Shells with Italian Sausage and Ricotta Stuffing |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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.] 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. 1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
2. 2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
3. 3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
4. 4. Pour half of the marinara sauce into baking dish.
5. 5. In a large bowl, combine eggs, ricotta cheese, 2-1/2 cups of mozzarella, 1/2 cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
6. 6. Stuff shells with meat mixture; arrange in baking dish.
7. 7. Pour remaining marinara sauce over shells.
8. 8. Cover and bake at 350°F for 30 minutes.
9. 9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
10. 10. Bake 5 minutes longer or until cheese is melted.
11. 11. Sprinkle with parsley.
12. 12. Serve.
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