November Recipe - Sausage Stuffed Pasta Shells

If you are ready for a fall pasta dish, I think you will love these pasta shells with sausage, Italian herbs and 3 different types of cheese. Inspired from RachaelRecipes.com, the sausage stuffed shells are savory without being too heavy. They can be served with a salad or roasted vegetables - and warm French bread would be a great addition as well. Leftovers can be stored in the refrigerator in an airtight container for 3 to 4 days, reheating in oven at 350 F for 15 - 20 minutes covered with foil

Sausage Stuffed Pasta Shells 

INGREDIENTS

• 1 package (12 ounces) jumbo pasta shells 

• 1 tablespoon olive oil 

• 1 pound Italian sausage, no casings  

• 1 medium onion, finely chopped 

• 2 cloves garlic, minced 

• 1 cup ricotta cheese 

• 1 cup shredded mozzarella cheese, divided 

• ¹⁄₂ cup grated Parmesan cheese 

• 1 egg, lightly beaten 

• 1 teaspoon dried Italian seasoning 

• ¹⁄₄ teaspoon black pepper 

• 3 cups vodka tomato sauce 

• 2 tablespoons chopped fresh parsley (for garnish)

INSTRUCTIONS

1. Preheat the oven to 375°F.

2. Cook the jumbo pasta shells according to the package directions until al dente. Drain thoroughly and set aside on a lightly oiled surface to prevent sticking. 

3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally. Add the minced garlic and sauté another 1–2 minutes until fragrant, being careful not to let it brown too much.

4. Add the Italian sausage to the skillet, breaking it apart with a spoon as it cooks. Continue to cook and crumble until the sausage is browned and cooked through. Use a paper towel to carefully drain and discard any excess grease, then remove the skillet from heat. 

5. In a large mixing bowl, combine the cooked sausage mixture with ricotta cheese, half of the shredded mozzarella, Parmesan cheese, beaten egg, Italian seasoning, and black pepper. Stir thoroughly until the filling is smooth and well blended. 

6. Spread 1 cup of vodka sauce evenly on the bottom of a 9×13-inch baking dish to create a flavorful base that prevents sticking.

7. Stuff each cooked pasta shell with the sausage-cheese mixture, using a spoon to fill them generously. Arrange the shells open-side up in the prepared dish, fitting them snugly together. 

8. Pour the remaining vodka sauce over the stuffed shells, ensuring each one gets a coating of sauce. Sprinkle the top with the remaining shredded mozzarella.

9. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. This traps steam and helps the shells heat through without drying out.

10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly browned on top. 

11. After baking, let the dish cool slightly before serving. Garnish with chopped fresh parsley.