Ground Sausage and Ricotta Stuffed Shells

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That sounds delicious! Stuffed shells with ground sausage and ricotta are a classic comfort meal. Here's a complete recipe. 🍝

Ground Sausage and Ricotta Stuffed Shells

This recipe makes about 18-20 jumbo shells and serves 6-8 people.

Ingredients

CategoryIngredientAmountPastaJumbo Pasta Shells1 box (12 oz), about 20-25 shellsSauceMarinara Sauce2 large jars (24-28 oz each) or about 6 cups homemadeFillingGround Italian Sausage1 lb (mild or hot)Whole Milk Ricotta Cheese15 oz container (about 1 $3/4$ cups)Shredded Mozzarella Cheese1 cup (plus more for topping)Grated Parmesan Cheese$1/2$ cup (plus more for topping)Large Egg1AromaticsYellow Onion$1/2$ medium, finely dicedGarlic2 cloves, mincedFresh Parsley$1/4$ cup, choppedSeasoningDried Italian Seasoning1 tspSalt and Black PepperTo taste

Instructions

1. Cook the Shells and Sausage

1. Preheat Oven: Preheat your oven to 1$375^\circ\text{F}$ (2$190^\circ\text{C}$).3

2. Cook Pasta: Cook the jumbo pasta shells according to package directions, but cook them al dente (slightly underdone) so they don't tear when you stuff them. Drain well and spread them on a baking sheet to cool slightly to prevent sticking.

3. Cook Sausage: In a large skillet, brown the ground Italian sausage with the diced onion and minced garlic over medium heat until the sausage is cooked through and the onion is soft.

4. Drain Fat: Drain any excess grease from the meat mixture and set it aside to cool.

2. Prepare the Filling

1. In a large mixing bowl, combine the ricotta cheese, 1 cup mozzarella cheese, $1/2$ cup Parmesan cheese, chopped parsley, Italian seasoning, the slightly cooled sausage mixture, and the egg.

2. Season the filling generously with salt and black pepper.

3. Mix everything thoroughly until all ingredients are well combined.

3. Assemble and Bake

1. Prep Dish: Spread about 1 cup of the marinara sauce evenly over the bottom of a $9\text{x}13$ inch baking dish.

2. Stuff Shells: Carefully take a cooled jumbo shell and use a spoon to fill the inside with a generous amount of the ricotta and sausage mixture.

3. Arrange Shells: Place the stuffed shells in a single layer in the prepared baking dish.

4. Add Sauce and Cheese: Pour the remaining marinara sauce over the shells, making sure they are mostly covered.

5. Bake: Cover the dish tightly with aluminum foil and bake for 25 minutes.

6. Final Topping: Remove the foil, sprinkle the top of the shells with the remaining shredded mozzarella and a little extra Parmesan.

7. Final Bake: Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Let the shells cool for about 5-10 minutes before serving. Enjoy!