Sausage-Stuffed Pasta Shells

Italian sausage adds a little spice to a mellow ricotta cheese filling.

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Servings 6

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ingredients 8
Prep Time 35 min
Total Time 1 hr 15 min

Ingredients

18: jumbo pasta shells (from 16-oz package)

1: lb bulk Italian sausage

1: container (15 oz) whole-milk ricotta cheese

1: egg, slightly beaten

1: can (28 oz) tomato sauce

1: tablespoon Italian seasoning

1: teaspoon garlic powder

2: cups shredded Italian cheese blend (8 oz)

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Directions

1 Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
2 Meanwhile, in 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir ricotta cheese and egg into sausage.
3 In medium bowl, mix tomato sauce, Italian seasoning and garlic powder. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup tomato sauce mixture over bottom. Spoon about 2 tablespoons sausage mixture into each pasta shell. Arrange shells on sauce in baking dish. Spoon remaining sauce over stuffed shells.
4 Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted.

EXPERT TIPS

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Expert Tips

Prepare the recipe through step 3 the night before; cover and refrigerate. Bake as directed, adding cheese for the last 10 minutes of baking.

Use a small ice-cream scoop to easily fill the shells with the sausage mixture.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 320),

% Daily Value

Total Fat: 36g; 36%
(Saturated Fat 18g, 18% Trans Fat 1/2g 1/2% ),
Cholesterol: 150mg; 150%;
Sodium: 1740mg; 1740%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 4g 4% Sugars 8g 8% ),
Protein: 35g; 35%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 15%;
Calcium: 45%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 1/2 High-Fat Meat; 0 Fat;