Today’s post is going to be simple and to the point. I love Italian Food. Northern Italian is my favorite, but anything Italian is great. While I prefer to stuff my own shells, a good quality frozen-stuffed shell can be just as delicious with a lot less effort. Skip cooking the shells, mixing the filling, letting the shells cool to the point that they can be easily handled, piping the filling into the shells – you get the picture. Using frozen shells allows you to skip over all of that and go straight to the sauce, the assemble and the bake.
Make a nice salad, open a bottle of wine and warm some bread. Kick off the shoes, sit, relax and enjoy.
Cheese-Stuffed Pasta Shells in a Meat Sauce
Ingredients – Shells
24 Large Frozen Cheese-Stuffed Pasta Shells
Ingredients – Meat Sauce
1 lb Italian Sausage
1 Jar Pasta Sauce (24 oz)
1 Can Diced Italian Style Tomatoes (15 oz), undrained, divided
Preheat oven to 400-degrees.
Brown Italian Sausage in a large skillet. As meat browns, break into little pieces. Once cooked, drain meat. Mix in pasta sauce and HALF of the diced tomatoes. Pour meat sauce mixture into a large casserole dish. Nestle pasta shells on the sauce, open side up. Pour remaining diced tomatoes over shells, cover and bake for 45 minutes.
Ingredients – Cheese Topping
1/2 Cup Mozzarella Cheese
1/4 Cup Parmesan Cheese
Chopped Parsley for garnish
In a bowl, combine remaining ½ cup Mozzarella cheese with ¼ cup Parmesan cheese. Set aside.
Once shells have baked for 45 minutes, sprinkle with cheese mixture and bake uncovered additional 10-15 minutes or until cheese has melted.
Remove from oven, sprinkle with parsley and serve.