Shells with Italian Sausage and Ricotta Stuffing Recipe - Allrecipes.com
Shells with Italian Sausage and Ricotta Stuffing Recipe
  • READY IN ABOUT hrs

Shells with Italian Sausage and Ricotta Stuffing

Recipe by  

"Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    45 mins
  • COOK

    36 mins
  • READY IN

    1 hr 21 mins

Directions

  1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
  2. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil. Pour half of the marinara sauce into baking dish. In a large bowl, combine eggs, ricotta cheese, 2-1/2 cups of mozzarella, 1/2 cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage. Stuff shells with meat mixture; arrange in baking dish. Pour remaining marinara sauce over shells.
  3. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley. Serve.
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Reviews More Reviews

Oct 15, 2014

I have made stuffed shells many times before, but, never with the addition of sausage. My husband and I both thought they were very good and loved the addition of the fresh basil. The Italian sausage definitely made more of a hearty dish than just standard cheese. The flavor with the sausage was fantastic! They were a little salty for our taste, but, very tasty!

 
Oct 09, 2014

I made the stuffed shells as directed with no changes to the ingredients. Froze them on a parchment paper lined cookie sheet then moved them to a ziplock bag to store in the freezer. Well last night was the busy weeknight that I needed dinner, and FAST. So baked the frozen shells in sauce and they were ready in 30 mins or so. They were very tasty! Family loved it.

 
Oct 02, 2014

Classic recipe! I thought about messing with the spices in the filling and decided against it. I cooked the shells until they were just pliable, chilled in cold water to stop the cooking process and drained. Made the filling as directed, stuffed the shells and put in the refrigerator for about 24 hours. Before baking, I took the shells out to take the chill off and then baked as directed. Perfect consistency, the shells were not soggy and the filling set up nicely. I will say that the whole recipe would serve more than 6. I cut it in half and filled 16 shells which served 4 with a couple left over. I would think a whole recipe would easily serve 8 maybe 10.

 
Oct 05, 2014

Yummy comfort food at it’s finest. I reduce the boiling time for the shells by about two minutes, and not having any fresh basil available, I used half the amount requested of dried basil and it came out fine. We loved it.

 
Oct 27, 2014

Quick and easy enough and as good as lasagna. I overcooked my noodles a little so some of them were falling apart and didn't hold together as well. Pasta carries a lot of carbs but this dinner was worth it. I loved the addition of sweet italian sausage. Next time I will probably use twice as much sausage.

 
Oct 26, 2014

I really enjoyed these and they were really easy to make. They would be great assembled the night before for a quick easy dinner the next night.

 
Oct 23, 2014

A quick, easy and delicious dish. I've made stuffed shells before, but adding Johnnsoville Sausage makes them a hearty, Italian meal. Very, very good.

 
Oct 04, 2014

This is an easy, delicious recipe that even a beginner cook can ace. I followed the directions to a "T" and used Johnsonville mild ground sausage. I cut about a minute off of the suggested cooking time for my noodles so they wouldn't overcook and then rinsed them in cold water to stop them from cooking further. I served this for company tonight and it was more than enough to feed six people.

 

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Nutrition

  • Calories
  • 1135 kcal
  • 57%
  • Carbohydrates
  • 82.4 g
  • 27%
  • Cholesterol
  • 236 mg
  • 79%
  • Fat
  • 61.9 g
  • 95%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 59.3 g
  • 119%
  • Sodium
  • 2537 mg
  • 101%

* Percent Daily Values are based on a 2,000 calorie diet.

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