Sausage Stuffed Shells: 9 Rich Cheesy Comfort Layers
Tender jumbo pasta shells filled with seasoned Italian sausage and creamy ricotta, baked in marinara sauce and topped with melted mozzarella.
Ingredients
20 jumbo pasta shells
1 pound Italian sausage casing removed
1 cup ricotta cheese
1 half cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 large egg
2 cloves garlic minced
2 tablespoons chopped fresh parsley
3 cups marinara sauce
Salt and black pepper to taste
Instructions
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Cook pasta shells until al dente then drain and set aside.
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Brown sausage in a skillet breaking into crumbles then cool slightly.
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Mix ricotta Parmesan egg garlic parsley salt and pepper in a bowl.
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Fold cooked sausage into ricotta mixture.
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Spread marinara in bottom of baking dish.
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Fill shells with sausage mixture and arrange in dish.
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Spoon sauce over shells and sprinkle mozzarella on top.
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Cover and bake at 375 degrees Fahrenheit for 25 minutes.
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Uncover and bake 10 to 15 minutes until cheese is melted and golden.
Notes
Do not overcook shells before baking. Drain sausage thoroughly to prevent excess grease. Let rest before serving for easier slicing.