Recipe

Jumbo Stuffed Shells Recipe

Add Step-by-Step Photos	Fegirl / All my dishes 1 year, 9 months ago Yummy flavorful stuffed shells. And I swear in this picture, under the sauce there are shells there somewhere!! :) Prep:60m Cook:40m Servings:8	Fegirl
	italian

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Ingredients

CHEESE FILLING

4 cups Ricotta cheese

2 cups shredded mozzarella cheese

3/4 cup grated Parmesan cheese

2 eggs

1 tbsp fresh chopped parsley

3/4 tbsp dried oregano

1/2 tsp sea salt (ground from mill)

1/2 tsp pepper (whole peppercorns freshly ground with a pepper mill is best)

dash cinnamon

dash nutmeg

SAUCE

1/2 large sweet yellow onion diced

4 large garlic cloves diced

4 medium carrots diced

1 tsp dried oregano

1/3+ cup Extra Virgin Olive Oil (EVOO)

1 tbsp pepper (whole peppercorns freshly ground with a pepper mill is best)

1/4 tbsp sea salt (ground from mill)

dash of onion salt

big dash of garlic powder

3 14.5 oz cans diced tomatoes ( I used 2 cans of Hunt's Fire Roasted Tomatoes Diced w/ Garlic and 1 can Hunt's Diced Tomatoes with Basil, Garlic and Oregano)

5 lean Hot Italian Turkey Sausages

PASTA

One box of Jumbo shells

Directions

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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