Italian Stuffed Shells

    Again, another delicious dish I don't need a recipe for because it is forever burned into my brain.

I used to work at an Italian restaurant but sadly this was not a dish I got to make there.  I did however make many other things.  I learned over the years how to make a delicious Italian stuffed shell on my own. I was originally inspired by Carlos Italian Restaurant in Bar Harbor, Maine.  I was born in Bar Harbor and that is where all my family was from.  I have many fond memories of going to this restaurant with my Mother and Grandmother and this was where I discovered stuffed shells and I forever love them!  I was vegetarian back then so if you wanted this dish to be vegetarian simply leave out the sausage maybe adding a delicious veggie of your choice instead maybe broccoli.  The ones I ordered were just plain ricotta with the cheese and egg etc.  

These are so delicious!  Bon Appetite!

Ingredients:

12 Large pasta shells cooked according to package directions, drained and rinsed in cold water, set aside (note: I always cook a couple extra in case one gets broken or slips out of your hand to the floor)

1 Cup Ricotta cheese

1 Packed Cup shredded mozzarella

1/2 cup shredded parmesan divided

2-3 cloves finely minced garlic

1 tsp salt

1 Egg

1 jar Newman's Own Marinara

Pinch freshly cracked black pepper

Pinches of italian herb blend

3 links of either hot italian sausage or sweet italian sausage or a combination of both equaling three links with casing removed, or if you can find it just get a pound of ground sausage using the remaining sausage for other recipes later on.  

Heat a large pot of water for boiling the pasta.  Once boiling, drop pasta in using cooking instructions on box.

Heat saute/cast iron pan to temp with olive oil and sauté sausage until just cooked through.  I use two butter knives to cut it all down with using a scissor type technique to break it down into smaller bits that will better fit pasta shells.  Remove from heat and set aside, draining is optional (I would, lol, at least slightly).  In a medium sized bowl shred mozzarella, in a smaller bowl shred parmesan.  

Preheat Oven to 350 Degrees F

In another medium sized bowl combine remaining parmesan, ricotta, garlic, 1 whole egg, italian herb blend, sausage and salt and pepper.  Mix well with a regular tablespoon.  I use a small glass baking dish 8x8 (brownie sized pan) lined with parchment paper that has been greased with olive oil.  Spoon ricotta mixture by the loaded spoonful into each stuffed shells and place faced down (you want the opening where you stuffed it to be the bottom) in pan.  I don't necessarily use the whole jar of marinara but I shake it over each stuffed shell covering all of them.  Take remaining shredded parmesan and add to mozzarella and mix well.  Spread evenly over the top of the shells and for an added kick I sprinkled extra salt on top, just a little.  This is optional.  

Bake in preheated oven (350) for about 30-40 minutes when cheese starts to turn that perfect golden color.  This dish can be served for two with a couple left overs (maybe) or for two separate servings.