Sausage-Stuffed Pasta Shells

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

  • prep time 35 min
  • total time 1 hr 15 min
  • ingredients 8
  • servings 6

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)
  • 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.
  • 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;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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