Sausage-Stuffed Pasta Shells

Sausage-Stuffed Pasta Shells

Italian sausage adds a little spice to a mellow ricotta cheese filling.

Prep Time

35

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

18
jumbo pasta shells (from 16-oz package)
1
lb bulk Italian sausage
1
container (15 oz) whole-milk ricotta cheese
1
egg, slightly beaten
1
can (28 oz) tomato sauce
1
tablespoon Italian seasoning
1
teaspoon garlic powder
2
cups shredded Italian cheese blend (8 oz)
  1. Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
  2. Meanwhile, in 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir ricotta cheese and egg into sausage.
  3. In medium bowl, mix tomato sauce, Italian seasoning and garlic powder. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup tomato sauce mixture over bottom. Spoon about 2 tablespoons sausage mixture into each pasta shell. Arrange shells on sauce in baking dish. Spoon remaining sauce over stuffed shells.
  4. Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Prepare the recipe through step 3 the night before; cover and refrigerate. Bake as directed, adding cheese for the last 10 minutes of baking.
Use a small ice-cream scoop to easily fill the shells with the sausage mixture.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 590
    • (Calories from Fat 320),
  • Total Fat 36g
    • (Saturated Fat 18g,
    • Trans Fat 1/2g),
  • Cholesterol 150mg;
  • Sodium 1740mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 4g,
    • Sugars 8g),
  • Protein 35g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 4 1/2 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.