Shells With Italian Sausage and Ricotta Stuffing
- Questions 1
Ready In: 1 hr 20 mins
Serves: 6
Ingredients
- 1 (16 ounce) package Johnsonville Mild or Sweet Ground Sausage
- 1 (12 1/2ounce) box jumbo pasta shells
- 1 tablespoon olive oil
- 2 (24 ounce) jars marinara sauce
- 2 eggs, beaten
- 1 (15 ounce) carton 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
Directions
- 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, 2-½ cups of mozzarella, ½ 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 350ºF for 30 minutes.
- Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
- Bake 5 minutes longer or until cheese is melted.
- Sprinkle with parsley.
- Serve.
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