Description
Jumbo pasta shells stuffed with a creamy, cheesy ricotta and spicy sausage mixture, baked in a rich tomato sauce and topped with pesto and mozzarella. An irresistible comfort food dinner.
Ingredients
Scale
- 1 box (12 oz) jumbo pasta shells
- 1 lb spicy Italian sausage, casings removed
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 oz marinara sauce
- 1/3 cup prepared pesto
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- In a large skillet over medium-high heat, cook the spicy Italian sausage, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain excess fat and let cool slightly.
- In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, garlic, salt, pepper, and cooked sausage. Mix well.
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Fill each cooked shell with about 1-2 tablespoons of the sausage-cheese mixture and arrange in the baking dish, open side up.
- Pour remaining marinara sauce over the shells, then spoon or dollop pesto evenly over the top. Sprinkle with remaining 1 cup mozzarella.
- Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until bubbly and cheese is melted.
- Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
To make ahead, assemble the dish but do not bake. Cover and refrigerate up to 24 hours. Add 10-15 minutes to the covered baking time. For a milder version, use sweet Italian sausage.
Nutrition
- Calories: 580
- Sugar: 8g
- Fat: 34g
- Carbohydrates: 38g
- Protein: 28g