Ingredients
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24 (jumbo) Pasta Shells
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450g (15 oz) (sweet or hot) Italian Sausage
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3 Garlic Cloves
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3 cups Ricotta CheeseI use low-fat
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1/2 cup Fresh Parmesan Cheese
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226g (8 oz) Burrata Cheeseor mozzarella
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1 Egg
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10 Fresh Basil Leaves
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1 jar Marinara Sauce
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226g (8 oz) Fresh Mozzarella Cheeseor shredded
Directions
Steps
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1
Done
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Preheat oven to 350°F/176°C. |
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2
Done
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Cook the Pasta ShellsBoil the water for the pasta shells - make sure to add a good 2 tsp of salt. Cook al dente - 7 minutes, then strain, and rinse with cold water. (If using the whole box, double the filling recipe and you'll need 2 casserole dishes). |
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3
Done
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Make the Italian Sausage Filling for the Pasta ShellsRemove the casing from the sausage. Mince the garlic. In a pan, saute the garlic and sausage together, breaking apart the sauage links as it cooks. Cook for approx. 7 min. until browned, then break into very small bits. Season with salt and pepper. |
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4
Done
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Break apart the burrata over your mixing bowl. Chop the basil and add. Add the sausage, ricotta cheese, grated parmesan, and egg and mix well. |
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5
Done
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Fill the Pasta ShellsAdd a layer of marinara sauce on the bottom of your casserole dish. Fill the shells and line them up. |
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6
Done
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Bake the Pasta ShellsTop with the remaining marinara sauce, then top with the fressh or shredded mozzarella on top. Bake for 20-25 minutes. |
