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Shebron’s Stuffed Shells

Three Cheese Stuffed Shells

This is a relatively simple recipe to make and it saves / freezes well for a later meal. If you are planning on serving this dish to guests, we recommend pairing it with an Italian Chianti which pairs well with tomato-based red sauces, and also compliments the creamy shell filling.

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Instructions

  • 1. Remove the casings (or use bulk sausage) and in a large 13 quart pot, heat 2 Tbsp. olive oil and cook sausage over medium heat, breaking meat up with a wooden spoon, until the pinkness is gone, but not cooked through completely. Remove meat from skillet with a slotted spoon and set aside.
  • 2. Bring 5 qts. of water to a boil. Add 2 Tbsp. salt to boiling water, add the pasta and cook about 8-10 minutes, or according to the package instructions. Drain the pasta.
  • 3. Chop the mushrooms and sautee with olive oil & garlic in the same fry pan as you cooked the sausage in. Set aside with the meat.
  • 4. Chop fresh basil.
  • 5. In a mixing bowl combine egg & ricotta cheese. Add the meat, mushroom & garlic, fresh basil, salt & Pepper and mix together.
  • 6. Fill each shell with the ricotta mixture. Add tomato sauce to the baking dish, thinly coating the bottom. Place shells in baking dish. Top with the remaining sauce.
  • 7. Add mozzarella and parmesan cheese to the top of your shells and bake in the oven at 350 degrees for 35 minutes.

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