Ingredients

The following ingredients have 4 Servings
  • 1 lb sweet or hot bulk Italian sausage meat
  • 6-8 oz about a cup diced (small dice) mozzarella
  • 1/4 cup finely chopped fresh parsley --OR- 2 tbs dry from the jar parsely
  • 1 1/4 cup soft bread crumbs
  • 2 tbsp grated Parmesan -OR- Romano cheese
  • 1 clove garlic (finely minced)
  • 2 eggs
  • 8-12 jumbo shells (cooked al dente)
  • 1 recipe Quick Chunky Tomato Sauce -OR- your favorite pasta sauce
  • Extra shredded mozzarella

Instruction

  • Mix well the sausage meat, mozzarella, parsley, bread crumbs, Parmesan cheese, garlic and eggs in a medium bowl. Portion out the meat in desired amount.
  • Cook the same amount of shells as meat portions. Slightly undercook the shells because they will be baked too.
  • Preheat oven to 350 degrees F.
  • Place about 1/2 cup of the sauce in a baking dish large enough to hold the amount of shells you made--this would be anywhere from a 1 1/2-2 1/2 quart baking dish.
  • Put the shells in the pan and top with more sauce and desired amount of shredded mozzarella.
  • Cover baking dish with foil and bake 45-60 minutes, or until sausage is cooked through.