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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( 4 ) Ratings

4 Ratings

5 Stars 75%

4 Stars

3 Stars 25%

2 Stars

1 Stars

Member Reviews ( 4 )

904159a6-5590-4c30-8e7b-ab9a1431fbb9

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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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dreatenorio

report Posted Jun. 28, 2012 6:31 PM

Stuffed shells is one my favorite things to eat. This made me happy because I was able to make it myself. I did it exactly as the recipe calls for. I thought maybe too much sausage. Can get messy. But good :)

dance_princess_9

report Posted Jan. 3, 2012 11:12 PM

This was great..really filling and the perfect blend of ingredients...I used half italian seasoning and half oregano though because I didn't want to use so much italian seasoning.

katysaurus

report Posted Jan. 21, 2011 10:09 AM

waaaaaaayy too much ricotta, and i didn't even use the whole container like the recipe called for... all the ricotta made it so mushy and not very tasty. i didn't have sausage, but i used ground beef and it worked just as well. a good twist on plain old spaghetti, and a good recipe to tweak for next time.

nickgrecco46

report Posted Mar. 12, 2010 11:26 AM

I used jar tomato sauce, eny will do.