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Classic Stuffed Shells

  • Author: Laura


  • 1 jar (24 oz.) Classico® Creamy Spinach and Parmesan Seasonal Sauce
  • 18 jumbo shell pasta
  • 1/2 pound sweet or hot italian-style bulk sausage
  • 2/3 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups shredded Mozzarella cheese, divided
  • 15 ounces ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 Tbsp chopped fresh flat-leaf parsley


  1. Preheat oven 350°F. Cook pasta al dente according to package instructions and drain.
  2. Meanwhile, in a large skillet over medium high heat, brown sausage, onions and garlic for 5 to 6 minutes, or until cooked through, stirring until small sausage crumbles form. Add Pasta Sauce and stir until well mixed.
  3. Spoon half of sauce mixture evenly into bottom of 13×9 baking dish.
  4. In a medium bowl, mix together 1 cup of mozzarella cheese, ricotta cheese, Parmesan cheese and egg. Stuff each shell with about 2 Tbsp. of cheese mixture. Arrange stuffed shells in baking dish and spoon remaining sauce mixture evenly on top.
  5. Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and sprinkle remaining 1 cup of mozzarella cheese and parsley on top. Bake for additional 5 minutes, or until cheese is melted. Allow to rest for 5 minutes before serving.
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