Italian sausage adds a little spice to a mellow ricotta cheese filling.
jumbo pasta shells (from 16-oz package)
lb bulk Italian sausage
container (15 oz) whole-milk ricotta cheese
egg, slightly beaten
can (28 oz) tomato sauce
tablespoon Italian seasoning
teaspoon garlic powder
cups shredded Italian cheese blend (8 oz)
Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
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.
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.
Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.