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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