuffed Sausage Shells

Submitted by Super San Mateo Che

"These stuffed shells are amazing! These are a staple in our house. Serve with a salad and fresh garlic bread for a great complete meal."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 6

ingredients

• 226.79 g shell macaroni, cooked according to package instructions
• 453.59 g hot Italian sausage, chopped finely
• 425.24 g ricotta cheese
• 1 small onion, chopped
• 2 garlic cloves, minced
• 29.58 ml olive oil
• 1.23 ml nutmeg
• 29.58 ml flat-leaf Italian parsley, chopped
• 1 egg
• 236.59 ml parmesan cheese, grated and divided
• 354.88 ml mozzarella cheese, shredded and divided
• 737.08 g jar marinara sauce, any flavor you like
• salt and pepper

directions

1. Preheat oven to 350 degrees.
2. Cook pasta according to package instructions.
3. While pasta is cooking, cook chopped sausage until browned and cooked thoroughly inside.
4. In a large mixing bowl, combine all remaining ingredients except marinara sauce(reserve 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese). Add salt and pepper to taste. Add cooked sausage to mixture.
5. Drain pasta when it is al dente.
6. Pour about 1/2 cup of the marinara sauce in the bottom of a 9x12 baking pan.
7. Pick up one shell at a time and carefully stuff 1-2 tablspoons of the mixture into the shell. Place the stuffed shells next to one another inside the baking dish.
8. Pour the remaining marinara sauce all over the tops of the stuffed shells.
9. Cover dish with foil and bake approximately 40 minutes or until the sauce is bubbling.
10. In the remaining 5 minutes, sprinkle remaining 1/2 cup mozzarella cheese and 1/2 parmesan cheese on top.
11. Serve hot!

Reviews

[jane49423]

We all really liked this. I thought it might take more shells, and cooked a whole 1 lb box, but I only used about 1/2, just like the recipe said. I added some fresh basil, too. Made it in the morning and cooked it for dinner.

 

[Busters friend]

OMG - totally YUM! This doubled well-though I ran abit short on the ricotta & abit over on the Italian sausage. After steaming the sausages in a covered pan I used the trusty 20 yo Cuisinart to shred the sausages - nice texture using shredder w/spindle attachment. I froze 1/2 on a cookie sheet then put in freezer bag for quick smaller meals & covered the other 1/2 with recipe #222679. Covered the top with shredded smoked mozzarella & bellissimo! Thank you Super San Mateo Chefs for a real keeper!