sausage stuffed shells
This can be slightly spicy because of the Italian Sausage. So if you have tender tummies at home, you might want to think about a different type of sausage.
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prep time
cook time
method
Convection Oven
yield
4 servings
Ingredients
- 12 - uncooked jumbo pasta shells
- 2/3 pound bulk italian sausage
- 2 cans (8oz) tomato sauce
- 1/2 cup tomato pasta
- 1/4 cup water
- 2 teaspoons brown sugar
- 1 teaspoon italian seasoning
- 2/3 cup cottage cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 - egg, lightly beaten
- 1 teaspoon parsley
- - grated parmesan cheese
How To Make sausage stuffed shells
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Step 1Cook pasta shells according to package directions.
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Step 2Meanwhile, in a large saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling.
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Step 3Add the tomato paste, water, brown sugar, and Italian seasoning to remaining sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Drain pasta.
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Step 4In a large bowl, combine the cottage cheese, 1 c. mozzarella, egg, parsley, and reserved sausage. Stuff into shells.
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Step 5Spread 1/2 c. meat sauce into an ungreased shallow 2 quart baking dish. Arrange stuffed shells in dish; drizzle with remaining mozzarella and parmesan. Bake uncovered at 350* for 25-30 minutes or until heated through.
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