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Sausage-Stuffed Pasta Shells

(4)
  4 reviews
  • 35 min prep time
  • 1 hr 15 min total time
  • 8 ingredients
  • 6 servings
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Italian sausage adds a little spice to a mellow ricotta cheese filling.

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)

Steps

  • 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.
  • 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

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
55%
Saturated Fat
18g
90%
Trans Fat
1/2g
Cholesterol
150mg
49%
Sodium
1740mg
73%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
14%
Sugars
8g
8%
Protein
35g
35%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
20%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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