ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shells with Italian Sausage and Ricotta Stuffing

Prep time 45 mins
Cook time 35 mins
Yield

6

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

How to Make It

  1. 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.