Sausage-Stuffed Pasta Shells

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

  • Prep Time 35 min
  • Total Time 1 hr 15 min
  • Servings 6

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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
320),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
18g,
18%
Trans Fat
1/2g
1/2%
),
Cholesterol
150mg
150%;
Sodium
1740mg
1740%;
Total Carbohydrate
34g
34%
(Dietary Fiber
4g
4%
  Sugars
8g
8%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
15%;
Calcium
45%;
Iron
20%;
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.