Stuffed Pasta Shells with Isernio’s Chicken Sausage

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse under cold water. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Add the minced garlic and cook for another minute. Add the Isernio’s ground chicken sausage to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, and crushed red pepper flakes (if using). Remove from heat and allow to cool slightly.
4. In a large mixing bowl, combine the ricotta cheese, 1/2 cup mozzarella, 1/4 cup Parmesan, spinach, and the lightly beaten egg. Stir in the cooked ground chicken sausage mixture. Mix until well combined.
5. Spoon about 1-2 tablespoons of the filling into each cooked shell. Place the stuffed shells into the prepared baking dish, open side up.
6. Pour the marinara sauce evenly over the stuffed shells, covering them completely. Sprinkle the remaining mozzarella and Parmesan cheese on top.
7. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and garnish with fresh basil or parsley. Let the dish cool for a few minutes before serving.

• Course : Main Course
• Recipe Type : Meat & Poultry, Featured, Pasta, Rice & Polenta