Sausge-Sage Stuffed Shells

Fall flavors stuffed into pasta shells with cheese and marinara.

These shells are so delicious! We start with mild Italian sausage sauteed with onion, garlic, and minced sage. These aromatics open up and create a flavorful bite.

I have a little trick I like to do to get the meat mixture easier to stuff in the shells. After we cook the mixture, I like to gently mince the sausage mix in the food processor. This creates an even and easier blend to stuff in the shells.

So yummy! Okay let’s get started!

Ingredients:

• 1/2-pound mild Italian sausage
• 1/4 white or yellow onion chopped small
• 1 garlic clove, minced
• ½ cup Parmesan cheese, grated (fresh is best)
• 1 cup ricotta cheese
• 1 tsp Italian seasoning
• salt
• pepper
• olive oil
• 2 tsp parsley

• 9 sage leaves
• 1 jumbo box pasta shells, cooked and drained
• ½ cup mozzarella cheese
• Marinara sauce

Directions:

1. In a pan sauté the shallot and garlic in 1 tbsp olive oil.
2. Mince 4 sage leaves and add to the pan.
3. Season with salt, pepper, and 1 tsp of Italian seasoning.
4. Now that we have the aromatics going, add the sausage and cook through.
5. When the meat mixture is done add to a food processor and pulse a few times until it is small in texture and even.
6. In a medium bowl, combine the ricotta, 1 tsp minced parsley, sausage mixture, 1/2 cup parmesan cheese, grated.  Mix until well combined.
7. Preheat the oven to 400°
8. Line a baking sheet with parchment paper and set aside. This is where we will fill our shells. It makes the process easy and easy to clean up.
9. Boil the shells in salted water for 9 minutes, drain and pour them on the baking sheet. Separate the shells so they are not sticking together and then put aside.
10. Fill a quart size storage (Ziploc) with the ricotta mix. Squeeze out the air and seal.
11. Cut the corner of ONE side on the bottom (not the top sealed side) and use this to squeeze the mix/fill the shells. Cut large enough to get a good amount out but not too big.
12. Start stuffing the shells. You may have to pry some open to fill. It does not have to be stressful, just do the best you can and move to the next one. I like mine to pour or pop out of the top a bit to ensure a good bite once cooked. *If you do not have a Ziploc, scoop a heaping tablespoon of the ricotta mix and begin stuffing all the shells.
13. Pour 1 1/2 cups of the marinara in a large baking dish. I use a 9×13 baking dish. Add the stuffed shells on top. I make a line and just go along the dish filling it up.
14. Sprinkle on the mozzarella cheese and a bit of Italian seasoning.
15. Bake for 20-30 minutes or until the cheese is nice and bubbly.

Serve and ENJOY!