Name: Shells with Italian Sausage and Ricotta Stuffing
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Cuisine: italian
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

Directions

1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
4. Pour half of the marinara sauce into baking dish.
5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
6. Stuff shells with meat mixture; arrange in baking dish.
7. Pour remaining marinara sauce over shells.
8. Cover and bake at 350°F for 30 minutes.
9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
10. Bake 5 minutes longer or until cheese is melted.
11. Sprinkle with parsley.
12. Serve.

Shells with Italian Sausage and Ricotta Stuffing

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