Baked Stuffed Shells

Updated at: Sun, 24 Nov 2024 09:04:34 GMT

Step 1

Heat a large Dutch oven over medium-high heat. Remove the sausage from its casings and cook the sausage, until browned and cooked through, cutting it up with a wooden spoon into small pieces.

Step 2

Remove the sausage with a slotted spoon, and transfer to a plate lined with paper towels to drain.

Step 3

Meanwhile cook the onion, celery and carrots in the sausage fat until tender and fragrant.

Step 4

Add the tomato puree, diced tomatoes, garlic, Italian seasoning and tomato paste. And then add back in the cooked sausage.

Step 5

Simmer on low for 20 minutes.

Step 6

Meanwhile cook the shells according to package instructions until al dente. They will continue to soften in the oven as they bake. Drain and cool in a colander.

Step 7

Meanwhile, mix together the ricotta filling. And set aside.

Step 8

Transfer 2/3 of the tomato sauce to a 9x12, or 9x14 oven-safe-casserole.

Step 9

Transfer the ricotta cheese mixture into a pastry bag fitted with a pastry tip wide enough to allow the parsley and grated cheese to pass through.

Step 10

Fill each shell with the ricotta cheese and place them in the casserole on top of the sauce. You should be able to create 4 rows of 4-5 shells (depending upon how many un-torn shells you have.) Refrigerate the torn shells with a little reserved sauce for an easy lunch or snack.

Step 11

Top the shells with more sauce, and grated mozzarella cheese.

Step 12

Bake shells at 375F (190C) for 30 minutes covered and 15 minutes uncovered. Then place under the broiler for 1-2 minutes until cheese is bubbly and golden brown.

Step 13

Serve immediately.

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