Italian Sausage Stuffed Shells

• Meat

  • 1 lb Sweet italian sausage, ground

• Produce

  • 1 tsp Basil, dried
  • 1 tsp Parsley, dried
  • 1 can Tomatoes

• Pasta & Grains

  • 25 Pasta shells, jumbo

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 2 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 container Ricotta cheese

Found on togetherasfamily.com

Description

Ingredients

• 25 jumbo pasta shells (from a 1 lb box)
• 1 lb ground sweet Italian sausage
• 1 can (28 oz) crushed tomatoes
• 1/2 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 container (15 oz) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided

Directions

• Heat oven to 350 degrees. Spray 9x13 baking dish with cooking spray.
• Cook pasta shells according to package directions.
• While pasta is cooking, cook the Italian sausage over medium-high heat until no longer pink. Drain and return to pan. Add crushed tomatoes, salt, basil, and parsley and bring to a low boil and then reduce heat to medium low to simmer the sauce until pasta is done.
• Mix ricotta cheese, Parmesan cheese, and 1 1/2 cups of the mozzarella cheese in a samll bowl. Set aside.
• When pasta noodles are done, drain them and then let them cool laid out on some tin foil on top of the counter.
• Spoon 1/2 cup of the meat sauce into the bottom of the baking dish.
• Stuff the shells with the ricotta cheese mixture (about 2-3 tablespoons each shell) and then place the shells in the baking dish.
• Top the shells evenly with the sauce and sprinkle the remaining mozzarella cheese on top.
• Cook for 25 minutes. Let sit for 5 minutes after baking before serving.