ITALIAN STUFFED SHELLS RICOTTA CHEESE RECIPES

Name: Shells with Italian Sausage and Ricotta Stuffing
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage; 1 box (12.5 ounces) jumbo pasta shells; 1 tablespoon olive oil; 2 jars (24 ounces, each) marinara sauce; 2 eggs, beaten; 1 carton (15 ounces) ricotta cheese; 4 cups shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; 1/2 cup grated Romano cheese; 1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil; 1/2 teaspoon pepper; 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING RECIPE ...

Shells with Italian Sausage and Ricotta Stuffing Recipe ... image

Shells and cheese can be a great snack, but Johnsonville can transform it into a meal! This recipe combines all of your favorite Italian cheeses with the savory deliciousness of Johnsonville Italian Sausages. The result? An authentic Italian dish that will leave your stomach full and happy.

Provided by Food Network

Total Time 1 hours 5 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage
1 box (12.5 ounces) jumbo pasta shells
1 tablespoon olive oil
2 jars (24 ounces, each) marinara sauce
2 eggs, beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Steps:

1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
4. Pour half of the marinara sauce into baking dish.
5. In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
6. Stuff shells with meat mixture; arrange in baking dish.
7. Pour remaining marinara sauce over shells.
8. Cover and bake at 350°F for 30 minutes.
9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
10. Bake 5 minutes longer or until cheese is melted.
11. Sprinkle with parsley.
12. Serve.

RICOTTA STUFFED SHELLS - HOMEMADE HOOPLAH

Ricotta Stuffed Shells - Homemade Hooplah image

These easy and simple ricotta stuffed shells are filled with savory ricotta and mozzarella then baked on a bed of flavorful marinara (storebought or homemade!)

Provided by Chrisy

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 5

Ingredients

4 cup marinara sauce (store bought or homemade)
12 ounce jumbo shells (at least 18-22 whole shells)
2 cup ricotta (whole milk)
2 cup shredded mozzarella cheese
2 large egg

Steps:

Check jumbo shells; discard any that are broken, making sure you have at least 18-22 whole shells. Cook jumbo shells per package instructions, reducing cook time by 1 minute. Drain, cover, then set nearby. Note: plan to cook a few more shells than you need, as jumbo shells have a tendency to break or tear while cooking.
Preheat oven to 360 degrees. Spray a 9x13 baking dish with cooking spray. Pour half of the marinara sauce in the bottom of the dish, using a spatula to smooth it out into an even layer. Set dish nearby.
In a large bowl, whisk together egg and ricotta. Add mozzarella to bowl, then fold it into the ricotta mixture. Set bowl nearby.
To fill the shells: Cup a jumbo shell in your weaker hand, facing the shell so that the tighter curl of the shell is close to your thumb and the looser part rests on your palm or other fingers. Use your thumb to pry open the shell, then scoop in the ricotta cheese mix. When shell is filled, place it on top of the marinara sauce, seam side up. Repeat this step until all shells are filled.
Pour the remaining marinara sauce on top of the shells, focusing on filling the gaps between the shells.
Cover dish with aluminum foil and bake for 35 minutes. Remove foil, then bake for an additional 5-10 minutes.
Allow dish to cool for 5 minutes (or until the sauce stops bubbling) then serve.

Nutrition Facts : Calories 792 kcal, CarbohydrateContent 81 g, ProteinContent 43 g, FatContent 32 g, SaturatedFatContent 18 g, CholesterolContent 199 mg, SodiumContent 1778 mg, FiberContent 6 g, SugarContent 13 g, ServingSize 1 serving

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