Sausage-Stuffed Shells

Last month my dear husband started talking about stuffed shells. He wanted them to be nothing but pasta shells stuffed with ricotta (just ricotta) and with sauce poured over the top. Informal Twitter poll told me not to do it but I figured I could at least make him a version I could be proud of.

My Sausage-Stuffed Shells have ricotta and sausage and Parmesan and lots of basil! And more cheese on top because duh, pasta needs cheese on top! They were delicious and even the husband had to admit that my shells were better than the ones he had wanted so badly.

I tend to use spicy Italian sausage in my pasta dishes so the sweet sausage was a fun change. If you prefer the spicy stuff, go ahead and use it! Or add some crushed red pepper flakes for a little heat. I made my olive cheese bread with it but the cheesy breadsticks I just posted would be awesome too!

Sausage-Stuffed Shells

adapted from Simply Recipes


1 12-ounce package jumbo pasta shells
1 tablespoon olive oil
1 cup onion, finely diced
1 pound sweet Italian sausage, casings removed
1 tablespoon minced garlic
1 large egg
16-ounces ricotta cheese
½ cup Parmesan cheese, grated
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
¼ cup unseasoned bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
1 28-ounce jar pasta sauce
1 cup mozzarella, shredded


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