roly-poly lasagna shells
(1 rating)
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This is my brother Jeremy's recipe, he'll be making these for Thanksgiving along w/ a ham, yummy!
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
50 Min
Ingredients For roly-poly lasagna shells
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132 oz container, part-skin ricotta cheese
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3 cshredded mozzarella cheese, divided
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1/2 cplus 2 tbsp grated parmesan cheese, divided
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2 lgeggs
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1 Tbspfresh, chopped parsley
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3 tspminced garlic
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1/2 tspeach, salt and pepper
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1/2 lbcooked, crumbled italian sausage, i used turkey sausage
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128 oz jar favorite pasta sauce, divided
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112 oz pkg jumbo pasta shells
How To Make roly-poly lasagna shells
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1Cook pasta shells as directed, drain and cool. Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In lg bowl, combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, eggs, parsley, garlic, salt and pepper.
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2Mix well. Stir in crumbled sausage. Spread 1 cup pasta sauce into bottom of pan. Spoon about 2 tbsp cheese mix into each pasta shell. Place filled shells in pan.
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3Pour remaining pasta sauce over shells. Cover w/ foil and bake 40 mins. Uncover and sprinkle w/ remaining mozzarella cheese and parmesan cheese. Bake, uncovered for 12 mins more, or until cheese is melted.
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