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Shells with Italian Sausage and Ricotta Stuffing

 Shells with Italian Sausage and Ricotta Stuffing
Brought to you by Johnsonville® Sausage
6 ServingsPrep: 45 min. Cook: 35 min.


  • 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


  • 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

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Shells with Italian Sausage and Ricotta Stuffing (continued)

Directions (continued)

  • with oil.
  • 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.
  • Cover and bake at 350°F for 30 minutes. Uncover; sprinkle with
  • remaining mozzarella and Parmesan cheese.
  • Bake 5 minutes longer or until cheese is melted. Sprinkle with
  • parsley. Serve. Yield: 6 servings.