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.
Shebron’s Stuffed Shells
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 8 Isernio’s Chicken Basil & Sun Dried Tomato Sausage Links (Also tastes great with our Italian pork or chicken sausage, 2 - 16 oz. rolls)
- 1 12 oz. Box of Jumbo Shells
- 32 oz. of Ricotta Cheese
- 1-1.5 lb. Mushrooms, Chopped
- ½ - 1 package of fresh basil, chopped (your preference on how much)
- 1 Large Egg, beaten
- 3-5 cloves of garlic, minced
- 1 Tbsp. of Olive Oil
- 2-3 cups of shredded Mozzarella Cheese
- 1 cup of shredded parmesan cheese
- Salt & Pepper to taste
- 2 cups Tomato Sauce. Have time to make it from scratch? Try our Half Hour Tomato Sauce!
Instructions
- 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.
- 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.
- 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.
- Chop fresh basil.
- In a mixing bowl combine egg & ricotta cheese. Add the meat, mushroom & garlic, fresh basil, salt & Pepper and mix together.
- 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.
- 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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