SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Shells with Italian Sausage and Ricotta Stuffing

Makes: 6 servings
Shells with Italian Sausage and Ricotta Stuffing
  • 1 12  ounce box  Jumbo Shells, cooked al dente
  • 1  tablespoon  Extra Virgin Olive Oil
  • 1  package  Johnsonville® Mild or Sweet Italian Ground Sausage, or one pkg links
  • 2 25  ounce jar  Marinara Sauce, or 5-6 cups of your favorite sauce
  • 2  large Eggs
  • 1 15  ounce tub  Ricotta Cheese, whole or part skim
  • 4  cups  Shredded Mozzarella Cheese, divided
  • 1  cup  Grated Parmesan Cheese, divided
  • 1/2  cup  Grated Romano Cheese
  • 1/4  cup  Fresh Basil, chopped (or 1 Tbsp. dried)
  • 1/2  teaspoon  Freshly Ground Black Pepper
  • 2  tablespoons  Fresh Parsley, chopped (or 1 tsp. dried)

1. Cook pasta according to package directions, drain and rinse with cold water.

2. In a 10 skillet cook sausage on medium heat, crumbling it into small pieces as it cooks. Allow it to cook through then set aside to cool.

3. Preheat oven to 350.

4. Using a pastry brush, coat the sides and bottom of a 15 x 10 x 2" baking dish with olive oil. Pour half the sauce on the bottom of the baking dish, set aside.

5. In a large bowl beat the egg, mix in the ricotta, 2 1/2 cups of mozzarella, 1/2 cup of parmesan cheese, Romano cheese, basil, ground pepper and the cooked sausage.

6. Fill each cooked shell with the sausage mixture and nestle them in sauce. Once all the shells are filled, top them with the remaining sauce, 1 1/2 cups of mozzarella, and 1/2 cup of parmesan cheese.

7. Bake covered until bubbly, about 45 minutes. Uncover and continue cooking about 5 more minutes. Let stand 5 minutes, sprinkle with chopped parsley and serve.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe