Sausage Caprese Stuffed Shells

• Meat

  • 1 package Johnsonville italian sausage, Mild Links

• Produce

  • 4 tbsp Basil, fresh
  • 1 Tomato
  • 1 28 oz can Tomatoes

• Pasta & Grains

  • 1 box Barilla pasta - jumbo shell

• Baking & Spices

  • 1 Balsamic glaze

• Dairy

  • 16 oz Galbani low moisture mozzarella cheese

Found on theculinarycompass.com

Description

Ingredients

• 1 box Barilla Pasta - Jumbo Shell
• 1 package Johnsonville Italian Sausage Links - Mild, cut into ½ pieces and quartered
• 28 oz can crushed tomatoes
• 4 tbsp fresh basil
• 16 oz Galbani Low Moisture Mozzarella Cheese, shredded
• 1 tomato, diced
• balsamic glaze, to top

Directions

• Preheat oven to 375F. In a 9x13 glass pan, spread ⅓ cup of the crushed tomatoes around the bottom.
• Cook shells according to the box and set aside.
• While the shells are cooking, cook the cut sausage links in a large skillet until done and no pink is shown. Add in the remaining crushed tomatoes and 2 tbsp of the fresh basil. Let simmer 5 minutes. Set aside to cool.
• Add 2 tbsp of the sausage filling to each of the shells and add to the glass pan. Add shredded cheese and diced tomatoes to top each shell. Bake for 20 mins.
• Top with the remaining basil and balsamic glaze. Serve warm and enjoy!