Stuffed Shells
Servings
3-4
servingsThis is so easy to whip up. Buy yourself a pre-bagged salad of your choice (I’ve been liking a Ceasar salad lately) to add on the side and you’re done with a great dinner, superquick!
Ingredients
Jumbo pasta shells
Jarred sauce of your choice (I like Rao’s sauces – I used their Marinara for this)
Ricotta cheese (I used a small container)
2 small bags shredded mixed Italian blend cheese
1/2 lb mild Italian sausage
Salt, pepper and Italian seasoning, to taste
Directions
- In a skillet, saute Italian sausage til browned/done. Turn out on a paper towel lined plate to absorb extra grease.
- Wipe out same skillet with a paper towel and add sausage back in. Add jar of marinara sauce and blend together.
- Boil pasta shells til done al dente – 5-6 minutes. Strain in colander and set aside, to cool so you can work with them, while you make your cheese blend.
- In mixing bowl, mix together the ricotta cheese, 1 small bag Italian shredded blend cheese and seasonings.
- Preheat oven to 350 degrees and add a couple of spoonfuls of sauce (enough to coat the bottom) to a large baking dish.
- Stuff cooked pasta shells with the cheese mixture and add to the baking dish. When all shells are stuffed, drizzle remaining sauce over the top of each shell.
- Cover prepared baking dish with foil and bake in 350 degree oven for about 25 minutes.
- Remove foil cover and add a couple of handfuls of Italian blend shredded cheese to top of shells and sauce and put back in oven for another 5-10 min til cheese has melted.
Notes
- I just served this with a side salad. It is meaty and cheesey and rich enough to not need bread as another side. My husband would totally disagree with that, tho!