19 Italian Jumbo Shells Recipe Taste The Magic Today!

Ingredients:

For the shells:

• 1 package of jumbo pasta shells
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 cups of water

For the filling:

• 1 lb ground Italian sausage
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 egg
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper

For the sauce:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring 6 cups of water to a boil. Add 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper.
3. Once the water is boiling, add the jumbo shells and cook for 10-12 minutes, or until they are al dente. Drain and set aside.
4. In a separate pan, cook the Italian sausage over medium heat until browned. Remove from heat and let it cool.
5. In a large bowl, mix together the cooked sausage, ricotta cheese, mozzarella cheese, parmesan cheese, basil, parsley, egg, garlic, 1 teaspoon of salt, and 1 teaspoon of black pepper.
6. Stuff each cooked shell with the sausage and cheese mixture and place them in a greased 9x13 inch baking dish.
7. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic and cook until they are soft and translucent.
8. Add the crushed tomatoes, oregano, basil, 1 teaspoon of salt, and 1 teaspoon of black pepper to the saucepan. Let the sauce simmer for 10-15 minutes.
9. Pour the sauce over the stuffed shells in the baking dish and cover with foil.
10. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh parsley and serve hot.

Conclusion: