Italian Sausage & Ricotta Stuffed Shells
Italian sausage and ricotta stuffed shells with lots of cheese and a hearty marinara.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 16 ounces Italian sausage
- 14 ounces jumbo shells
- 15 ounces whole milk ricotta
- 1 large egg
- 2/3 cup parmesan, finely shredded
- 1/3 cup fresh basil, finely chopped
- 2 cloves of garlic, minced
- salt and black pepper
- 24 ounces marinara
- 12 ounces mozzarella, shredded
- fresh parsley, finely chopped (garnish)
Instructions
- Preheat your oven to 350 degrees
- 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
- Break up the sausage into very small pieces as it cooksÂ
- Once the sausage is cooked through and the onions have softened, transfer them into a large bowl and set aside for now
- Bring a large pot of water up to a rolling boil
- 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
- Drain the shells and set them aside
- 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
- Transfer the filling into a pastry bag or gallon zip lock bag (optional)
- Add a layer of marinara into the base of a 9"x13" baking dish
- Fill the shells about half way with the italian sausage and ricotta filling and arrange them in the baking dish in a single layer
- Once the dish is filled, spoon additional marinara over the shellsÂ
- Cover the entire dish with shredded mozzarella
- Cover the baking dish with foil and place it in a 350 degree oven
- 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
- Garnish with finely chopped parsley (optional)