Ingredients
- 1 package Carando Toscano ground sausage1 package
- 1 lb. Dry giant shell pasta1 lb.
- 25 oz. Ricotta cheese25 oz.
- 2 Eggs2
- ¼ cup Italian parsley, chopped¼ cup
- 2 cups Mozzarella cheese, shredded2 cups
- 1 cup Parmesan cheese, grated1 cup
- 3 cups Marinara sauce3 cups
Instructions
Preheat oven to 350ºF.
Cook the shell pasta according to package instructions, drain, and rinse under cold water.
Very lightly coat the shells with olive oil.
Heat a sauté pan over medium high heat and brown, breaking up any large clumps.
Drain the sausage and reserve.
In a large mixing bowl, combine the sausage, ricotta, eggs, parsley, ½ a cup of mozzarella, and the parmesan cheese, season with salt and pepper to taste.
Spread 1 cup marinara sauce over the bottom of a large baking dish.
Using a soup spoon, stuff each shell with the sausage mixture, placing in the dish open side up.
Once all the shells are placed in the dish, cover with remaining sauce, then remaining mozzarella.
Bake covered for 20 minutes, then uncovered for another 20 minutes, or until just beginning to brown.
Allow to rest 5-10 minutes once the shells are removed from the oven.
