Shells with Italian Sausage and Ricotta Stuffing

The Kitchen at Johnsonville® Sausage
Shells with Italian Sausage and Ricotta StuffingRecipe

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.



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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


Prep: 45 Minutes
Cook: 35 Minutes

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 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 350F for 30 minutes.  Uncover; sprinkle with remaining mozzarella and Parmesan cheese.  Bake 5 minutes longer or until cheese is melted.  Sprinkle with parsley.  Serve.


Created date

January 2014