Sunday, April 17, 2011

Cheese and Sausage Stuffed Shells

This recipe is a favorite around here! It is a great meal to make early in the day and pop in the oven right before dinner. Perfect for any weekday meal but fancy enough to serve to company!


1 box jumbo shells
1/2 lb. turkey sausage {sweet or spicy}
1 jar of your favorite pasta sauce
2 cloves of garlic, chopped
1/2 cup chopped onion
1 (16-ounce) container fat free ricotta cheese
2 eggs, beaten
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons chopped parsley
1 teaspoon seasoned salt
¼ teaspoon pepper

1. First, get a big pot of salted water boiling. When it is at a rolling boil, add a drizzle of olive oil {to keep the shells form sticking} and toss in your shells. I do the whole box because some break while cooking or filling so it is good to have extras. Let them cook for about 8 minutes. Drain and remove carefully and let them cool on a cookie sheet lined with wax paper.
2. Ok, next in a skillet cook up your sausage. When it is cooked through move the sausage onto a plate or bowl then return the pan to the stove.
3. Into the pan add a drizzle of olive oil and add in the onions and garlic. Cook over medium heat for a few minutes until onions are translucent. Pour your sauce into the pan and stir the onions and garlic into the sauce. Turn heat down to low and let that hang out.
4. In another bowl combine the ricotta cheese, eggs, 1 cup of cheese, Parmesan cheese, parsley, season salt and pepper. Add in the sausage and combine.
5. Time to assemble. Ok, pour enough sauce into your 9x13 to coat the bottom. Next using a spoon, fill your shells with the cheese/sausage mixture. Place in your baking dish. Your pan should look like this:

Top your shells with remaining sauce, cover with foil and place in a 350 oven for 25 minutes. After 25 minutes, top with the remaining cup of cheese {or more if you like} and broil for a couple of minutes until the cheese is golden and bubbly. Dig in!

* A fresh green salad and garlic bread is perfect with this meal. This recipe makes a lot and is great for leftovers.
* For meat free stuffed shells, just omit the sausage and replace it with a cup of cheese. So, your filling will of 2 cups of cheese and 1 cup for the top.

1 comment:

  1. I made these for my family the other week, and they were delicious! Thanks for the recipe!