Description
A spooky and savory Halloween pasta tradition featuring jumbo shells stuffed with creamy ricotta, savory sausage, and eerie sun-dried tomatoes.
Ingredients
Scale
- 1 box jumbo pasta shells
- 1 lb Italian sausage (spicy or sweet)
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/2 cup grated parmesan cheese
- 1 egg
- 1/2 tsp garlic salt
- 1 tsp Italian seasoning
- 1 small onion, diced
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups marinara sauce
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook jumbo pasta shells al dente according to package instructions. Drain and set aside.
- In a skillet, cook Italian sausage until browned. Add diced onion and cook until translucent. Stir in chopped sun-dried tomatoes and remove from heat.
- In a bowl, mix ricotta, 1 cup mozzarella, parmesan, egg, garlic salt, Italian seasoning, salt, and pepper.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each cooked shell with the cheese mixture and place upright in the baking dish.
- Spoon sausage and sun-dried tomato mixture over the shells.
- Top with remaining marinara sauce and extra mozzarella or parmesan cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
- Garnish with chopped parsley and serve hot.
Notes
Can be assembled a day ahead and refrigerated.
Leftovers store well and reheat beautifully.
For extra flair, drizzle marinara in a spiderweb pattern before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed shell portion
- Calories: 520
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg