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Shells with Italian Sausage and Ricotta Stuffing Recipe
Shells with Italian Sausage and Ricotta Stuffing Recipe photo by Johnsonville®
TOTAL TIME: Prep: 45 min. Cook: 35 min.
MAKES: 6 servings

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. 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. Stuff shells with meat mixture; arrange in baking dish. Pour remaining marinara sauce over shells.
  5. Cover and bake at 350°F for 30 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
  6. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley. Serve. Yield: 6 servings.
Originally published as Shells with Italian Sausage and Ricotta Stuffing in Johnsonville® Sausage 2014

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