Another super easy recipe.
Ingredients:
4 C Ricotta
1 Recipe Tomato Sauce
1 Bag Large Pasta Shells
2T Italian seasoning
2 Eggs
1C Parmesan divided
8oz Italian Sausage
Preheat your oven to 350 degrees.
Make the Tomato sauce according to the recipe. Brown sausage in a large pan. Pour tomato sauce over the sausage and allow to simmer on low while you get everything else together.
Bring water to a boil and follow package directions for your pasta.
While pasta is cooking mix your Eggs, Ricotta, 1/2 C of Parmesan, and Italian Seasoning together, I did it in 2 batches because that was easier for me to deal with and gave me the option to save some for later if I ended up not needing it all, but you can do it either way. Place mixture in zipper baggie with a small part of the corner cut out.
Once the noodles are done cooking drain them. You can rinse them under cool water to cool them or just use gloves for filling them. Both work well. Place a bit of the tomato sauce in the bottom of a large oven safe pan. Pick up one of the shells in your off hand and the bag of filling in your primary hand. Gently squeeze the filling into the shells one at a time placing them in the sauce as you finish.
From this point it's just a matter of pouring your sauce over the top. In this one I used a tomato and sausage sauce, but I've also used an alfredo sauce or a mixed sauce. Sprinkle cheese on top. 1/2 C of Parmesan for this one, but it's also good with a similar amount of mozzarella cheese. Bake for about 20 minutes.
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