Shells with Italian Sausage and Ricotta Stuffing

Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian[ cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.]

Total Time:
2 hr 5 min
45 min
1 hr 20 min

6 servings

  • 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
  • ½ cup grated Romano cheese
  • ¼ cup fresh basil leaves, chopped or 1 Tablespoon dried basil
  • ½ teaspoon pepper
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
  • 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.

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