Shells With Italian Sausage And Ricotta Stuffing - cooking recipe

Ingredients

1 (16 ounce) package Johnsonville Mild or Sweet Ground Sausage
1 (12 1/2 ounce) box jumbo pasta shells
1 tablespoon olive oil
2 (24 ounce) jars marinara sauce
2 eggs, beaten
1 (15 ounce) carton ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1/2 cup grated romano cheese
1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Preparation

In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
Pour half of the marinara sauce into baking dish.
In a large bowl, combine eggs, ricotta cheese, 2-1/2 cups of mozzarella, 1/2 cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
Stuff shells with meat mixture; arrange in baking dish.
Pour remaining marinara sauce over shells.
Cover and bake at 350\u00b0F for 30 minutes.
Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
Bake 5 minutes longer or until cheese is melted.
Sprinkle with parsley.
Serve.