Shells with Italian Sausage and Ricotta Stuffing

4.5 of 5 Average Rating (2 total reviews)
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Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy!

  • Servings: 6
  • Cook: 50 minutes

Shells with Italian Sausage and Ricotta Stuffing

What you need

  • 1 box
    (12.5 ounce) jumbo shells, cooked al dente
  • 1 tablespoon
    extra virgin olive oil
  • 1 package
    JOHNSONVILLE® Mild or Sweet Italian Ground Sausage, or links
  • 2 jars
    (25 ounces) marinara sauce, or 5 to 6 cups of your favorite sauce
  • 2 large
    eggs
  • 1 tub
    (15 ounce) ricotta cheese, whole or part skim
  • 4 cups
    shredded mozzarella cheese, divided
  • 1 cup
    grated Parmesan cheese, divided
  • 1/2 cup
    grated Romano cheese
  • 1/4 cup
    fresh basil, chopped (or 1 tablespoon dried)
  • 1/2 teaspoon
    freshly ground black pepper
  • 2 tablespoons
    fresh parsley, chopped (or 1 teaspoon dried)

Preparation

  • 1
    Cook pasta according to package directions, drain and rinse with cold water.
  • 2
    In a 10 inch skillet, cook sausage on medium heat, crumbling it into small pieces as it cooks. Allow it to cook through, then set aside to cool.
  • 3
    Preheat oven to 350˚F.
  • 4
    Using a pastry brush, coat the sides and bottom of a 15 x 10 x 2 inch baking dish with olive oil. Pour half the sauce on the bottom of the baking dish, set aside.
  • 5
    In a large bowl beat the egg, mix in the ricotta, 2 1/2 cups of mozzarella, 1/2 cup of Parmesan cheese, Romano cheese, basil, ground pepper and the cooked sausage.
  • 6
    Fill each cooked shell with the sausage mixture and nestle them in sauce. Once all the shells are filled, top them with the remaining sauce, 1 1/2 cups of mozzarella, and 1/2 cup of Parmesan cheese.
  • 7
    Bake covered until bubbly, about 45 minutes.
  • 8
    Uncover and continue cooking about 5 more minutes.
  • 9
    Let stand 5 minutes, sprinkle with chopped parsley and serve.

4.5 of 5 Average Rating (2 total reviews)
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Yummy Shells

by Susan 1 month ago
This is a great dish. It does need lots of sauce to keep the shells from drying.
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Yummy, hearty!

by Mark G. 3 months ago
This is a very tasty dish. I would recommend using medium eggs. Make sure all of the shells are covered with sauce or they will get crusty after baking.
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