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Sausage-Stuffed Pasta Shells

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By Betty Crocker Kitchens
Updated Dec 11, 2009
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Italian sausage adds a little spice to a mellow ricotta cheese filling.

Sausage-Stuffed Pasta Shells

  • Prep Time 35 min
  • Total 1 hr 15 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 18 jumbo pasta shells (from 16-oz package)
  • 1 lb bulk Italian sausage
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 egg, slightly beaten
  • 1 can (28 oz) tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 2 cups shredded Italian cheese blend (8 oz)

Instructions

  • Step 
    1
    Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • Step 
    2
    Meanwhile, in 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir ricotta cheese and egg into sausage.
  • Step 
    3
    In medium bowl, mix tomato sauce, Italian seasoning and garlic powder. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup tomato sauce mixture over bottom. Spoon about 2 tablespoons sausage mixture into each pasta shell. Arrange shells on sauce in baking dish. Spoon remaining sauce over stuffed shells.
  • Step 
    4
    Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted.

Nutrition

590 Calories
36g Total Fat
35g Protein
34g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
320
Total Fat
36g
55%
Saturated Fat
18g
90%
Trans Fat
1/2g
Cholesterol
150mg
49%
Sodium
1740mg
73%
Potassium
850mg
24%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
14%
Sugars
8g
Protein
35g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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