Ingredients
- 24 whole Jumbo Pasta Shells
- 2 cups cooked Italian Sausage, chopped
- 1 cup Ricotta Cheese
- 2 T. chopped Fresh Parsley
- 4 scallions, chopped
- ⅔ cup fresh Shredded Parmesan Cheese
- ⅔ cup shredded Mozzarella Cheese
- 2 jars Rao’s Sauce (I used 1½ jars)
- For the Topping:
- ½ cup Shredded Mozzarella Cheese
- ¼ cup Grated Parmesan Cheese
Instructions
- Preheat the oven to 375 degrees F
- Boil the shells approx 8 mins. Drain.
Filling:
- Stir together, sausage and ricotta cheese.
- Add scallions, parmesan cheese, mozzarella cheese and parsley.
- Pour some sauce in bottom of 9×13 dish to coat well.
- Stuff each shell with filling and set in the sauce standing up.
- Pour some more sauce over the tops of each shell.
- Top with the remaining mozzarella and parmesan cheese.
- Bake uncovered 20 -25 mins.
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