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Sweet and Savory Stuffed Shells served in a Lagostina Lasagna pan #ad

Sweet and Savory Stuffed Shells

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 6 Servings 1x
  • Category: Pasta Recipes
  • Method: Baked
  • Cuisine: Italian

Description

This Sweet and Savory Stuffed Shells recipe has a secret sweet ingredient. You’ll have to read the ingredient list to find out what it is.


Scale

Ingredients

  • 1 lb hot Italian sausage
  • 25 oz. jar Butternut Squash pasta sauce
  • 12 oz. box large shell pasta, cooked, drained and rinsed well
  • 1 large egg
  • 8 oz. shredded mozzarella cheese, divided in half
  • 16 oz ricotta cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon fresh parsley, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black, pepper

Instructions

  1. Preheat oven to 400 F. degrees.
  2. Remove the casing from the sausage and brown in a skillet. Break the sausage into crumbles as it cooks. Drain as much oil from the sausage once it is cooked through.
  3. Place the cooked sausage in a sauce pan and add the jar of pasta sauce. Heat until simmering. Reduce heat and keep warm while preparing the rest of the ingredients.
  4. Cook the large shells following the manufacturers directions for a baked dish. Drain the pasta and run cold water over the shells to remove some of the starch which will keep the shells from sticking together. Set aside.
  5. Divide the mozzarella cheese in half setting one half aside for topping the stuffed shells.
  6.  In a large bowl beat the egg well.
  7. Add half the mozzarella cheese to the bowl, and add the ricotta cheese, Parmesan cheese, parsley, salt and pepper.
  8. Mix well to combine.
  9. Spread half of the sauce mixture into the bottom of a lasagna pan.
  10. Arrange the cooked shell pasta in a single layer in the pan.
  11. Fill each shell with the ricotta cheese mixture.
  12. Drizzle remaining sauce over shells and top the shells with the remaining mozzarella cheese.
  13. Bake in a preheated oven for 20 to 30 minutes.
  14. Serves 6.


Nutrition

  • Serving Size: 1/6
  • Calories: 906
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