Shells with Italian Sausage and Ricotta Stuffing

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.

Yield: 6
Recipe from Johnsonville Sausage

Recipe Time

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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

Preparation

  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, 2-½ cups of mozzarella, ½ 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.
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