Ingredients

The following ingredients have 4 Servings
  • 8 oz jumbo pasta shells
  • 1 lb sweet Italian sausage
  • 1/2 medium yellow onion (finely diced)
  • 2 cloves garlic (minceed)
  • 2 Tbsp tomato paste
  • 16 oz tomato sauce
  • 11 oz goat cheese
  • 2 Tbsp Italian seasoned breadcrumbs
  • 2 Tbsp grated Parmesan cheese
  • dried parsley (for garnish)

Instruction

  • In a medium saucepan cook pasta shells, according to package directions, for 8-10 minutes or right before al dente. Drain and return to pot.
  • While pasta is cooking, add sausage to large skillet and cook over medium-high heat until browned and cooked through; about 5-6 minutes. Remove 2/3 sausage to paper-towel lined plate.
  • With remaining sausage in pan, add diced onion and garlic and cook until onions are slightly translucent, soft, and garlic is fragrant; about 5-6 minutes. 
  • Add tomato puree and pasta sauce and stir to combine. Season with salt and pepper. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. 
  • While sauce is simmering, preheat oven to 350° F. 
  • Divide cooked sausage equally among slightly cooked pasta shells then stuff each with equal amount of goat cheese.
  • Pour sauce into 8 x 11 (or 9 x 13) oven-safe baking dish. Place stuffed pasta shells on top of sauce. 
  • Sprinkle shells and sauce with breadcrumbs and grated Parmesan cheese then bake at 350° F for 30 minutes. 
  • Remove from oven and sprinkle with additional Parmesan cheese, if desired, and dried parsley. Serve immediately.