Shebron’s Stuffed Shells Recipe

Our friend Shebron has done it again! We LOVE her recipe for stuffed jumbo 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.

Ingredients:

2 16oz. packages of Isernio’s Chicken Basil & Sun Dried Tomato Sausage (Also tastes great with our pork or chicken sausage 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!

Let’s Cook:

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.