How to make it

  • Cheese Filling
  • In a large bowl mix together the cheese filling ingredients, set aside in the fridge to help it setup a bit.
  • Sauce
  • In a 5 quart non-stick sauce pan sauté onions, garlic, and carrots with some of the EVOO. While sautéing add the garlic powder, oregano, sea salt, onion salt, and pepper. Sauté until done and set aside.
  • Take the 5 lean Hot Italian Turkey Sausages out of casing and ground them while cooking in a separate pan. After sausages are fully cooked add them undrained to the sautéed mixture in 5 quart sauce pan. Next add the 3 cans of diced tomatoes and EVOO. Let simmer for a 1/2 hour.
  • While sauce is simmering cook jumbo pasta shells according to package. Drain pasta and rinse with cold water to stop them from cooking.
  • Take a 13*9*2 baking dish and place 1/2+ cup of sauce on the bottom to cover it. Fill each cooked jumbo pasta shell with about 1 1/2 tbsps cheese filling ( I used a small spatula to put the cheese filling in the shell, this was easier then using a spoon ). Place shells in baking dish as you go along. After all shells are filled place remaining sauce on top (I actually did not use all of the sauce and had about 2 cups remaining. I also sprinkled some Parmesan cheese on top), cover baking dish with tinfoil . Preheat oven to 375° and bake for 40 minutes.
  • This recipe made 38 stuffed shells and about 6+ cups of sauce.

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