Ingredients
Scale
- 26 ounce jar pasta sauce
- 1 pound ground sausage
- 2 boxes dry shells large about 50
- 45 ounces ricotta cheese
- 1 cup fresh grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon lawry’s garlic salt
- 1/2 cup fresh grated parmesan cheese
- 4 cups shredded fresh mozzarella cheese
- 1/4 cup fresh basil sliced
Instructions
- Preheat your oven to 350°F and pour 1/2 cup of pasta sauce into the bottom of two 9 x 13 inch baking dishes.
- In a large skillet, brown the sausage over medium heat until fully cooked and crumbled. Then stir the sausage into the remaining pasta sauce.
- Cook the shells according to package instructions until they are al dente. Drain and set aside. To prevent sticking, place them on a baking sheet sprayed with cooking spray.
- In a large bowl, combine ricotta, parmesan, mozzarella, kosher salt, black pepper, and garlic salt. Mix well.
- Scoop about 2 tablespoons of the cheese mixture into each shell and place them in the baking dishes, seam side down. Sprinkle some parmesan cheese over the shells, and then spoon the meat sauce evenly on top of them.
- Top each baking dish with shredded mozzarella cheese and bake for 30-35 minutes until hot and melted. Before serving, garnish with sliced fresh basil.
Notes
Ensure you do not overcook the shells to prevent them from breaking.
Using fresh herbs can elevate the flavor of the dish. Consider adding more basil or parsley if desired.
Nutrition
- Serving Size: 1 shell
- Calories: 510
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.