Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Cook: | 1 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage
- 1 box (12.5 ounces) jumbo pasta shells
- 1 tablespoon olive oil
- 2 jars (24 ounces, each) marinara sauce
- 2 eggs, beaten
- 1 carton (15 ounces) ricotta cheese
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1/2 cup grated Romano cheese
- 1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
- 1/2 teaspoon pepper
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
Instructions
- 1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
- 2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
- 3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
- 4. Pour half of the marinara sauce into baking dish.
- 5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
- 6. Stuff shells with meat mixture; arrange in baking dish.
- 7. Pour remaining marinara sauce over shells.
- 8. Cover and bake at 350°F for 30 minutes.
- 9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
- 10. Bake 5 minutes longer or until cheese is melted.
- 11. Sprinkle with parsley.
- 12. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1358 |
| Total Fat | 85 g |
| Saturated Fat | 46 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 81 g |
| Cholesterol | 325 mg |
| Sodium | 2415 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1358 |
| Total Fat | 85 g |
| Saturated Fat | 46 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 81 g |
| Cholesterol | 325 mg |
| Sodium | 2415 mg |
Reviews
I used this recipe as a ‘guide’ and used what I had available. It turned out great! (less mozzarella, more six cheese italian blend shredded and I subbed kielbasa for sausage) easy to make and I will definitely keep this printed out for when we are wanting cheesy italian.
Everyone loved it, would definitely recommend.
I’ve made this recipe a few times and the family loved it!!! Always a #1 favorite in the house!
Made this during the coronavirus quarantine. I picked the recipe because it fit with what I had on hand, except I had to substitue for the romano. I usually mix the sausage with the tomato sauce and stuff shells with only ricotta mix. But I only had 15 oz of ricotta on hand. Never thought to mix the sausage with the ricotta. Loved it! Will definitely make again.
Simple to prepare with great flavor. I did find it took about 15 more mins of baking time. Highly recommend
this was terrific! Makes a complete meal with the meat. The whole family loved it. Definitely my go to recipe for stuffed shells. Highly recommend you try it!