Link to my YouTube video of preparation: https://youtu.be/-ufdsPv1t5I
as of 16 July 2023, this link does not work; if/when the recipe is re-posted to their site, I will update it
Link to original recipe: http://www.johnsonville.com/recipe/shells-with-italian-sausage-and-ricotta-stuffing.html
Ingredients:
jumbo pasta shells *I used pasta armando basket-shaped shells, which were amazing (purchased at Meijer)--took 12 of them for this recipe
1/2 T. extra-virgin olive oil (I think I actually used much less than this, see below in step 4)
Ingredients:
jumbo pasta shells *I used pasta armando basket-shaped shells, which were amazing (purchased at Meijer)--took 12 of them for this recipe
1/2 T. extra-virgin olive oil (I think I actually used much less than this, see below in step 4)
2 links hot Italian sausage (used Johnsonville brand), casings removed
1 jar Prego Three Cheese pasta sauce
1 large egg
7.5 oz. ricotta (I used part-skim)
2 1/2 c. shredded Italian cheese blend (I used some Lucerne 6 cheese and Kraft 5 cheese, as I had some on hand), divided
2 T. fresh basil, chopped (or 1/2 T. dried--I opted for fresh, as my mom had given me some from her garden!)
1/4 tsp. coarse ground black pepper
Directions:
1. Cook the pasta according to the package directions.
2. In a 10 in. skillet, cook the sausage on medium heat, crumbling it into small pieces as it cooks, until it is 'done'. Set aside to cool.
3. Heat oven to 350°F.
4. Rub/coat sides and bottom of an 8" x 8" x 2" glass baking dish with olive oil (*I believe I used a paper towel and just rubbed all over for this, meaning I did not use all that much.)
5. Pour half of pasta sauce into baking dish and spread evenly over bottom. Set aside.
6. In a large bowl, beat the egg. Mix in the ricotta, 2 c. of the cheese blend, basil, ground pepper, and the cooked sausage.
7. Fill each shell with sausage-cheese mixture and then place each in the sauce in the baking dish. Once all shells are filled and placed, top with remaining sauce, followed by remaining cheese blend.
8. Cover dish, bake for 40 min.
9. Uncover dish and bake for additional 5 min.
10. After removing from oven, let stand for 5 min. Serve and enjoy!!
1 jar Prego Three Cheese pasta sauce
1 large egg
7.5 oz. ricotta (I used part-skim)
2 1/2 c. shredded Italian cheese blend (I used some Lucerne 6 cheese and Kraft 5 cheese, as I had some on hand), divided
2 T. fresh basil, chopped (or 1/2 T. dried--I opted for fresh, as my mom had given me some from her garden!)
1/4 tsp. coarse ground black pepper
Directions:
1. Cook the pasta according to the package directions.
2. In a 10 in. skillet, cook the sausage on medium heat, crumbling it into small pieces as it cooks, until it is 'done'. Set aside to cool.
3. Heat oven to 350°F.
4. Rub/coat sides and bottom of an 8" x 8" x 2" glass baking dish with olive oil (*I believe I used a paper towel and just rubbed all over for this, meaning I did not use all that much.)
5. Pour half of pasta sauce into baking dish and spread evenly over bottom. Set aside.
6. In a large bowl, beat the egg. Mix in the ricotta, 2 c. of the cheese blend, basil, ground pepper, and the cooked sausage.
7. Fill each shell with sausage-cheese mixture and then place each in the sauce in the baking dish. Once all shells are filled and placed, top with remaining sauce, followed by remaining cheese blend.
8. Cover dish, bake for 40 min.
9. Uncover dish and bake for additional 5 min.
10. After removing from oven, let stand for 5 min. Serve and enjoy!!
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