Ingredients

The following ingredients have 4 Servings
  • 8 ounces large shells pasta
  • 1/2 pound Italian sausage
  • 1/2 yellow onion (peeled and diced)
  • 48 ounces marinara sauce ((2 jars))
  • 30 ounces whole milk ricotta cheese
  • 1 cup Parmesan cheese (shredded)
  • 1/2 cup Romano cheese (shredded)
  • 2 cups mozzarella cheese (shredded )
  • 3 cloves garlic (minced)
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 10 fresh basil leaves (chopped)
  • 2 tablespoons fresh parsley (chopped)

Instruction

  • Preheat oven to 350 degrees F. Coat the inside of a large oval or 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
  • Bring a large pot of water to a boil and salt generously. Cook pasta in water for 9 minutes. Drain pasta and set aside.
  • In a large skillet, cook Italian sausage over medium heat until browned, about 8 minutes. Break up the meat as it cooks. Add onion and cook for another 4 minutes until onions have softened.
  • Drain grease from skillet. Pout 1 jar or marinara into the skillet and stir to combine. Pour meat sauce into the bottom of the baking dish. Spread out into an even layer.
  • In a medium mixing bowl, stir together ricotta, 1/2 cup Parmesan cheese, Romano cheese, 1 cup mozzarella cheese, garlic, egg, salt, pepper, basil, and parsley.
  • Fill cooled pasta shells with ricotta mixture. Place in the dish over meat sauce, open side facing down. This will keep the cheese inside and the edges won't get hard.
  • Spoon the remaining marinara sauce all over the shells.
  • In a bowl, mix together the remaining 1 cup mozzarella and 1/2 cup parmesan. Sprinkle evenly over shells.
  • Bake for 40 minutes or until cheese is melted and edges are bubbly. Remove from oven and serve warm.