These shells are so simple to make. They only have a few simple ingredients. You probably already have them on hand. These shells can be made ahead of time and heated up when you are ready. This dish would also freeze well for a quick week night meal.
Baked Shells with Ricotta and Sausage
adapted from Frank Stitt's Bottega Favorita
- 24 jumbo pasta shells
- 1 lb Italian sausage
- 1 (26oz) jar spaghetti sauce (I used Trader Joe's Roasted Garlic)
- 15 oz ricotta
- 1/2 cup grated Parmesan cheese
Preheat oven to 475.
Cook pasta according to package directions. Drain and set aside.
In a large skillet, cook Italian sausage until no longer pink. Drain fat. Stir in spaghetti sauce and cook 2 minutes. Remove from heat and stir in ricotta cheese, salt and pepper.
Spread a few spoonfuls of spaghetti sauce mixture over bottom of a 9x13-inch pan. Stuff the shells with the spaghetti sauce mixture and place in pan. Pour remaining sauce over shells and top with Parmesan cheese.
Bake for 15 minutes then place under broiler until cheese is browned.