A hearty Italian dish with sausage, ricotta and marinara. Stuffed shells are baked to perfection, making a delicious family meal.
Easy Made Sausage and Ricotta Stuffed Pasta Shells
Description
A hearty Italian dish with sausage, ricotta and marinara. Stuffed shells are baked to perfection, making a delicious family meal.
Ingredients
Instructions
Boil the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, following the package instructions (about 10 minutes). Drain the shells and rinse them under cold water to stop cooking.
Tip: Gently toss the shells with a bit of olive oil to prevent sticking
Cook the Sausage
In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until fully browned and cooked (about 7-10 minutes). Remove from heat and let it cool slightly.
Tip: Drain any excess grease to keep the filling from being overly oily.
Prepare the Cheese Mixture
Combine the ricotta cheese, shredded mozzarella, grated parmesan, egg, dried basil, dried oregano, garlic powder, salt and pepper. Mix until smooth. Fold in the cooked sausage to evenly combine.
Tip: Taste the mixture before adding the egg to adjust seasoning as needed.
Fill the Pasta Shells
Using a spoon or piping bag, stuff each cooked pasta shell with the sausage and ricotta mixture. Arrange the filled shells in a baking dish, seam-side up.
Tip: Do not overstuff the shells, as they may tear during baking.
Add the Sauce
Spread half of the marinara sauce evenly across the bottom of the baking dish. Place the filled shells on top, then pour the remaining marinara sauce over the shells to coat them.
Tip: Cover all shells with sauce to keep them moist while baking.
Bake the Dish
Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for 10 minutes or until the cheese is bubbly and lightly browned.
(see also: Veal’s leg with cranberry sauce and Salmon rolls recipe)
Tip: For a golden crust, broil the dish for 2-3 minutes after baking.
Garnish and Serve
Remove the pasta shells from the oven and let them cool slightly. Garnish with chopped fresh parsley, before serving.
(see also: Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)
Tip: Pair with a green salad or garlic bread for a complete meal.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Cholesterol 70mg24%
- Total Carbohydrate 40g14%
- Sugars 7g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Mixing bowl, baking dish, pot, spoon, foil
There are many dishes You will also like to taste:
