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Italian sausage pasta shells Ricotta cheese egg arugula pasta sauce Mozzarella cheese Parmesan cheese fresh basil
Viewed: 74 - Published at: 5 years agoIngredients
- 1 lb Italian sausage
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 egg, beaten
- 2 cups arugula, roughly chopped
- 1 (16 ounce) jar Ragu(R) Pasta Sauce (tomato sauce, tomato, garlic and onion)
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/4 cup fresh basil, minced
Method
- Preheat oven to 350 degrees. Also preheat a medium skillet over medium-high heat and add sausage. Cook until slightly golden, about 8 to 10 minutes. Drain and set aside in a large mixing bowl.
- In the meantime bring a large pot of salted water to a boil and add pasta shells. Cook just until el dente, about 8 minutes. Drain and set aside.
- In a small bowl combine ricotta and egg and mix well. Add it to the cooked sausage along with the arugula. Stir until evenly combined.
- Spoon just enough sauce onto the bottom of an 8 x 8 baking dish and spread to lightly coat the bottom. Evenly fill pasta shells with the sausage mixture and place in baking dish. Spoon remaining sauce on top of the shells, then sprinkle with mozzarella and parmesan.
- Bake until slightly golden and bubbly, about 35 to 40 minutes.
- Garnish with minced basil.
