Sausage Cheese Stuffed Shells With Tomato Mushroom Sauce Recipe

Name: Sausage Cheese Stuffed Shells With Tomato Mushroom Sauce
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: Sweet Italian Sausage Link; 1 large egg; 15 oz ricotta cheese; 6 tablespoons grated Parmesan cheese; salt to taste; Flat Leaf Parsley; Tomato Sauce & Mushrooms; Shell Pasta; Boiling Water; 4 slices bacon; Bacon Drippings; Mushroom; 2 cloves minced garlic; Italian Tomatoes; Dried Basil; Ground Black Pepper

A family-favorite recipe! This decadent dish features jumbo pasta shells overflowing with a savory sausage and ricotta filling, then smothered in a rich tomato mushroom sauce. Prepare it a day ahead for effortless entertaining or a weeknight treat.

Prep Time 30 mins

Cook Time 100 mins

Calories 651.2 kcal

Protein 60g

Rating 5.0 (1 Reviews)

Sausage Cheese Stuffed Shells With Tomato Mushroom Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sausage Cheese Stuffed Shells With Tomato Mushroom Sauce

Sweet Italian Sausage Link
1 large egg
15 oz ricotta cheese
6 tablespoons grated Parmesan cheese
salt to taste
Flat Leaf Parsley
Tomato Sauce & Mushrooms
Shell Pasta
Boiling Water
4 slices bacon
Bacon Drippings
Mushroom
2 cloves minced garlic
Italian Tomatoes
Dried Basil
Ground Black Pepper

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How to Make Sausage Cheese Stuffed Shells With Tomato Mushroom Sauce

**Make the Tomato Mushroom Sauce:**
Cook 4 slices bacon in a large skillet or Dutch oven until crisp. Remove bacon, drain on paper towels, reserving 3 tablespoons of bacon grease; discard the rest.
Add 8 oz sliced cremini mushrooms and 2 cloves minced garlic to the skillet with the bacon grease. Cook over medium-low heat until softened, about 5-7 minutes.
Stir in 28 oz canned crushed tomatoes, 1/4 cup chopped fresh basil, and 1/4 teaspoon black pepper.
Bring to a simmer, then cook uncovered over medium-high heat for 15 minutes, or until the sauce has thickened slightly.
Crumble the cooked bacon and stir it into the sauce. Season with salt to taste.
**Prepare the Sausage Filling:**
While the sauce simmers, cook 1 lb Italian sausage (removed from casings) in a skillet over medium-high heat until browned. Drain off any excess grease.
In a large bowl, beat 1 large egg. Stir in 15 oz ricotta cheese, the cooked sausage, 2 tablespoons grated Parmesan cheese, 1/4 teaspoon salt, and 2 tablespoons chopped fresh parsley.
**Assemble and Bake:**
Cook 24 jumbo pasta shells according to package directions until almost al dente. Drain, rinse with cold water, and drain again.
Preheat oven to 350°F (175°C).
Spread half of the tomato mushroom sauce in a 1 1/2-quart casserole dish or 9x13 inch baking pan.
Fill each pasta shell with the sausage and ricotta mixture. Arrange the stuffed shells in the prepared baking dish.
Pour the remaining sauce over the stuffed shells.
Cover the baking dish with foil and bake for 30-45 minutes, or until bubbly and heated through.
Remove the foil during the last 5 minutes of baking to allow the top to brown slightly.
Sprinkle with the remaining 4 tablespoons of grated Parmesan cheese and serve immediately.