Italian Sausage Stuffed Shells
Ingredients:
2 1-pound boxes jumbo pasta shells
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage
2 28-ounce cans crushed tomatoes
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
2 15-ounce containers ricotta cheese
1 cup freshly grated Parmesan cheese
3 cups shredded mozzarella cheese, divided
Method:
1. Preheat the oven to 350°F and spray two 9×13-inch baking dishes and a large skillet with nonstick cooking spray.
2. Cook the pasta shells according to the package directions, drain, and brush the shells lightly with the olive oil to keep from sticking.
3. Heat the prepared skillet over medium heat. Add the sausage and cook, stirring and breaking up the meat until browned, 5 to 7 minutes. Drain the fat from the pan if necessary. Add the crushed tomatoes, red pepper flakes, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper and stir to combine. Reduce the heat to low and simmer.
4. Add the ricotta, Parmesan cheese, 1 cup of the mozzarella, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to a large mixing bowl and mix to combine.
5. Spoon 1⁄2 cup of meat sauce into the bottom of each of the prepared baking dishes. Spoon 2 tablespoons of the ricotta filling into each cooked shell, then place the shells seam side down in the prepared baking dishes. Top both dishes of shells evenly with the sauce and the remaining 2 cups shredded mozzarella. Bake for 25 to 30 minutes, until the cheese is bubbly and melted.
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