Prep 20 mins
Cook 40 mins
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.
- 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
- Preheat oven to 350 degrees.
- Cook pasta according to package instructions.
- While pasta is cooking, cook chopped sausage until browned and cooked thoroughly inside.
- 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.
- Drain pasta when it is al dente.
- Pour about 1/2 cup of the marinara sauce in the bottom of a 9x12 baking pan.
- 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.
- Pour the remaining marinara sauce all over the tops of the stuffed shells.
- Cover dish with foil and bake approximately 40 minutes or until the sauce is bubbling.
- In the remaining 5 minutes, sprinkle remaining 1/2 cup mozzarella cheese and 1/2 parmesan cheese on top.
- Serve hot!
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.
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 The Sopranos' Marinara Sauce. Covered the top with shredded smoked mozzarella & bellissimo! Thank you Super San Mateo Chefs for a real keeper!