Easy Made Sausage and Ricotta Stuffed 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.

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.

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.

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.

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.

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)

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)