"Believe it or not, I’m not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband’s love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner."
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×13 baking dish.
- Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
- Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
- Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
- Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.
- Cook’s Note:
- If you don’t like a lot of sauce, adjust to suit your personal tastes. And if you prefer, you can sprinkle parsley flakes on the baked shells instead of Italian seasoning.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 578 calories;24.6 g fat;57.3 g carbohydrates;30.2 g protein;60 mg cholesterol;1171 mg sodium.Full nutrition
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