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.