Ingredients
Scale
- 1/2 box of jumbo pasta shells (6 ounces)
- 1 pound sweet Italian sausage
- 15 ounces of ricotta
- 8 ounces of mozarella, finely chopped
- 1 large egg
- 1/2 teaspoon of dried sage
- 1/2 teaspoon of oregano
- 1/2 teaspoon of onion powder
- 2 cups of butternut squash pasta sauce (link to recipe above)
- 1/2 cup of shredded parmesan cheese for topping
Instructions
- Pre-heat oven to 375 degrees F.
- Start by cooking the sausage according to package directions until it’s cooked fully through. Set aside on a few paper towels to absorb some of the excess grease and to cool.
- While the sausage is cooking, the shells can also be cooking. Cook to your desired doneness. Drain and set aside to cool enough for you to handle them.
- In a large bowl, combine the ricotta, chopped mozarella, egg, sage, oregano, and onion powder. Once the sausage is moderately cooled down, stir it into the cheese mixture.
- In a large baking tray (or 2 medium sized trays which is what I did) pour 2/3 of the butternut squash sauce into the bottom of the tray and spread it out evenly.
- Evenly space out all of the shells and fill them evenly with the chesee and sausage mixture. You’ll put about 2 tablespoons of the mixture into each shell. If you have some of the filling leftover, you can add it to some of the already filled shells.
- Cover the stuffed shells evenly with the remaining butternut squash pasta sauce and top evenly with the parmesan cheese.
- Bake for 35-40 minutes until the cheese on top is thoroughly melted in.
- Optional: once out of the oven, top with a bit more parmesan cheese and ENJOY!!
- Prep Time: 20 minutes
- Cook Time: 35 minutes