About
Italian Sausage & Ricotta Stuffed Shells
Italian sausage and ricotta stuffed shells is definitely one of my most favorite comfort meals. Just imagine jumbo shells packed full of spicy italian sausage, creamy ricotta and salty parmesan smothered in a hearty marinara and then all of that goodness is blanketed in melty mozzarella… and it tastes even better than it sounds. You are going to love these shells!
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Key West Witch favorited Italian Sausage & Ricotta Stuffed Shells
29 Jun 08:08
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Fallon B. published her project Italian Sausage & Ricotta Stuffed Shells
13 Jun 09:00
You Will Need
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Step 1
1.Preheat your oven to 350 degrees
2. Add 2 tablespoons of olive oil, 1 chopped yellow onion and 16 ounces of ground italian sausage into a large skillet and place it over medium heat
3. Break up the sausage into very small pieces as it cooks
4. Once the sausage is cooked through and the onions have softened, transfer them into a large bowl and set aside for now
5. Bring a large pot of water up to a rolling boil
6. Once the water is boiling, add a large pinch of salt and 14 ounces of jumbo shells and cook according to the instructions on the box
7. Drain the shells and set them aside
8. Add 15 ounces of whole milk ricotta, 1 large egg, 2/3 cup of finely shredded parmesan, 1/3 cup of finely chopped basil and 2 cloves of finely minced garlic to the italian sausage and onions and mix until everything is fully incorporated
9. Transfer the filling into a pastry bag or gallon zip lock bag (optional)
10. Add a layer of marinara into the base of a 9"x13" baking dish
11. Fill the shells about half way with the italian sausage and ricotta filling and arrange them in the baking dish in a single layer
12. Once the dish is filled, spoon additional marinara over the shells
13. Cover the entire dish with shredded mozzarella
14. Cover the baking dish with foil and place it in a 350 degree oven
15. Bake for 30 minutes covered, remove the foil and bake for an additional 15 minutes or until the cheese is melted and browned to your liking
16. Garnish with finely chopped parsley (optional)
