Ingredients

The following ingredients have 6 Servings
  • 1 lb hot Italian sausage
  • 25 oz Butternut Squash pasta sauce
  • 12 oz large shell pasta (cooked, drained and rinsed well)
  • 1 large egg
  • 8 oz. shredded mozzarella cheese (divided in half)
  • 16 oz ricotta cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon fresh parsley (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black (pepper)

Instruction

  • Preheat oven to 400 F. degrees.
  • Remove the casing from the sausage and brown in a skillet. Break the sausage into crumbles as it cooks. Drain as much oil from the sausage once it is cooked through.
  • Place the cooked sausage in a sauce pan and add the jar of pasta sauce. Heat until simmering. Reduce heat and keep warm while preparing the rest of the ingredients.
  • Cook the large shells following the manufacturers directions for a baked dish. Drain the pasta and run cold water over the shells to remove some of the starch which will keep the shells from sticking together. Set aside.
  • Divide the mozzarella cheese in half setting one half aside for topping the stuffed shells.
  •  In a large bowl beat the egg well.
  • Add half the mozzarella cheese to the bowl, and add the ricotta cheese, Parmesan cheese, parsley, salt and pepper. Mix well to combine.
  • Spread half of the sauce mixture into the bottom of a lasagna pan. Arrange the cooked shell pasta in a single layer in the pan.
  • Fill each shell with the ricotta cheese mixture.
  • Drizzle remaining sauce over shells and top the shells with the remaining mozzarella cheese.
  • Bake in a preheated oven for 20 to 30 minutes.