Simple Stuffed Shells (with No Meat Option)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 (12 ounce) box jumbo pasta shells, cooked and drained
• 1 -2 cup light ricotta cheese (use full amount if not using meat or for extra cheesey)
• 1 1/2 cups cooked sausage, crumbled (optional)
• 1 cup part-skim mozzarella cheese, shredded, divided
• 1/2 cup fresh parsley leaves, packed, very finely chopped
• 1/4 cup fresh romano cheese or 1/4 cup parmesan cheese, grated
• 1 large egg
• 1 tablespoon finely minced garlic (optional) or 2 teaspoons garlic powder (optional)
• 1/4 teaspoon nutmeg, grated
• 1/8 teaspoon black pepper, to taste
• 1 (26 ounce) jar marinara sauce or 1 (26 ounce) jar homemade pasta sauce

Recipe

• 1 preheat oven to 375 f and grease a 9x13" casserole; if you have not already done so, prepare pasta shells according to package directions and also brown your sausage, drain & crumble.
• 2 meanwhile, combine 1/2 cup of the mozzarella cheese, all of the ricotta (use 2 cups if not using meat or if you like it very cheesey, even if you are using meat, otherwise use just 1 cup), as well as the parsley (reserving a small amount to garnish), egg, parmesan cheese, garlic, nutmeg and black pepper.
• 3 pour sauce into the baking dish and then set the unfilled shells on top facing up so that you can fill them.
• 4 evenly portion out the crumbled sausage, if using, in the bottom of each shell.
• 5 spoon filling to a large ziptop plastic bag and snip off one corner.
• 6 pipe about 2 tbsp filling into the each of the prepared pasta shells, or as much or as little as you prefer.
• 7 cover with foil and bake for 30-35 minutes or until sauce is bubbling under the foil.
• 8 remove foil, sprinkle with the remaining 1/2 cup mozzarella cheese and bake, uncovered, for about 5 minutes or until the cheese melts.
• 9 serve extra sauce from the pan on the side.