Spicy Sausage Stuffed Shells Recipe
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1 pound Premio Hot Sausage
1 box large pasta shells (about 12)
12 ounces whole milk ricotta cheese
1/3 cup fresh chopped parsley
1 can crushed tomatoes (28-ounce can)
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon garlic powder
1 cup shredded mozzarella cheese
Preheat oven to 350ºF
Cook pasta shells per directions on box, drain, and set aside.
Remove sausage from casing and brown, breaking it up into small pieces.
In a bowl, combine the egg, ricotta, and 1/3 cup chopped parsley.
In another bowl, combine the tomatoes, oregano, garlic powder, sugar, and salt and pepper to taste.
When the sausage is browned, drain and add to the ricotta mixture.
In a large baking pan, add a layer of the tomato mixture to evenly coat the bottom.
Stuff the pasta shells with sausage and ricotta filling and place into baking pan.
Top with another layer of the tomato sauce mix and the shredded mozzarella.
Bake at 350ºF for 35 minutes or until the cheese melts and bubbles.
Serve with the remaining tomato sauce on the side if desired.
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