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Mint Ricotta Stuffed Shells
Mint Ricotta Stuffed Shells
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Delicious mint and ricotta stuffed shells baked with Italian sausage and tomato sauce - perfect for family meals or potlucks!
Ingredients:
  • 6 ounces jumbo shell pasta (1/2 standard box)
  • For the sauce:
  • 1 Tbsp extra virgin olive oil
  • 1/2 pound mild Italian sausage (out of casing)
  • 1 cup finely chopped onion
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 28-ounce can crushed tomatoes
  • 1/4 cup chopped parsley (packed)
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the mint ricotta stuffing:
  • 15 (or 16) ounces ricotta cheese
  • 1 egg, lightly beaten
  • 1 bunch of mint, leaves only, chopped (about 1 cup packed)
  • 1 ounce (1/4 cup) grated Parmesan cheese
  • 1/2 teaspoon pepper
  • To top:
  • 4 ounces (1 cup) grated Mozzarella cheese
Instructions:
  • Parboil jumbo shells until very al dente: Bring 2 quarts of salted water to a rolling boil with 1 Tbsp salt. Add the shells and cook until flexible but still quite firm (around 9 minutes for Barilla shells). The shells should be undercooked to maintain firmness for stuffing and will continue to cook while baking. Drain the shells in a colander, rinse with cold water to halt cooking, and separate to prevent sticking.
  • Brown the sausage in a large sauté pan with olive oil over medium-high heat. Break up the sausage with your fingers as you add it to the pan. Cook until slightly pink, then add finely chopped onions. Saute until onions are translucent. Use a wooden spoon to break up the sausage into smaller pieces, then add garlic and cook for another 30 seconds.
  • Pour in the canned crushed tomatoes, including all the juices, into the sausage and onions. Add water to the can, swirl it to collect the remaining tomato juices. Mix in chopped parsley, salt, and pepper. Taste the sauce. If it's too acidic, counterbalance with a teaspoon of sugar. Bring to a simmer, then keep warm on low heat as you prepare the stuffed shells.
  • Prepare a delectable mint ricotta stuffing by combining ricotta, fresh mint, egg, salt, and pepper in a medium bowl.
  • Spoon a generous tablespoon of mint ricotta stuffing into each pasta shell.
  • Prepare the casserole: Spread a generous layer of sauce on the bottom of a 9x13 casserole dish. Arrange the stuffed shells on top, then cover them with the remaining sauce. Finish by sprinkling a blend of grated Parmesan and Mozzarella on top. Bake at 350°F.
  • To bake, simply cover with foil and bake at 350°F for 30 minutes.

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