Welcome to my version of the standard stuffed pasta shells. Glorious large pasta stuffed with tons and tons of ooey-gooey cheeses. Mushroom-laden sauce. No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. I served these stuffed pasta shells with plenty of my gotta-have-it garlic bread. It is definitely the perfect combination. Ok, I threw in a green salad too to keep things on the healthy side. A bit.
For a kicked-up version use spicy Italian sausage. I did. I might have slipped in a few good pinches of red pepper flake too.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Also try my slow cooker spaghetti and meatballs.
Stuffed Pasta Shells
Ingredients
- 1 12 ounce jumbo pasta shells
- 2 eggs beaten
- 1 32 ounce ricotta cheese
- 1 tablespoon dried parsley
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 pound Mozzarella cheese shredded divided
- 8 ounces Parmesan cheese freshly grated, divided
- 1 28 ounce pasta sauce
- 8 ounces mushrooms sliced
- 1 pound Italian sausage use hot for a great kick!
Instructions
- Preheat oven to 350 F.
- Cook pasta per package instructions. Drain well.
- Meanwhile, cook sausage until done. Drain.
- Combine the eggs, ricotta, parsley, salt, pepper and half of the mozzarella and Parmesan cheeses.
- Stuff mixture into shells (I used a cookie press, but you can also put the stuffing into a plastic bag, cut a corner off, and squeeze). Place shells into a 9×13 baking dish that has been sprayed with non-stick spray.
- In a large bowl, combine the pasta sauce, mushrooms, remaining cheese and sausage. Pour over the pasta shells.
- Bake for 45-60 minutes or until bubbly hot.
Nutrition
Nutritional values are approximate.
