Stuffed Shells

Italian Entrée
45 min.
4 Servings
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For authentic Italian stuffed shells, check out this recipe that utilizes whole milk ricotta cheese, mild Italian sausage, tomato basil sauce and more, to create a casserole dish full of cheesy, meaty, melty baked shells.


  • ½ bunch parsley
  • 1 large Giant Eagle egg
  • 2 tsp. Market District extra virgin olive oil
  • 1 lb. Giant Eagle mild Italian sausage
  • 1 tub (15 oz.) Giant Eagle whole milk ricotta cheese
  • ½ cup Giant Eagle grated Parmesan
  • 2 cups Giant Eagle shredded Mozzarella, divided
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 lb. Giant Eagle jumbo shells
  • 1 jar (24 oz.) Del Grosso tomato basil spaghetti sauce
  • 1 cup Cirio crushed tomatoes with basil


  Prep Time: 15 min. • Cook Time: 30 min.

Preheat oven to 425°F. Bring a large pot of water to a boil. Roughly chop the parsley. Crack and whisk the egg.

Heat olive oil in a medium frying pan. Once heated, add the sausage. Cook for 5-6 minutes or until browned, breaking apart any large chunks. Drain off any excess fat.

In a bowl, combine the cooked sausage, ricotta, Parmesan, egg, half the Mozzarella, salt and pepper.

Add the shells to the boiling water and cook for 8 minutes. Strain and arrange on a flat surface. Stuff with the ricotta stuffing, about a heaping tablespoon per shell.

Whisk together the spaghetti sauce and the crushed tomatoes. Pour half into the bottom of a baking dish. Place stuffed shells on top of the sauce, pour remaining sauce over and sprinkle with other half of Mozzarella. Add to the preheated oven and cook for 20 minutes or until brown and bubbly.

Garnish with the parsley and enjoy!

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