Italian > Pasta > Stuffed Pasta

Ricotta and Sausage Stuffed Shells Recipe

Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 1 lb Italian sausage
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 jar (24 oz) marinara sauce

Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking sausage
- Mixing bowl
- 9x13 inch baking dish
- Aluminum foil

Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
3. In a large skillet, cook Italian sausage over medium-high heat until browned and cooked through. Drain excess fat.
4. In a mixing bowl, combine cooked sausage, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, basil, garlic powder, salt, and pepper. Mix well.
5. Spoon about 2 tablespoons of the filling into each pasta shell and place them in the baking dish.
6. Pour marinara sauce over the stuffed shells, covering them completely.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Let the stuffed shells cool for a few minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories: 500
Fat: 27g
Carbohydrates: 37g
Protein: 27g
Sodium: 1100mg
Sugar: 8g

Substitutions for ingredients:
- Ground beef or turkey can be used instead of Italian sausage.
- Cottage cheese or goat cheese can be used instead of ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
- Any type of grated cheese can be used instead of Parmesan cheese.
- Dried herbs can be used instead of fresh herbs.

Variations:
- Add chopped spinach or kale to the filling for extra nutrition.
- Use a different type of pasta, such as manicotti or cannelloni.
- Use a different type of sauce, such as Alfredo sauce or pesto sauce.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.

Tips and tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a piping bag or a plastic bag with the corner cut off to fill the pasta shells more easily.
- Make the filling ahead of time and store it in the refrigerator until ready to use.
- Use a spoon to remove any excess filling that spills out of the shells before pouring the sauce over them.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat leftovers in the microwave or in the oven at 350°F until heated through.

Presentation ideas:
Serve the stuffed shells on a large platter with a sprinkle of fresh herbs on top.

Garnishes:
Fresh parsley, basil, or grated Parmesan cheese can be used as garnish.

Pairings:
Serve with a side salad and garlic bread for a complete meal.

Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them.
- If the filling is too dry, add a splash of milk or cream to make it more moist.
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.

Food safety advice:
Make sure to cook the sausage thoroughly to prevent any foodborne illnesses.

Food history:
Stuffed shells are a popular Italian-American dish that originated in the United States in the 20th century.

Flavor profiles:
This dish is savory, cheesy, and slightly spicy.

Serving suggestions:
Serve the stuffed shells with a glass of red wine for a classic Italian meal.

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Region: Italian

Taste: Savory, Cheesy, Rich, Meaty, Tangy