| | Directions |
- Preheat oven to 350ºF
- Cook pasta shells per directions on box, drain, and set aside.
- Remove sausage from casing and brown, breaking it up into small pieces.
- In a bowl, combine the egg, ricotta, and 1/3 cup chopped parsley.
- In another bowl, combine the tomatoes, oregano, garlic powder, sugar, and salt and pepper to taste.
- When the sausage is browned, drain and add to the ricotta mixture.
- In a large baking pan, add a layer of the tomato mixture to evenly coat the bottom.
- Stuff the pasta shells with sausage and ricotta filling and place into baking pan.
- Top with another layer of the tomato sauce mix and the shredded mozzarella.
- Bake at 350ºF for 35 minutes or until the cheese melts and bubbles.
- Serve with the remaining tomato sauce on the side if desired.
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Prep Time: 30 minutes
Cook Time: 35 minutes
|  | | Ingredients | | - | | 1 pound Premio Hot Sausage |
| - | | 1 box large pasta shells (about 12) |
| - | | 12 ounces whole milk ricotta cheese |
| - | | 1/3 cup fresh chopped parsley |
| - | | 1 can crushed tomatoes (28-ounce can) |
| - | | 1 egg |
| - | | 1 teaspoon dried oregano |
| - | | 1 teaspoon sugar |
| - | | 1 teaspoon garlic powder |
| - | | 1 cup shredded mozzarella cheese |
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