Easy Stuffed Shells
Easy Stuffed Shells are affordable and easy to make. Italian sausage gets added to the pasta sauce to make it a hearty weeknight dinner.
Ingredients
- 1 pound Italian sausage
- 24 ounces pasta sauce
- 16 ounces jumbo shells
- 2 cups Ricotta cheese
- 2 cups Parmesan cheese, shredded
- 1 large egg
- 1 teaspoon Italian seasoning
- pinch salt and pepper
- 2 cups mozzarella cheese, shredded
Instructions
- Cook jumbo shells in a large pot of salted boiling water for 6 minutes. Drain pasta and allow to cool slightly.
- While pasta is cooking, brown the sausage in a large skillet over medium heat until no longer pink. Drain any excess fat. Add pasta sauce to the sausage and simmer on low.
- In a medium bowl, mix together the Ricotta, Parmesan, the beaten egg, Italian seasoning, salt and pepper. Stir until combined.
- Once the pasta shells are cool enough to handle, use a spoon to fill each shell with a heaping tablespoon of the cheese mixture. Place the pasta shells in a 13x9-inch baking dish that has been sprayed with cooking spray.
- Pour the sauce with sausage over the pasta. Sprinkle the dish with Mozzarella cheese. Bake the pasta shells at 350 degrees Fahrenheit for 30 minutes, until cheese is melted and the sauce is bubbly. This recipe makes 8 servings.
Equipment
- 1 medium mixing bowl
- 1 large skillet
- 1 13x9 inch baking dish
Notes
Recipe Tip:
Cut the recipe in half if you want fewer servings. I like to make a large dish of 8 servings and freeze any leftovers we may have for another meal. It is just as delicious after freezing and warming it a second time. Freeze for up to one month for best results.
Nutrition
Calories: 726kcalCarbohydrates: 51gProtein: 39gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 137mgSodium: 1458mgPotassium: 644mgFiber: 3gSugar: 5gVitamin A: 1067IUVitamin C: 7mgCalcium: 607mgIron: 3mg